Japanese curry is a very popular dish of Japan. It is a staple food and a common school lunch in Japan. It is served mainly in three forms i.e. curry rice known as kare-raisu, thick noodles known as kare-udon and bread known as kare-pan. It is a smooth textured, thick gravy. It is less spicy and sweeter as compared to regular curries of the world.
History
The credit of the introduction of curry in Japan goes to the British and dates back to the Meji era (1868-1912).
Ingredients and Preparation
A variety of meat and vegetables are used for making Japanese curry. The base ingredients include onions, carrots and potatoes. Meats used may be beef, pork, chicken. Other ingredients include wheat flour, vegetable oil, spices like cumin, coriander, turmeric. Seasonings like onion powder, honey or milk powder may also be added.
First, the onions are chopped and stir-fried for a while in a pan. Then garlic, carrot, potato and meat are added. The above mixture is cooked till the meat attains a brownish texture. Then water is added and cooked till it boils. After it cools down, premade curry roux is added and stired well. It is served on rice.
Popular varieties
Health and Nutritional Facts
Japanese curry with rice
Serving size - 1 bowl (150 g curry + 100 g cooked rice)
Calories - 220, Fat - 8 g, Saturated fat - 5 g, Sodium - 820 mg, Total carbohydrate - 16 g, Protein - 10 g