Curiosities and Japanese Kare recipe

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Karee (カレー) or the famous Curry was introduced in 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 like Kare Raisu, Kare Udon and Kare-pan. In today's article we will 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 spicy.

Karee is originally served with rice, its main recipe in Japan is the Kare Raisu which consists of a rice dish with kare sauce, along with meat and various chopped vegetables such as onions, carrots and potatoes. Curry can be found in powder or bar form, there is an infinite variety of flavors, some are spicy, others can be strong and even nauseating.

Curiosities and Japanese kare recipe

Kare Dishes

There are also regional differences and other different types of dishes and variations of kare raisu. In Tokyo, for example, pork is more common, while Osaka is more common for beef. See below 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 and fried rice dish with karê;
  • maze karē - 混ぜカレー: A mixture of kare and rice popular in Osaka;
  • karē don - カレー丼: Kare that 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: Curry rice covered with raw egg and cooked in an oven;
  • sūpu karē - スープカレー: Curry soup;

Among the curry sold in bars there are also several flavors such as natto, apple, mackerel, nashi, pork and even melon.

Curiosities and Japanese kare recipe

Japanese Curry Recipe

Below we will leave a recipe from the famous Kare Raisu, and you can customize it however you like.

  • 500 grams of minced meat in small cubes;
  • 2 onions in petals;
  • 2 carrots in medium pieces;
  • 1 potato in small pieces;
  • 2 tablespoons 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 cook for a few minutes (up to 15), then add the curry and stir well until it mixes and dissolves (a little time). Remember to follow and season until you leave it the way you think best. Then you can add this curry sauce to the rice or any other recipe you want to invent. Keep in mind that curry can be strong and sickening, so don't go overboard.

 

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