Recipes
Japanese curry rice
Let's find out how the famous Japanese curry is prepared (including the Golden curry cube) and how it is served with rice.
From India to Japan via England. Here is the journey that curry took to arrive in the land of the Rising Sun where it became the protagonist of the very famous Japanese curry, traditionally served with rice.
This spice has come a long way, but it enters the ingredients of the so-called curry rice in a different way. To prepare this typical Japanese recipe, as famous in its homeland as ramen and sushi, you need curry cubes , which are almost impossible to find except in specialized shops. This is why today we will not only reveal all the secrets to preparing Japanese curry, but also the very famous stock cube. Ready?
Preparation
Cube curry
Brown the finely sliced onion in a pan, without adding oil or fat. It will release its water naturally.
Add the grated ginger , the garlic cloves cut in half and the diced apple to the onion. Cook for 5 minutes then set aside.
In the same pan, melt the butter , then add the flour and curry and cook to obtain a roux.
Transfer the roux and onion to the bowl of an immersion blender and blend until creamy. You will need two tablespoons of this preparation for the recipe, you can freeze the rest by portioning it into an ice container.
Preparation
Japanese curry rice
Then finely slice the onion , peel the carrots and potatoes and cut them into chunks. We recommend cutting the carrots into slices about half a centimeter thick while the potatoes into 1cm cubes. In this way the cooking times are equivalent.
Heat a drizzle of oil in a saucepan and sauté the onion over medium-low heat. Then add the meat cut into 2cm pieces and brown over a high heat.
Cover at least an inch with water and also add carrots , potatoes and stock cubes . Bring everything to the boil and leave to cook for at least 30 minutes . The vegetables should be tender when pierced with a fork.
In the meantime, prepare the rice . After rinsing the beans under running water until it is clear, place it in a pan and cover it with an inch of water. Place the pan on the heat with the lid on and bring to the boil. Lower the heat and, without ever removing the lid, cook for 10 minutes . Turn off and let it rest in the pan for 15 minutes before serving.
Serve the rice with the curry hot.
The preparation is rather simple and quick, but we leave you a video with all the steps to make it.
For Japanese curry you can use all types of meat (beef, pork or chicken) but it is also excellent without it, obtaining a vegetarian version . In this case, to make it more satiating and provide some protein you can add a can of drained chickpeas.
Conservation
Rice cooked with this technique is not suitable for preservation. The curry, on the other hand, can be kept in the refrigerator for up to 3 days.
Origin and history
If you have always been convinced that curry rice is a prerogative of Indian cuisine, we are sorry but you will soon discover that this is not really the case. Curry is in fact a mixture of spices typical of Indian cuisine, but curry rice is more widespread in Thailand and Sri Lanka. The fact is that from India curry arrives in England (where chicken curry was born) and then returns to Asia , to be precise in Japan, where Japanese curry rice is born.
Also known as Kare Rice , Karē Raisu or Japanese Curry Rice , it was introduced between the end of the 19th century and the beginning of the 20th century (the so-called Meiji period) by the British navy which had recently colonized India. According to legend, however, it was a British sailor shipwrecked on the island who brought this spice to Japan.
Whatever path it has taken, today Japanese curry is a national dish (consider that it is served every Friday at the Japanese Maritime Self-Defense Force).
Read also
How to prepare the Japanese recipe that drives the world crazy: katsu curry
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