Spicy and Full of Flavor — Rich Japanese Curry

Japanese Curry and Rice (known as "karē-raisu") is a go-to dish for kids' gatherings like parties and summer camps. But why? Well, because everyone loves it — and not just kids! Japanese people enjoy curry so much that it's considered a national dish.

Japan has lots of restaurants that specialize in recreating curries from other parts of the world, like North India, South India, and Thailand. But the type of curry that's commonly made in Japanese homes isn't similar to any of these — it's a style of curry unique to Japan.

Japanese curry isn't made by combining a variety of different spices. In Japan, stores sell pre-made packets of "curry roux" — a sauce mixture full of spices, flavor and thickener. There are dozens of different types of curry roux, each available in mild, medium or hot varieties. Most of these are made to suit Japanese people's tastes and to go well with Japanese rice, which is sweet and sticky. It's no exaggeration to say that the flavor of the curry roux is what gives Japanese curry its unique character.

From India to the UK, and Then to Japan

Curry is a type of spicy stewed dish that originated in India. It was then brought to the UK by immigrants, who adapted the ingredients and recipes in line with their surroundings and to suit British tastes. British-style curry made its way to Japan around 150 years ago. This type of curry was made using a blend of spices called "curry powder" and thickened using wheat flour to give it the consistency of a stew. From then on, it further evolved into Japanese-style curry.
Japan started producing its own curry powder before developing curry roux, and now also offers countless types of boil-in-the-bag curry — so you just have to heat it up and serve it with rice! Various regions in Japan offer their own varieties of boil-in-the-bag curry, made using local produce.

Curry roux comes in cubes or in powder form. All you need to do is mix it in after boiling meat and vegetables.

Does Curry Still Taste Good the Next Day?

Add potatoes, onions and carrots to your favorite meat, such as pork, chicken or beef. Saute and boil your ingredients until they soften, then break off some cubes of roux and mix it in. Once the roux has dissolved and thickened up your mixture, it's time to eat! Curry is a popular starting point for kids and beginners, as it's difficult to get wrong and covers the basics of peeling, slicing, sauteing and boiling your ingredients.

Curry and rice is always on the menu at summer camps.

Although the aroma of a spicy dish is wonderful when it's freshly cooked, many people say that Japanese curry tastes even better the next day! Traditional Japanese stewed dishes are often left to cool down once made, to allow the ingredients to soak up the flavors — which is why people also leave curry out overnight. The sweet and savory flavors of the meat and vegetables also seep out into the sauce, so everything blends together. What Japanese people want from their curry is not only exciting spices and aromas, but also a rich and mellow taste.

Curry is served next to rice with each taking up half of the dish, or poured over the rice.

A Variety of Curry-Flavored Foods

Japanese curry is unique not only for how it tastes, but also for how it's eaten.
It's often served with pickled "rakkyo" (Chinese onion) or salty-sweet "fukujinzuké," which is made of vegetables like radishes and eggplant that have been pickled in sugar and soy sauce. Toppings can also be added, with popular choices including boiled egg, cheese, deep-fried vegetables and "tonkatsu" (pork coated in egg and flour, then deep-fried). Some people even add "natto" (fermented soy beans)!

The spicy, rich flavor of curry is accented by the refreshing tanginess of fukujinzuké pickles.

"Curry soba" and "curry udon" are popular dishes where curry is mixed in a dashi broth with Japanese udon and soba noodles Curry bread (known as "karē-pan") is another popular treat made of bread dough that's filled with curry, covered in bread crumbs and deep-fried. Various other foods have been flavored with curry too, including "sembei" rice crackers and cup noodles.
This goes to show just how much Japanese people love their curry!

Curry bread has a passionate fan base — there are even special events featuring all kinds of curry bread from stores all over Japan.

Once you've made your curry, you can keep it in the fridge for a few days. Get creative and try adding some to your favorite noodles!

Japanese Curry and Rice Recipe

• Ingredients (2–3 portions)

150 g chicken legs
1 onion
1/2 carrot
2 potatoes
1 clove of garlic, 1 knob of ginger (about 15 g)

1 tbsp. oil
700 ml water
1 bay leaf
1/2 box Japanese curry roux
A good portion of rice

• Method

1. Slice the ingredients

Peel the onion and potatoes. Thinly slice the onion, and cut the carrot and potatoes into bitesize chunks.

2. Saute the ingredients

Pour the oil into a pot, then add the onion, carrot and potatoes and saute over a medium heat.

Once all the oil has been absorbed, add the chicken, garlic and ginger.

Once the edges of the onion are golden brown and the bottom of the pot starts to burn slightly, add the water and bay leaf.

3. Simmer until the ingredients become soft

Once the water starts to boil, turn the heat to low and allow to simmer for 15 minutes until the ingredients soften.

4. Add the curry roux and simmer until it thickens

Turn off the heat and add the curry roux, then stir to dissolve.

Turn the heat back on low and simmer for about 10 minutes until it thickens.

5. Dish up

Plate up the rice and then add the curry.

Note: If you can't get hold of curry roux, instead of the 1/2 box of curry roux: saute 2 tbsp. each of wheat flour and curry powder in 1 tbsp. each of butter and oil, then add to the sauteed vegetables and meat and simmer until it thickens (as in step 4). To finish, flavor with 1 tsp. of salt and 1 tbsp. of tomato ketchup.

Recipe by Ogino Kyoko