Curry Rice

Japanese curry - Wikipedia. Curry(カレー,karē) is one of the most popular dishes in Japan.[1] It is commonly served in three main forms: curry rice (カレーライス,karē raisu, curry over rice), curry udon (curry over noodles), and curry bread (a curry- filled pastry). Curry rice is most commonly referred to simply as "curry" (カレー,karē). A wide variety of vegetables and meats are used to make Japanese curry. The basic vegetables are onions, carrots, and potatoes. For the meat, beef, pork, and chicken are the most popular. Katsu- karē is a breaded deep- fried cutlet (usually pork or chicken) with curry sauce.[2]Curry was introduced to Japan during the Meiji era (1.

British, at a time when India was under the colonial rule of the British Raj[citation needed]. The dish became popular and available for purchase in supermarkets and restaurants in the late 1. It has been adapted since its introduction to Japan, and is so widely consumed that it can be called a national dish.[1]Contents. As curry was introduced to Japan via British cuisine, it was originally considered to be Western cuisine. This Western- style curry co- exists alongside Indian- style curry, which has become popular since the increase in Indian restaurants in the 1. Western- style curry is influenced by stews mixed with curry powder, which were popular amongst the British Navy. The Imperial Japanese Navy adopted curry from the Royal Navy to prevent beriberi, and now the Japan Maritime Self- Defense Force's Friday menu is curry.[3]Sauce mixes.

Edit. Curry sauce (カレーソース,karē sōsu) is served on top of cooked rice to make curry rice. Curry sauce is made by frying together curry powder, flour, and oil, along with other ingredients, to make roux; the roux is then added to stewed meat and vegetables, and then simmered until thickened.

Adding potatoes to curry sauce was introduced by William S. Clark of the Sapporo Agricultural College, due to rice shortages at the time. In Japanese homes, curry sauce is most commonly made from instant curry roux, which is available in block and powder forms, and contains curry powder, flour, oils and various flavourings. Ease of preparation, and the wide variety and availability of instant curry mixes, has made curry rice very popular, as it is very easy to make compared to many other Japanese dishes. Pre- made curry is available in vacuum- sealed bags that can be reheated in boiling water.

For those who still make their curry roux from scratch, are also curry powders specially formulated to create the 'Japanese curry' taste. Instant curry roux was first sold in powder form by House Foods in 1. S& B Foods in 1. In 2. 00. 7, Japanese domestic shipments of instant curry roux was 8.

Cook onion and garlic in a 3-4 quart heavy saucepan over med-low heat until softened. Add curry powder and rice and cook, stirring often, about 1 min. Add water and.

The Best Vegetable Curry Rice Recipes on Yummly Slow-cooker Vegetable Curry, Quick Curried Chicken With Rice, Chicken And Vegetable Curry. Curry (カレー, karē) is one of the most popular dishes in Japan. It is commonly served in three main forms: curry rice (カレーライス, karē raisu, curry.

This coconut curry rice is a great side to pair with a number of traditional Indian recipes. Gluten Free Dairy Free Recipes.

Market share for household use in 2. House Foods (5. 9. S& B Foods (2. Ezaki Glico (9. 4%).[5][6]Vacuum- sealed curry sauce, prepared by heating the retort pouch in hot water or the microwave, is also popular.

As of financial 2. Japan, making up over 3.

Curry rice is usually served with fukujinzuke or rakkyō on the side. Other varieties. Edit. Japanese curry rice with shredded beef in Singaporekatsu karē(カツカレー): curry rice served with a breaded pork cutlet on top. Popularized by the Jiyūken(自由軒) curry restaurants in Osaka. Japanese flavor. aigake(合がけ): rice served with curry sauce and hayashi sauce (fried beef and onion, cooked with red wine and demi- glace). Originally from Kitakyushu.

Curry Rice Salad Recipe

Popular in Hokkaido. Local curries. Edit.

In the late 1. 99. These include: Hokkaido Sika Deer curry (えぞ鹿カレー,ezoshika karē) from Hokkaido. Scallop curry (ほたてカレー,hotate karē) from Aomori Prefecture.

