Instant Pot Japanese Beef Curry Recipe – FOOD is Four Letter Word (2024)

FAQs

What is Japanese curry called? ›

Japanese curry (カレー, karē) is a dish that is hugely popular in Japan. It is readily available at various restaurants, and many households cook it at home too. As the curry is usually served with rice, you would hear the term "curry rice" (カレーライス, karē raisu) mentioned often.

The most popular way to serve it is spooned into a bowl with a generous mound of warm short-grain rice, making what the Japanese call kare raisu, "curry rice."

Beef chuck or shoulder: These cuts are commonly used in Japanese curry due to their balance of tenderness and robust flavor. They break down beautifully during cooking, infusing the curry with their rich taste.

It is hypothesized that curry became popular in Japan because the Imperial Japanese Navy, modeled after the British Navy, adopted it as a menu item for its ship's mess, or because it was on the menu of the Imperial Japanese Army's mess hall.

The most popular curry dish in Japan, katsu kare, consists of a deep-fried, breaded cutlet (katsu) served over rice with a thick, fragrant sauce. The cutlet is typically made with pork or chicken, and the sauce contains a variety of spices, including turmeric, cumin, and ginger.

Japanese curry is a thick curry with a stew-like consistency and commonly includes protein, sweet onions, carrots, and potatoes. The sauce is thickened by a roux (a mixture of fat and flour and an addition of curry spices).

Katsu curry (Japanese: カツカレー, romanized: katsukarē) is a Japanese dish consisting of a pork cutlet (tonkatsu) served with a portion of Japanese rice and curry. It is served on a large plate and is typically eaten using a spoon or fork.

The origin of "Vermont" in Vermont Curry dates back to a book entitled "Folk Medicine: A Vermont Doctor's Guide to Good Health." The book sparked a health fad that included drinking a mixture of apple cider vinegar and honey.

For each cup of liquid, you want to thicken, start with 1 tablespoon of cornstarch and mix equal amount of cold liquid and stir until smooth paste forms. Then, whisk the slurry into the hot, simmering liquid that you want to thicken. Bring to a boil and simmer until any starchy taste has been cooked away.

Wagyu - a Japanese beef cattle breed – derived from native Asian cattle. 'Wagyu' refers to all Japanese beef cattle, where 'Wa' means Japanese and 'gyu' means cow.

What are the three types of Japanese beef? ›

Japan's "top three" wagyu brands — specifically Matsusaka Ushi, Kobe Beef, and Ohmi Beef — all hail from the Kansai region of Japan. While their bloodlines all trace their origins to Tajima beef, a subspecies of Japanese Black cattle from Hyogo Prefecture, each of these wagyu brands boasts a unique flavor profile.

To say it in simpler words, Japanese curry is not a much healthy meal since it is not nutritionally balanced. Depending on the ingredients, it may contain more than 500 calories and more sodium than anyone should consume in a month.

The blackness of the curry comes from the many hours it takes to cook down each of the individual ingredient components until they take on that color — for the onions to get as dark and caramelized as Ono wants them to be, and for the flour roux and the spices to also develop that black hue.

What Do You Put in Japanese Curry? Typically, curry rice consists of onions, carrots, potatoes and beef. That's the classic combination and the most popular one used across Japan.

Japanese curry is a thick curry with a stew-like consistency and commonly includes protein, sweet onions, carrots, and potatoes. The sauce is thickened by a roux (a mixture of fat and flour and an addition of curry spices).

S&B Foods makes the most famous Japanese curry powder. Called Aka Kan (赤缶, literally “Red Tin”), it was first sold by S&B Foods in 1923, and since then, it holds more than 80% of the market share in Japan. S&B's curry powder is made of over 30 kinds of roasted, powdered, blended, and aged spices.

Korean curry has similar ingredients and methods of preparation as Japanese curry but is notably spicier (and tends to be a bit heavier on the garlic). Korean curries utilize a roux as their foundation like Japanese curries to get its thick consistency.

S&B Golden Curry is a boxed form of Japanese curry, a dish that's extremely popular in Japan and Korea. While curry sauce mixes can often be found in powder form, S&B Golden Curry Sauce Mix comes in a bar, similar to a chocolate bar, with squares meant to be broken apart.