Japanese curry is nothing like other curries you have seen or imagined. It’s more like a cross between stew and curry. It’s a thick, rich, velvety and glossy concoction that’s sweet, savory and umami in nature. It’s my pleasure to get you acquainted with this unique yet delicious curry from the land of the rising sun. I myself come face to face with this thick brown beef stew like thing in Cairns, Australia, on the boats that used to take my tour groups on day outings to the Great Barrier Reef. That was a decade back. Most of the clientele on the boats used to be Asians, along with some Indians. Maybe that’s why they put this on their lunch menu. Though few Indians would dare to go close to it, as the majority of Hindus don’t eat beef. Yes, I come into the minority. I never had a clue what it was or what it was called, but it tasted awesome over a plateful of rice. I used to scarf it down along with the freshest shrimp you could ever find. Anyways… fast forward a decade and slowly that very familiar taste goes somewhere back into your memory and it stays there till your husband gave you a packet of curry roux. All it says is “golden curry” on the packet. Well, you just follow the instructions of the packet, cook the curry, taste it, and… OH MY GOD! My Great Barrier Reef curry. 🙂 I did some looking on the internet about this golden curry. It turns out it’s Japanese curry. I never knew I was eating Japanese curry every single time I used to hop on that boat, at least 40-50 times throughout my time escorting tour groups in Australia. Who would have thought that one day I would write a blog about it and encourage you to make it in your very own kitchen?
What is Japanese Curry? Well, first let me tell you how curry landed in Japan in the first place…
When you think about Japanese food, you probably imagine sushi, sashimi, crispy tempura, perfectly seasoned vegetables, and delicate soups, right? It’s one of the most refined cuisines in the world. But surprisingly, one of the most popular dishes in Japan is actually a brown stew-like curry. It’s made with beef, or another type of protein, mixed with carrots, potatoes, and curry powder. It’s really different from what most people expect from Japanese cuisine! Japanese curry, or Kare raisu as it’s known in Japan, is a favorite to all ages. From households to school cafeterias to the stalls in pretty much every train station to the restaurants, everybody scarfs it down lovingly. It’s believed the average person in Japan eats curry more frequently than sushi or tempura, many as often as once a week. Curry was introduced to Japan in the form of curry powder in the late 1800 by the Britishers who colonized India at the time. Of course, over the years it was adapted to Japanese taste. It’s mild, less spiced, a bit on the sweeter side with distinct hints of curry. The simple feast of cooked rice covered in meat and vegetables boiled in a curry sauce become one of their beloved comfort foods in no time. You can make your own curry roux from scratch, but most locals use and prefer store bought instant curry roux. It comes in blocks that dissolve and cooks very fast.
What Japanese pre-made curry roux are available in the market:
Nowadays you can easily get curry roux mixes in the Asian aisle of your grocery store. If not, try an Asian grocery store. The famous and popular brands are as follows:
What normally goes in Japanese curry?
Beef is sought after and popular in Japanese curry along with onions, carrots and potatoes. That’s classic comfort food for most of them. However, pretty much any protein is great in a curry. Try it with chicken or pork. I can see peas, mushrooms or zucchini going great with this curry. Today I am making it as I remember from my Great Barrier Reef days…
This is what we are using today
Beef – Any stew meat is great, you want it melt in your mouth tender. I love chuck roast here. Veggies – Onions, carrots and potatoes. Curry roux – I’m using S&B Golden Curry Hot mix. Aromatics – Garlic & ginger. Sauces – Soy sauce, ketchup , worcestershire sauce, apricot jam or preserve (you can use apple sauce instead).
How to make Japanese beef curry
It’s a pretty simple affair when you have ready-made curry roux. As I mentioned, most Japanese prefer to use it, as it’s one of few things that tastes just as good as that made from scratch. First, I season the beef chunks with salt and pepper and brown them in the pan. Once they’re nicely browned, I take them out and set them aside on a plate. In the same pot, I fry the diced onion until it’s a nice golden brown. Then, I add in the chopped garlic and ginger and sauté everything together for a couple of minutes. Next, I stir in chunks of potato and carrot, giving it all a good mix. Then, I add the seared beef chunks back into the pot. Next, I add 3 to 4 cups of water and cook it on medium-low heat for about 45 to 50 minutes, until the meat is tender. While it’s simmering, you can check out my collections of the best Curry Recipes and best Asian Recipes for more great meal ideas. Time to add in the curry roux blocks. They will dissolve pretty fast. I stir in the rest of the flavor enhancers – ketchup, Worcestershire sauce, soy sauce, and either apricot or apple jam. Then, I let it cook for another 10 to 15 minutes. And it’s ready… 🙂
How to serve this curry
Curry doesn’t need to always be one dimensional. It’s real fun exploring the different tastes and flavors of this special culinary marvel, from all different parts of the world. This Japanese curry is an excellent start if you want to shy away from heat and spice. This rich, milder sweeter curry will win your heart in no time. It’s easy and it ends up delicious. Next time you are in the Asian aisle of your grocery store, do remember to grab any of the Japanese ready made curry roux mixes and whip up this Asian version of my beloved curry. There are tons of curries coming your way very soon. Subscribe to GypsyPlate and they will reach your mailbox. Until then, get currying!
Japanese Beef Curry, on my Gypsy Plate… enjoy!
If you love curry, try these other great recipes!Australian Curried SausagesSouth African Chicken CurryChicken MasalaTrini Curry ChickenCoconut Mussel CurryPork VindalooYellow Dal TadkaChicken Caldereta