Mackerel curry (サバカレー,saba karē) from Chiba Prefecture. Apple curry (リンゴカレー,ringo karē) from Nagano Prefecture and Aomori Prefecture. Nattō curry (納豆カレー,nattō karē) from Mito, Ibaraki. Nagoya. Kōchin Chicken curry (名古屋コーチンチキンカレー,Nagoya kōchin chikin karē) from Aichi Prefecture. Matsusaka beef curry (松阪牛カレー,Matsusaka gyū karē) from Mie Prefecture. Whale curry (クジラカレー,kujira karē) from Wakayama Prefecture.

Melt butter in a heavy saucepan; add rice and next 4 ingredients, and saute 3 minutes (do not brown). Add broth and bay leaf; bring to a boil. This is a stable at our house and the rice compliments a wide range of meat and chicken recipes. The curry mellows and the rice is not spicy at all.

Oyster curry (牡蠣カレー,kaki karē) from Hiroshima Prefecture. Nashi pear curry (梨カレー,nashi karē) from Shimane Prefecture. Black pork curry (黒豚カレー,kurobuta karē) from Kagoshima Prefecture. Bitter melon curry (ゴーヤーカレー,gōyā karē) from Okinawa. Local curries are also being marketed to help boost tourism. Some varieties of this include Yokosuka navy curry (よこすか海軍カレー,Yokosuka kaigun karē), sold in Yokosuka to promote its heritage as a naval base,[7] and Zeppelin Curry (ツェッペリンカレー,Tsepperin Karē) in Tsuchiura to promote the Zeppelin landing in 1. Every year on 2. 5 September, the Matsumotoro Restaurant (松本楼) in Hibiya Park holds a famous 1.

Okinawa to Japan by the United States. South Korea. Edit.

Curry was introduced to South Korea during the period of Japanese rule, and is popular there. It is often found at bunsik restaurants (diner- style establishments), donkkaseu- oriented restaurants, and at the majority of Japanese restaurants. Premade curry and powdered mixes are also readily available in supermarkets.[citation needed]North Korea. Edit. Japanese- style curry was introduced to North Korea by Koreans and Japanese who were abducted from Japan to North Korea during the 1. Along with other Japanese cuisine, it was traded by new arrivals for local products and used to bribe Worker's Party cadres.[8]Elsewhere.

Edit. Mixes can be found outside Japan and Korea in supermarkets that have a Japanese section or in Japanese or Asian food stores. The largest Japanese curry company in Japan is House Foods Corporation. The company operates more than 1. Curry House Restaurants in the USA. Its associated company Co.

Co Ichibanya (Ichibanya Co., Ltd.) or Kokoichi has more than 1,2. Japan. Co. Co Ichibanya has branches in Hawaii (USA), California (USA), China, Hong Kong, Taiwan, Korea, Singapore, Indonesia, Philippines and Thailand.[9]Japanese curry rice is served in anything from a flat plate to a soup bowl. The curry is poured over rice in any manner and amount. Japanese short grain rice, which is sticky and round, is preferred, rather than the medium grain variety used in Indian dishes. It is usually eaten with a spoon, as opposed to chopsticks, because of the liquid nature of the curry, and is usually served garnished with vegetables pickled in vinegar such as fukujinzuke or rakkyo. References. Edit^ ab『カレーライス』に関するアンケート (in Japanese). Retrieved 2. 01. 6- 0.

Chicken katsu curry". Food recipes. BBC. Retrieved 2. 0 January 2. Curry Recipe Japan Maritime Self- Defense Force (in Japanese)^ ab生産量の推移 [Transition of Production] (in Japanese). All Japan Curry Manufacturers Association.

Retrieved March 7, 2. Hause Foods] (PDF) (in Japanese).

Keio University Marketing Research Study Group. Retrieved March 7, 2.

Proposal for Ezaki Glico] (PDF) (in Japanese). Kutsuna Seminar at Faculty of Business Administration in Kobe University. Archived from the original(PDF) on July 2. Retrieved March 7, 2. Trautlein, Steve, "The chow- down tour of Kanto's local dishes", The Japan Times, 2.

