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I think curry is a bit like Marmite where you either love or hate it. I know people over the years who can’t stand curries and those that do, just love it.
Most people who eat curries will eat, traditional Indian cuisine and various curries like Balti or Korma or Masala and others will eat Chinese curries and Chinese food. I think Indian curry has got to be one of the most popular and sought after curry dishes. I think most people who eat curry have tried all different Indian or Chinese or homemade takeaways, but never tried Japanese curry as it stands all on its own out there as very different.
If you’ve never had a Japanese curry, you will be surprised at how nice it is and at the same time how weird an odd it is because you will be expecting garlic and aromatic spices which are not there. In my opinion, a Japanese curry, its very flavour, doesn’t contain the usual ingredients that Indian and Chinese dishes carry.
For example, the Japanese curry doesn’t have tomato base, passata or garlic, which seems like it’s going to be lacking in taste.
Your first experience of Japanese curry such as katsu you’ll be umming and erring and tilting your head left and right as you taste it, because you’ll be trying to work out if you like it or you dislike it. It’ll be one of those odd taste experiences as you’re already primed to enjoy Indian or Chinese flavours.
Japanese curry is different and there’s a lot of flexibility in how you make it. Even a lot of Japanese people will make it slightly different to traditional Japanese curry, but it still works whichever way you go with it.
Japanese curry is considered the staple of Japanese home cooking or at least home dinner cooking. It’s a comfort food and it’s one of the main go to meals in Japan. Unlike Indian or Thai curries, the Japanese curry is thicker and milder. It has no tomato base in it and it is slightly sweeter. It has a flavour that is open to a wider range of taste buds.
I eat it maybe once or twice a month and I still don’t know if I like it or dislike it because I’m trained or spoiled by other dishes. I’m not sure which word is applicable, but I’m trained or spoiled in the flavours of Indian and Chinese if that makes any sense.
Katsu curry is very popular in Japan. That popularity is quite huge actually and it’s commonly served over a bed of rice. I personally use long grain basmati rice with every type of curry I make or it can include noodles often called ‘curry udon’ in Japan.
Also, savoury pastry known in Japan as a curry pan. The same with all cultures, especially Korean kimchi or Italian passata or pasta dishes carries an understanding that must be appreciated on how to make an authentic Japanese curry, beginning with appreciating its origin similarly with other cuisines like in Italy, its origin and evolution.
For example, Italian cuisine comes from hard times, war times, poverty whereby the Italians made the most out of what they had and they maximised their flavours and this seems to carry an exclusivity over now into modern times, like you have no business eating Italian food if you’re not Italian although that’s a bit extreme but is still held by many in Italy.
Some find the history of Japanese curry as fascinating because it was first introduced to Japan during the Meiji era in the late 19th century and although it’s not known, it’s been suggested that it was brought over by the British Navy cooks and the recipes were handed over. Originally Japan’s version of the Kuru had been adapted from simple British curry powder which again is a mishmash or a colonial simplification of Indian cuisine and flavours.
Over a period of time, Japanese chefs worked with and modified the spices and consistency to suit their local tastes buds producing the expected thick, velvety and shiny sauce that usually defines a modern Japanese curry. It was designed to be warm, hearty, comforting but simple and practical at the same time. And it was ideal and cost effective for feeding large families or students in school lunches.
A defining characteristic of Japanese curry is its roux which combines butter, flour and Curry powder, slowly cooked and stirred until it forms a thick paste and this roux is then added to a stock or broth water or dashi which allows the sauce to deepen and thicken while at the same time absorbing the flavours of vegetables and its proteins for achieving a specific texture, the signature texture that specifically distinguishes Japanese curry from other curries around the world.
Which brings me back to the start of this article that you either like it or don’t know because your taste buds might be spoilt by the other aromatic flavoursome cuisines like Indian and Chinese foods, because they’re so strong. But the Japanese curry doesn’t have that pungent hit. Yes, it can have chilli heat if you want but that’s up to you.
