Having friends over? Want to cook something impressive looking but in reality is so easy to prepare? I’ll share a secret—if you can get past the intimidating Japanese Kanji on the box, Japanese-style curry is darned easy to cook!
Curry is another foreign dish that has been adopted and reinvented by the Japanese. Originally from India, Japanese Curry, Kari, as it’s more commonly referred to, is thicker, milder and slightly sweeter than the original Indian variant. Served with a side of rice, Kari Raisu is satisfying and very filling—it’s heartwarming food that hits the mark perfectly.
Cooking curry is very easy. Unlike other kinds of curry that you cook from a mix of curry spices called garam masala, Japanese curry is made from a instant Curry Roux. I’m sure it can be made from scratch, but honestly, I haven’t found any recipes. Truth is, one of the reasons why kari is so popular in Japan is because it’s so easy to make! Which is what I’ll be illustrating in the next few steps.
Our story begins with a box of Curry Roux. One of the more popular brands, and the one I like using, is S & B Golden Curry. I choose #5, the spiciest, but as mentioned, Japanese Curry is not as spicy as the Indian version so the spiciest is not really spicy.
Add four to six cups of water, making sure that everything’s covered. Bring to boil then simmer until pork is tender. It’s highly likely that a foamy scum will gather on top. When this happens, skim it off.
Add your packet of curry roux. The 240 gram box (shown above) has two packs inside. You only need one for this recipe. Personally, I scoop small amounts with a teaspoon before adding so it melts easier. Stir the whole thing until the curry roux has melted and blended well. Continue simmering until thick.
Reader 60strat suggests:
When I am ready to add the curry paste, I ladle out the soup water to a medium sauce pan, and add small chunks of the paste while stirring. I don’t lose chunks of curry in the meat and veggies that way and get a real smooth sauce. When I pour this sauce back into the large pot, it will displace more water soup to the side of the pot. I ladle that water back into the sauce pan to mix/rinse all of that wonderful curry back into the main pot. I don’t want to lose a drop!
Serve with rice. There, that wasn’t so hard, was it? And the best part is, your friends don’t have to know. And I promise not to tell, if you don’t.