August 2. 01. 2, p. Bell, Markus (2. 01. From India To North Korea, Via Japan: Curry's Global Journey". The Salt. NPR. Retrieved 2.

Curried Rice recipe Epicurious. This recipe was so easy and taste wonderful. I really enjoyed the flavor of this rice, however the cooking method didn't work for me at all.

I quartered the recipe and added a pinch more salt as had been suggested in other reviews, but other than that I followed the directions exactly. Almost half the rice is burnt on the bottom of the pan- I don't know what went wrong. But the rice I was able to salvage tasted delicious. So I would make it again, though not following these cooking directions.

Such an easy and delicious basic recipe - it's easy to spice it up or add more variety. Great recipe! I went. It. came out just right. This was a lovely, quick and simple recipe. Very tasty without being overpowering.

I throw in some raisins too once in a while for a little extra flavour. I would make this again it's a quick and easy for a weeknight meal. I also read review before making. Added a little Allspice while cooking rice & then when serving topped with cashews & carmelized onions. That made all the difference! Before I cooked this recipe, I read the reviews. The reviews were a great resource and I hope my review will be as helpful.

The only ingredients I changed were an added teaspoon of Ginseng and One more teaspoon of salt. The rice came out wonderful, though I did cook it about 5 min longer.

One last thought, the success of any recipe with curry is the quality. I like to go to a health food store and buy it bulk. It is usually quite reliable. Otherwise you can put three times the amount of curry that the recipe calls for and it still will be blande.

Very simple to make. I added a bit more curry than called for to give more flavor. I used brown rice instead. A note though, cook a little longer as the rice is al dente. Unless you like that.

I also threw in some diced potatoes and tossed some diced tomatoes also when it was served. Perhaps some cauliflower would be good?

But I would make this again. This is an interesting and unusual take on ordinary long grain rice, which gives it a little zip and more texture, making it almost chewy. I made it exactly as written, and although the type of curry wasn't specified, I used Madras. My husband, who usually shuns rice, which he says is boring, gobbled this up. Better recipe (everything to taste). To the onion add black mustard seed, couple of cloves and cardamom pods, minced garlic and ginger, a couple of curry leaves if you have.

When you add the rice, include some tumeric and salt to taste. Stir to coat the rice with the spices and saute just to toast the grains - don't let the rice brown.

Add water and cook rice (I do this part in a rice cooker). When the rice is cooked, turn onto a serving platter and sprinkle a nandful of raisins, chopped (unsalted) cashew nuts, caramelized onion. This is my 'company' rice dish, from an aunt.

And it is great with any meat or vegetable dish. It is best served immediately and is usually not better the next day. I'd make the dish again, mainly because it's easy and inexpensive.

I think the fact that I used a high- end curry powder (from Penzey's) may have made a difference. This was a good side dish with Grilled Jerk Chicken, Papaya Salsa and Jicama Slaw. Having said that, I wouldn't consider this a "great" dish. But I don't think it was bad, either. This recipe is a good start, but I added 1.

T of chopped fresh ginger, doubled the garlic, used brown rice instead of white rice, added 1/4 cup of raisins, and 1/2 t of cayenne pepper. Also, to alleviate the blandness problem, add salt instead of more curry. With these additions I will make it again. This made for a good veggie meal. I added chick stock and habinaro peppers. This rice was bland, bland, bland. I'll not be making this one again.

REALLY needs is two extra ingredients: lemon juice (one lemon worked for me) and coconut milk (about 1 cup). I was really also disappointed with this recipe- it was really bland after even adding MORE curry powder to the already 4 t. I won't be making this again. I gave this 3 forks..

I added 1/4 cup sweetened shredded coconut along with the onion & garlic, then 1/4 cup golden raisins with the rice. Everyone loved it and it makes great leftovers to take to the office for lunch! I made this to go along with some nice yogurt marinaded boneless chicken.

The chicken was great but the rice was bland and nothing to write home about.