The selection of ingredients in Japan slightly differs now in the West, but in Japan the selection of the ingredients are crucial to its original authenticity by using standard vegetables such as onions, potatoes and carrots. These are the three main vegetables used in Japanese curries. Although you can add more if you choose but commonly just these three vegetables are used and they are often cut evenly to ensure a balanced, even cooking throughout so everything has the same bite or crunch without the softness or sogginess mixed in. So that it’s all uniform.
Protein additions also vary and can include pork, chicken or beef but vegetarian versions like me are also popular in Japan and the slow simmering of the ingredients is very essential to develop that slow releasing depth of flavour. Additionally, onions are sauteed slow and long until they are golden brown, which adds a supple sweetness and richness to the depth of the curry.
Authentic original Japanese curry is a bit on the sweet side for me. So, when I’m making my own, I tone that down but, for the authentic Japanese cook, grated apple, honey or a touch of soy sauce is often used and I’ve heard even seen whilst watching a YouTube video a Japanese cook in Japan squirting tomato ketchup into it so you see, the door is open for many different variations.
But all of these additions create balance, savoury and spicy notes for the curry with the idea of creating layers and comforting tastes and aromas. These are recognisable straight away by the Japanese which might lead you to receive their frown of disapproval if you don’t create it properly, as the Japanese are very attention to detail in their cooking, similarly to Italian nanas, cooking passata so don’t get it wrong or else!
The sauce is gently simmered for a long period of time until all the ingredients are soft and tender but with a bit of crunch and the sauce then thickens to a luscious consistency. And luscious is the key word when making this Japanese sauce.
To accompany the authenticity of the Japanese curry is the Japanese choice of rice. I personally use the basmati long grain rice in everything, but I’m just a home cook. The Japanese use short grain rice which is sticky and slightly sweet and complements the rich flavours.
The curry sauce is traditionally served over a bed of the correctly cooked steaming rice and sometimes accompanied by pickled vegetables called fukujinzuke or rakkyo because these pickles provide an acidic contrast with a crunchy, smooth, savoury curry overall eating experience of its blend of textures, flavours and notes.
This is where I settle into my own style of cooking. The door opens to many variations of the Japanese curry and some households add mushrooms, bell peppers or even eggplant to their curry sauce. Also, seafood curry is very common in Japanese coastal areas, which can include shrimp, whitefish and squid.
Some cooks put a indulgent twist on the recipe and add cream or milk to soften the spices further, but here in the West we add coconut milk which is what I use. This type of curry can be prepared in advance and stored, which helps the flavours deepen over time, so making the leftovers more tasty than they were when you first received them. Just be sure not to do that with the rice and if you’re unsure about cooking rice, please check out the safety instructions regarding cooking and reheating rice as it can be a risk to health if you reheat rice more than twice. Even twice is too much. If you’re unsure, check that out before cooking it!
Recipe
The following recipe in making an authentic Japanese curry is as follows:
In order, firstly prepare the vegetables and what protein choice, or leave out the protein if you’re vegetarian.
Sauté the onions until they are soft and brown. Caramelised is what you’re looking for, then add the protein and brown. Then add the protein till it becomes browned.
Next is to introduce the other vegetables and season them lightly and then pour in the stock or water and simmer until everything is soft and tender.
Separately prepare the Roux by melting the butter and stirring in your flour, curry powder over a low heat until golden and aromatic smelling.
Finally mix the Roux with the simmered ingredients, stirring gently until the sauce thickens and then it coats all the vegetables and the protein and serve over a hot steamed rice. Or garnish with pickles.
What makes the Japanese curry special is its honest homely comforting quality without being inundated with strong tastes of garlic, tomatoes or passata like other curries that focus on intense heat, exotic spices and long duration cooking. The Japanese curry emphasis is on balance, flavours and depth and heartiness, as they say in Japan.
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