Japanese curry

Japanese curry is a perfect example of a dish that doesn't originates in Japan, but which is so adapted to Japanese taste that it now be called a true Japanese meal.
A quick history lesson on Japanese curry teaches us that it was introduced into Japan late 19th century by the British, who of course were introduced to this meal by the Indians (India was a British colony at that time). After WOII the dish became very popular in Japan, and can now by ordered at one of the many Japanese curry restaurants and made a home through instant curry packages available at every supermarket. The taste of Japanese curry is now completely different from the Indian variant; it's sweeter, milder and the sauce is normally thicker.

Using widely available instant packages preparing Japanese curry becomes very, very easy to make; and all the different brands and variations ensure that everyone can buy the curry to best fit their own taste and preferred level of spiciness.

Instant packages will be in the form of either curry roux or curry powder. And you can choose which to use depending on your own preference. Normally we prefer to use curry roux, because you don't have to worry about measurements.

Curry powder

Curry blocks

Curry is normally served with white rice and a traditional curry has the following ingredients (2 persons):

• 200gr beef (small pieces)
• half onion
• 1 carrot
• 2 (small/medium sizes) peeled potatoes

1) Cut the vegetables and potatoes, and stir-fry the beef and onion in a fry-pan. (until beef has turned brown)

2) Add the carrot and potatoes and add water (check your instant curry package to see how much you will need, normally around 200-250ml) and let it simmer.

3) Then, add the instant curry (either curry roux or curry powder)

4) Let is simmer for about 5 - 10 minutes and serve with white rice

However, you can make curry with any ingredients you want! That makes it one of my favourite recipes to use up any left-overs in the refrigerator! We will share some of our favorite recipes later.

 

Gyudon

Gyudon is a very popular dish in Japan. You can get a standard bowl  for about 380 yen at one of the big chains in almost every street in Japan. Since these restaurants are often open 24 hours, it is a dish not only popular for people seeking a fast an cheap meal, but also a popular midnight snack for those coming back from late work or drinking.

Gyu means 'cow', and 'don' means (rice) bowl, so it's a recipe for rice topped with (simmered) beef, served with a mildly sweet sauce and unions, and often topped with pickled ginger. Although the Gyudon shops will mostly be considered selling 'fastfood', it is actually a quite healthy meal. But, of course we do not always want to eat out when we feel like eating gyudon, so we searched for ways to prepare it ourselves. Very easy, and tastes just as good (or even better!) than the Gyudon served in the numerous gyudon-shops. And much cheaper too :).

Ingredients (2p):

• Rice for 2 persons
• around 250 gram thinly sliced beef
• 1 onion
• 200 ml water mixed with 1 tbsp dashi powder
• 2 tbsp soy sauce
• 2 tbsp mirin
• optional for topping: ginger and sesame seeds.
  Usually benishoga (pickled red ginger) is used, however, we prefer to use fresh grated ginger as topping.

First, cut the onion in wedges and cut the beef in thinly, slim slices. And cook the rice as usual.


Then, is a small fry-pan, mix the dashi-stock (200 ml water mixed with dashi powder) with the soy sauce and the mirin, while bringing it to simmer. Add the onion pieces and let them simmer for a couple of minutes. Lastly add also the beef, mix together with the onions and let the total simmer for a couple minutes until the beef has gained it's light-brown colour.

Simmering the onion wedges

Mixing in the beef

Divide the rice into two bowls, and add the beef-onion and sauce on top. Now for topping, grate fresh ginger (feel free to just use the more traditional pickled red benishoga) and add on top and spread some sesame seeds.

Home-made Gyudon

You have made your own bowl of gyudon, no need to visit the Gyudon restaurants anymore. Enjoy!

'How to' video: