Ways to savor this spicy sensation of Japanese curry

31/05/2019   1.025  4.17/5 trong 3 rates 
Ways to savor this spicy sensation of Japanese curry
Japanese curry includes the basic spices that make up Indian curry, such as cumin, turmeric, chili, ginger, etc. but tends to have a more fruity element, with the addition of apples as a popular ingredient to the mix for a sweeter taste and thicker texture.

 
In fact, Japanese curry has become quite different in form, taste and texture compared to its original roots from Indian curry, which is spicier and of a soup-like consistency. Japanese curry is usually to the sweet side, with less heat, and of a gravy-like texture in order for it to go well with Japanese rice, which is also of a more sticky and chewy texture. Popular curry dishes you will spot in Japan are curry rice, curry udon and curry buns.
  • Curry Rice

    Curry RiceCurry Rice

    Curry rice is a common dish served at school lunches or company canteens for a satisfying and filling meal. In Tokyo, pork curry is the mainstream version, while in Osaka or the Kansai region, beef curry is commonly served. It is usually eaten with pickled vegetables - the Japanese version of chutney - such as red pickled ginger, pickled shallots and a brown pickled radish called fukujinzuke. In some regions, Worcester sauce is poured over the curry, and in the Kansai region, it is not uncommon to add a raw or half-boiled to top off the dish.

  • Curry Udon

    Curry UdonCurry Udon

    While udon is usually served in a clear broth made from bonito and kelp stock, curry udon is still a popular dish at any udon shop. The curry here is often made using the same seafood stock as the base, giving the curry a slightly different flavor, with a heavier taste of soy sauce than the usual sweetness of Japanese curry. The curry broth is also less thick than the curry rice version. A popular specialty curry udon shop serves this dish with a large, crispy fried prawn as a topping.

  • Yaki curry

    Yaki curryYaki curry

    Yaki curry literally means baked curry, and it is soul food of Kyushu prefecture that is only available in the region. It is said to have started appearing on the menu starting in the 1950s after a chef tried reheating leftover curry in the oven and discovered this new dish. Nowadays, it is usually topped with cheese and an egg for extra taste and texture.

  • Soup Curry

    Soup CurrySoup Curry

    Soup curry, which originates from Sapporo in Hokkaido prefecture, is the closest to the original form of Indian curry in terms of its soupy consistency and taste. Unlike Indian curry where the ingredients are cooked in the curry for a long time until their shape dissolves, it is common for the vegetables to be cooked or grilled separately and then arranged nicely in the bowl, usually with a chicken leg, before the curry soup is poured in. Soup curry is served with a separate bowl of rice, which is dipped into it before being eaten.

  • Curry Pan

    Curry PanCurry Pan

    The curry pan, or curry bun, is a crunchy, crusted bun that is usually fried so that the bread has a texture like a doughnut - crispy outside and fluffy inside - with a curry filling. This is a popular snack for Japanese students and adults alike. Various prefectures or regions make their own version of the curry bun with unique fillings or ingredients that their area is famous for.

  • Katsu Curry Don

    Katsu Curry DonKatsu Curry Don

    Katsu curry don refers to katsudon with curry and is served in a bowl instead of a plate. It can be said to have more of an appealing visual impact than the plated version, as the curry covers the whole bowl of rice, and on top of that, the cutlet almost completely covers the whole bowl. As the main base of the dish is the katsu don, there is a layer of egg on top of the rice, followed by the katsu, which is then topped with the curry gravy.

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Nhu Dang

Nhu Dang


is member from: 22/08/2018, has 540 posts

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