Japanese curry recipe

Japanese curry recipe

Photograph by Evan Sung

Japanese curry is like the nal whisper in an worldwide game of telephone. It began in India, moved to and morphed in England, and settled in my house nation, exactly where today curry outlets abound. Of program, after we adopted curry, we tweaked it endlessly to our tastes and a new dish was born. Every single prefecture and every single family members has its personal version— in Kumamoto, the meat of option is horse. In some households, leftovers are served not with rice but with slick, chubby udon noodles. But I nevertheless love the traditional blend of beef, potato, and carrot cooked in a saucy, somewhat sweet curry and ladled next to white rice. You can use whatever meat and greens you want, but for me, curry has two unbreakable rules: Very first, make positive that meat is good and fatty. 2nd, embrace the premade blocks of Japanese curry roux. Curry is not health food, but neither are the deep-fried pork cutlets known as tonkatsu, and I’m not organizing to give people up either, no matter what my wife says!

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