Japan is known worldwide for its sushi, ramen, and tempura, but one dish that has taken its people’s hearts is kare raisu, or Japanese curry rice. Originating from Indian cuisine and introduced to Japan via British influence, this dish has become an emblem of comfort food in Japan. It’s a hearty, soul-warming dish that people of all ages enjoy, and it’s now firmly woven into the country’s culinary fabric.
What’s Kare Raisu?
Makanan wibu: kare raisu~ pic.twitter.com/ScixgI6977
— 𝕍 (@gateuch0) August 12, 2024
Kare Raisu’s journey to Japan is a fascinating tale of cross-cultural culinary exchange. While the dish traces its roots to India, it reached Japan not directly from the subcontinent but through British hands. During the British colonial period in India, curry became a popular dish among the British, who adapted it to their palates. The introduction of British-style curry during this period made it an accessible and intriguing dish. Over time, the Japanese adapted the curry to local tastes, tweaking its spices and ingredients until it became the unique version we see today.
Japanese curry is a far cry from its Indian counterpart. While Indian curries are known for their complex, aromatic spice blends, Japanese curry leans towards a mild, slightly sweet, and less spicy flavour profile. The texture is also thicker and more gravy-like, almost stew-like in consistency. This reinvented curry became a family favourite in Japan, especially because it was easy to make in large quantities and used common ingredients in the Japanese pantry.
Key ingredients in Japanese curry include onions, carrots, potatoes, and chunks of meat. The base for the curry is often made by combining flour, oil, and curry spices. This convenient roux makes preparing curry at home quick and straightforward, making it a go-to meal for families on busy weeknights. The curry is typically served over white rice, making it a complete and filling meal.
How To Make?
Ahh Japanese Kare Raisu with Nannu Breadu pic.twitter.com/Z2yTa6yO64
— Vineeth Naik 🇮🇳 (@vineeth_naik) July 18, 2024
One of the key aspects of kare raisu’s success is the simplicity of its ingredients, which are affordable and readily available. Here’s how to make it:
Ingredients:
- 1 large onion, diced
- 2 medium carrots, chopped
- 2 large potatoes, peeled and chopped
- 500g meat of your choice or even tofu for a vegetarian option
- 1 tbsp oil (vegetable or olive oil)
- 4 cups water or broth (vegetable or chicken)
- 1 package of Japanese curry roux (available in most Asian grocery stores or online)
- Cooked Japanese short-grain rice (for serving)
- Optional: Grated apple or 1 tbsp honey (for sweetness)
Method:
- In a pot, heat a little oil and sauté the chopped onion until soft (about 3 minutes). Add the cubed meat and cook until browned.
- Add chopped potatoes and carrots. Stir for a minute. Pour in 3 cups of water. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes until vegetables are tender.
- Turn off the heat, break the curry roux into pieces, and stir it into the pot until it melts. Simmer for another 5 minutes until the sauce thickens.
- Spoon the curry over cooked rice and enjoy!
Whether served with rice, udon noodles, or inside a fried bread roll, Japanese curry continues to delight people of all ages