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.
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.
6 thoughts on “Japanese (mom’s) curry? Yeah, I think so.”
Yummy. Where is the recipe?
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 🙂
I will certainly do that for my family and share the pics with you when I am done. Thanks!
Looks so delicious
Thank you, it was!