For ➍250 g ground pork or beef
2.5 cm ginger root, minced
1 clove garlic, minced
1 medium onion, finely chopped
1 carrot, finely chopped
2 small green bell pepper, seeds removed and finely chopped
1 tbs vegetable oil
1 tbs butter
1-2 tbs curry powder
3 tbs ketchup
1 ts Worcester sauce
30 l chicken broth
700 g steamed sushi rice
Heat oil in a large skillet. Fry ginger, garlic, and onion until transparent on medium heat.
Add meat and fry until color changes.
Add carrot and green bell pepper in the skillet.
Sprinkle curry powder over the ingredients and stir-fry until well mixed.
Pour chicken broth in the skillet and add ketchup and Wrocester sauce.
Simmer on low heat until the liquid is almost gone. Add butter and stir well.
Adjust the flavor with salt and pepper.
Serve dry curry over steamed rice.
Add meat and fry until color changes.
Add carrot and green bell pepper in the skillet.
Sprinkle curry powder over the ingredients and stir-fry until well mixed.
Pour chicken broth in the skillet and add ketchup and Wrocester sauce.
Simmer on low heat until the liquid is almost gone. Add butter and stir well.
Adjust the flavor with salt and pepper.
Serve dry curry over steamed rice.
This curry contains less liquid than basic Japanese curry and is called dry curry in Japan. It's similar to Keema curry. Dry curry is often served on steamed rice.
Curry (karē) is one of the most popular dishes in Japan. It is commonly served in three main forms: curry rice (karē raisu), karē udon (thick noodles) and karē-pan (bread). Curry rice is most commonly referred to simply as 'curry' (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, chicken and sometimes duck are the most popular, in order of decreasing popularity. Katsu-karē is a breaded deep-fried pork cutlet with curry sauce.
Curry was introduced to Japan during the Meiji era (1869–1913) by the British, at a time when India was under the administration of the British. The dish became popular and available for purchase in supermarkets and restaurants in the late 1960s. It has been adapted since its introduction to Japan, and is so widely consumed that it can be called a national dish.
It was originally considered to be Western cuisine. This Western-style curry currently co-exists alongside Indian-style curry, which has become popular since the increase in Indian restaurants in the 1990s. A third style that combines these two, original curry (orijinaru karē?), is also available. Western-style curry draws its influence from stews mixed with curry powder, which were popular amongst the British Navy.
In the Kansai region, beef curry is most common, while in the Kantō region pork curry is most popular. This contrasts with South Asian curries where, due to the strong influence of Hinduism and Islam, vegetarian, chicken and lamb curries are most common.
