The first place our friend, Jordan, took us to eat in Kyoto, was a Japanese Curry House. He doesn't know this (but he does now), but I was disappointed. Curry? In Japan? And a franchise no less! I was SO looking forward to all the Japanese food I love; Okonomiyaki, Yakitori, Sushi, Ramen, Shabu Shabu etc... WHY were we here?
Of course, I humbly followed him in, because well, he had lived in
Japan, had studied all things Japanese, was about to marry a Japanese girl, so
clearly he knew something I didn't about Japanese food. Duh.
You could customize whichever curry you choose (I picked
Mushroom/chicken) from heat levels 1 through 10. I asked Jordan which number it started to get
hot. He said three. So I ordered three. It was SO HOT, I could barely eat it, but I
did, every last bite. It was simply so
delicious, I walked through the valley of lip death and enjoyed every minute!
What a food revelation! Of
course, I immediately started searching recipes and history on this curious
Japanese dish with plans to eat more curry while on my trip and to make it once
I was home.
Curry was most likely introduced to Japan via the Anglo-Indian officers
of the British Royal Navy in the 1850's, started being served in restaurants a
few decades later and then, instant curry blocks were developed
in the 1950s. It is so popular in Japan that is regarded, along with Ramen, as
one of the top two national dishes, ahead of sushi and miso soup! I read that Japanese on average eat curry
once a week!
So, what's the difference between Japanese curry and Indian or Thai
curry? Sweeter, thicker and normally
less spicy, although obviously some Japanese like it hot!
It's typically served with sushi rice (but any rice with do) and a side
of Fukujinzuke, which are Japanese pickles.
This adds a sour and crunchy aspect to the curry, but isn't necessary to
enjoy Japanese curry. Another popular
restaurant version is to add a breaded, sliced pork cutlet to the dish; this is called Katsu
curry.
The best part of making this dish is just how simple it is. You can make it on your stove top or in an Instapot. If you are using stewing beef on the stove
top, you'll need a few hours to soften the meat, but if you use chicken thighs
(my favorite), it can be done in a little over 30 minutes. You could even just make your favorite stew
and then add the curry blocks to keep it really simple.
The mixture of spices is what makes this dish unique. You can make this part from scratch, however
most Japanese use the pre-made curry blocks (which include spices and roux), which are simply added to the dish once it's together. Let it melt and combine and you'll have a
silky smooth gravy with tender chunks of meat, potatoes and vegetables or
whatever else you want to add.
So, there you go, simple. But
wait...there's more, of course there is more! 
IF you want to dig a little deeper into this dish, you'll do as most Japanese
and make it your unique version by adding a fascinating collection of
ingredients. A little bit of this, a
little bit of that...can make a huge difference. Here's a list of what some might add to the
dish. DO NOT add all of them (yikes!),
but you may want to try a few of these to add more complex flavors to your
curry. I would personally recommend the
grated apple (add at the beginning so it pretty much disappears), a Tbsp of
Tomato paste, Cocoa powder (just a tsp), soy sauce and Togarashi to spice
things up a bit (go easy, this is spicy!).
Grated
apples or other fruit (Banana, mango, etc...)
Jam
Honey or
sugar
Soy Sauce
Worchestershire
sauce
Ketchup
Tomato
Paste
Chocolate
Cocoa
Powder
Cheese
Coconut
milk
Milk or
cream
Yogurt
Coffee
Garlic
Wine
Tonkatsu
sauce (amazon or Asian store)
Chunou
sauce (fruit sauce/ amazon or Asian store)
Togarashi
is a pepper spice mix (amazon or Asian store)
Basic Japanese Curry
with beef
1 lb stewing beef
2 Tbsp vegetable oil
1 large onion, peeled and sliced or chopped
2 cloves garlic, finely chopped
1 honey crisp apple, grated
2 large carrots, peeled and cut into chunks. (see Rangiri note below)
1 large yellow potato, peeled and cut into similar size chunks as beef.
1 tsp unsweetened Cocoa powder
1 bay leaf
2 Tbsp Soy Sauce
2 Tbsp Tomato Paste
4 cups water or 1 Quart Chicken stock
1/2 cup frozen peas
1/2 box of Japanese Curry Roux (med. hot)
*Togarashi to taste (start with just a tsp, let it cook for a few
minutes and taste. It will get hotter
that longer it sits, so beware! See
below for Togarashi substitute.
