Japanese curry is one of the easiest Japanese comfort foods to recreate at home. To make the dish, you need only a couple of staple ingredients from the pantry, plus curry roux that can be bought in most Asian or Japanese supermarkets.
This savoury dish is also pretty versatile; you can pair the stew with almost any protein of choice. You can even go the vegetarian route and not put any meat at all. Plus, it’s a breeze to prepare; even the most not-so-experienced cooks feel like masters in the kitchen when whipping this up.
Ready to wow your tastebuds with some home-cooked Japanese curry? Here are three ways to enjoy this dish at home.
But first, how different is Japanese curry from Indian curry?
Many countries have different takes on curry, which originated from India. In the case of Japan, several stories suggest that curry was brought to the Japanese shores by the British during the Meiji Era (1868 to 1912). The thicker consistency of Japanese curry was said to adopted from the British, who prepared their curry stew with flour to make it richer than the Indian recipe.
Varying stories aside, it wasn’t until 1923 when ‘curry lover’ Minejiro Yamazaki perfected his blend of spices to create what became Japan’s take on curry powder. Minejiro founded a spice manufacturing company and commercialised his Japanese curry recipe.
Three ways to enjoy Japanese curry at home
Japanese curry is rich in flavour and nutrients, making it a powerhouse meal that can fill anyone’s appetite in a healthier way. Here are a few ways to prepare and serve it for your next meal.