Karee (カレー) or the famous Curry was introduced to Japan during the Meiji Era and became a very popular ingredient in Japanese cuisine. With this ingredient it is possible to make several famous dishes such as Kare Raisu, Kare Udon and Kare-pan. In today's article we are going to talk a little about this ingredient and the dishes that use it.
Curry is a spice of Indian origin made from turmeric powder, cardamom, coriander, ginger, cumin, nutmeg, cloves, pepper and cinnamon. Curry is a true mixture of ingredients and plants, there are several variations and some even have up to 70 ingredients. Curry is also popular for its spicy version, some Japanese restaurants have several different levels of spiciness.
Karee is originally served with rice, its main recipe in Japan is Curry Rice which consists of a dish of rice with kare sauce, along with meat and various chopped vegetables such as onions, carrots and potatoes. Curry can be found for sale in powder or bar, there is an infinite variety of flavors, some are spicy, others can be strong and even cloying.
Índice de Conteúdo
kare dishes
There are also regional differences and other different types of dishes and variations of kare raisu. In Tokyo, for example, it is more common to use pork, while Osaka is more common to use beef. See below for different types of curry:
- kare pan - Bread stuffed with curry;
- katsu karē - カツカレー: Kare along with the famous tonkatsu;
- dorai karē -ドライカレー: A dry, fried dish of rice with kare;
- maze karē – 混ぜカレー: A mixture of kare and rice popular in Osaka;
- karē don – カレー丼: Kare who uses mentsuyu or hondashi;
- aigake – 合がけ: rice with curry and hayashi sauce (fried meat and onion, red wine...;
- yaki karē – 焼きカレー: Rice with curry covered with raw egg and cooked in an oven;
- sūpu karē - スープカレー: Curry soup;
Among the curries sold in bars there are also several flavors such as natto, apple, mackerel, nashi, pork and even melon.
Japanese Curry Recipe
Below we will leave a recipe for the famous Kare Raisu, and you can customize it the way you see fit.
- 500 grams of minced meat in small cubes;
- 2 petaled onions;
- 2 medium-sized carrots;
- 1 potato in small pieces;
- 2 tablespoons of powder or half a curry tablet;
- Broth;
- Salt to taste;
- Ingredients to taste;
Fry the meat (we recommend butter) add the vegetables and water, stir well and let it cook for a few minutes (up to 15), then add the curry and stir well until it is mixed and dissolved (a short time). Remember to accompany and season until you leave it the way you think is best. Then you can add this curry sauce to the rice or any other recipe you want to come up with. Keep in mind that curry can be strong and cloying, so don't overdo it.