Directions: Heat oil in heavy bottomed large
pot. If beef is moist, pat with paper
towels before adding to pot. Cook beef
until browned. Remove beef and add onion
to pot and cook for 10 minutes on med
heat until onions are caramelized. Add
garlic, stir in and cook for 1 minute.
Add rest of ingredients except water, peas and curry roux blocks.
Add 4 cups water, but depending on the size of your vegetables, you may
need to add more. Make sure everything
in the pot is covered with water. Bring
to a simmer and cook about 10 minutes until potatoes and carrots are
tender. Add curry blocks to pot, gently stir them in. Let them heat up and melt into the
broth. Gently stir to combine and bring
temperature up to thicken curry.
Add frozen peas last so they are bright green.
My one issue with Japanese curry is that it isn't very pleasing to the
eye. So despite not being traditional, I
top my curry with sliced green onions or chives. Japanese Pickles (Fukujinzuke) can be bright
colored and add a nice sour crunch to this dish, especially if it's spicy.
Serve with a sticky rice. Any
rice will work, but I like how Sushi rice sticks to my curry.
Japanese curry is traditionally eaten with a spoon.
If curry thickens before eating, or after being in the fridge, add a
little water to loosen curry.
Japanese Curry with
chicken, mushrooms & sweet potato
I adore mushrooms, but Japanese mushroom are the best! Maitake (or Hens of the woods) have a
delicate and feathery texture.
Bunashimeji are just adorable!
Perfect little mushrooms that have a nutty, buttery flavor and a firm,
but tender cap. Both mushrooms hold up
well in stewed curry. You can purchase
these at an Asian store.
1 lb boneless chicken thighs, cut into chunks
2 Tbsp vegetable oil
1 large onion, peeled and sliced or chopped
Pack of Japanese Mushrooms* (Maitake Mushrooms & Bunashimeji) or any
mushroom
2 cloves garlic, finely chopped
1 honey crisp apple, grated
1 sweet potato, peeled and chopped into 3/4" pieces
4 cups water or 1 Quart Chicken stock
1 bay leaf
1 tsp salt
2 Tbsp Soy Sauce
2 Tbsp Tomato Paste
1/2 box of Japanese Curry Roux (med. hot)
1/4 cup milk or cream
I created this to be a mellow curry and not spicy at all, but it is
flavorful. You can easily add Togarashi
to spice it up.
Directions: Heat oil in heavy bottomed large
pot. If chicken is moist, pat with paper
towels before adding to pot. Cook chicken
until browned. Remove chicken and add
onion to pot and cook for 10 minutes on
med heat until onions are caramelized.
Add garlic, stir in and cook for 1 minute. Add rest of ingredients except water, curry
roux blocks and milk/cream.
Add 4 cups water, but depending on the size of your vegetables, you may
need to add more. Make sure everything
in the pot is covered with water. Bring
to a simmer and cook about 10 minutes until potatoes are tender. Add curry blocks to pot, gently stir them in. Let them heat up and melt into the
broth. Gently stir to combine and bring
temperature up to thicken curry.
Finish with a splash of milk or cream.
This is a common add-in in Japan (as is cheese!) and will mellow and
round out the flavors.
My one issue with Japanese curry is that it isn't very pleasing to the
eye. So despite not being traditional, I
top my curry with sliced green onions or chives. Japanese Pickles (Fukujinzuke) can be bright
colored and add a nice sour crunch to this dish, especially if it's spicy.
Serve with a sticky rice. Any
rice will work, but I like how Sushi rice sticks to my curry.
Japanese curry is traditionally eaten with a spoon.
If curry thickens before eating, or after being in the fridge, add a
little water to loosen curry.
Togarashi (or Japanese seven spice) is quite unique and
difficult to fully substitute, but in a pinch, Chili pepper, Cayenne and/or red
pepper flakes will work.
Typically this blend includes ingredients like
tangerine peel and dried nori (seaweed), sesame seed, poppy seeds, ginger,
garlic and szechuan peppercorns.
Half of our family loves the HOT stuff, so I usually
make a batch with a good amount of Togarashi in it.
