Japanese curry rice is one of the most popular dishes in Japan; it is very common it can be considered a national dish. Basically it’s nearly the same as the Indian curry but adjusted to suit the Japanese palate. A wide array of meats and vegetables can be used to make this Japanese curry where meats such as beef, pork and chicken are mixed with onions, carrots, potatoes and mushrooms. There is also sub variant where deep fried pork cutlet is used called Katsu-kare.
Curry was introduced to Japan by the British during the Meiji era, it was also the same time India was under their administration. Initially the Japanese curry and Indian curry looks and taste similar until slowly it was adapted to suit the Japanese taste. It then became popular in the 1960’s and became widely available in supermarkets and restaurants. Original versions of this curry dish did not contain potatoes but it was introduced by William S. Clark of the Sapporo Agricultural College because of rice shortages during the early days.
Traditionally to make this curry sauce curry powder and flour is cooked in oil but today you can buy them in cube form in boxes, it already contains curry powder, flour, oils and flavourings to make preparation easy and that’s what we had used in this post.
- 1 kg stewing beef, cubed
- 2 carrots, cubed
- 1 potato, cubed
- 1 large onion, finely chopped
- 2 cubes Japanese curry roux
- 2 tbsp tomato paste
- 1 large granny smith apple, peeled and grated
- 4 cloves garlic
- 1 tbsp minced ginger
- In a pot add oil then brown beef on all sides, once done set aside.
- Add the onions, garlic and ginger then sauté until onions are soft.
- Add the grated apple, beef and enough water just to cover the beef, bring to a boil then simmer for 1 hour.
- Add the carrots and potatoes then simmer for 20 minutes. Add water if necessary.
- Add the tomato paste and curry roux, simmer for additional 10 minutes.
- Season with salt then serve with freshly steamed rice.