Japanese (mom’s) curry? Yeah, I think so.

What is Japanese curry (kare-raisu: curry and rice) anyways?  It is a little bit thicker, more like stew-ish texture than Indian curry.  I heard that curry and rice was introduced to Japan in late 1800’s for the first time from England.  But does it matter?  Not really.  Most importantly, I know this thing is delicious and that’s actually all that matters.  It is one of Japanese soul foods if you ask me “what the hell is Japanese curry?”  Today I used sweet onion, carrots, potatoes, cauliflower, mushrooms, tomato sauce, cumin, curry power, cinnamon, Theo chocolate (85% dark) and super finely ground Starbucks Kenya coffee beans.  I think chocolate and coffee add rich body to the curry.

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Every time I make Japanese style curry and rice, vivid memory of my mom cooking curry flashes back in my head.  Cold and windy day in Tokyo, I come home from school, and as soon as I open the door, this warm, spicy and familiar smell drifts out from the kitchen.  I love any kind of curry, Indian, Thai, Malaysian, Pakistani, Java, Indonesian…but my mom’s curry is simply the best.

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6 thoughts on “Japanese (mom’s) curry? Yeah, I think so.

    1. Thank you for your comment! It is yummy and all credits should go to my mom. My mom and grandma never owned recipes. How I learn their cooking is to stand by their side and absorb everything they are doing (well, trying). Therefore, I usually don’t measure ingredients but here is a summary: cook 3-5 kinds of veggies (onions essential) over medium, then add curry power, cumin, cinnamon, gram masala, and other exotic Indian spices and one small can of tomato (or 2 small real tomatoes). A couple pieces of dark chocolate and fined ground dark roast coffee would help. Add water or stock and shimmer until veggies are tender. Add 1 or 2 curry roux cubes (not too much). Leave it one day and enjoy! Oh, if you like to add meat, ANY kind of meat would do 🙂

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