Yoshoku means western meal and one of the most known Japanized dish is Curry Rice or Kare Raisu. Commonly paired with rice or udon it was once an exclusive dish that could only be eaten in expensive restaurants specializing in Western cuisine.
Curry was brought to Japan by Anglo-Indian officers of the Royal Navy in 1860 when Japan was forced out of Sakoku (isolation), by 1870 curry has become a staple in Japan. In 1873, there was a dish called Kare raisu (curry rice) on the menu of the Imperial Japanese Army Military Academy. Eventually, Curry will be a dish in Japanese Navy, Military, cafeterias and households. By the year 2000s it will have surpassed sushi and tempura in consumption and popularity.
What makes it defferent?
Japanese curry is thicker in texture, leans towards sweet and savory rather than spicy. Commonly sweetened by honey (but we wont use honey cause we vegan) or apples. It is kid friendly and very easy to love. I think Japanese Curry is my fave of all.
What you need
- S&B Curry cubes
- Rice / Udon / Grain
More detailed steps in recipe card.
- Sear Onion
- Add Potatoes, Carrots & Mushrooms
- Add liquid and Curry Cube or paste
- Cover and simmer till cooked
- Season to taste
- Mount with vegan butter
Japanese Curry & Fonio
Japanese curry is not as spicy as their Indian and Thai counterparts. Apples are used as sweetener. Couldn’t find the famous roux cubes by S&b so I went for the mildest curry paste I could find. Blooming the spices is my favorite part of the process, sautéing the paste together with the aromatics really awakens the senses welcoming the merge of other produce and gravy.
Yolele was generous enough to send some of their epic fonio. Fonio is an African grain that is just a notch healthier than quinoa. It is as fluffy and even tastier than Cous Cous. Check Yolele out at https://www.Yolele.com
Sauté sliced onions and ginger. After a couple of minutes add in paste. Make sure to use ample amount of fat, vegan butter, olive oil or both. We used both in this recipe. Keep stirring till fragrant
Roux is a combination of fat and flour, stir in your flour, create that paste and achieve a light brown color.
As you incorporate liquid, you are now in the process of creating the gravy, stir it in gently and slowly. Room temp or cold liquid is better to avoid lumpy gravy.
Add produce to the pot
Throw in the pot, mushrooms, grated apples, potatoes and carrots. Season as you go. Adjust seasoning, salt, mushroom powder, maple if you want it extra sweet. Cover and turn down the heat to low to simmer.
2 tablespoons of oil to a pack of Yolele Fonio, 1 and 1/3 hot water put lid on, boil and turn the heat off. Let it rest for a couple of minutes. Then fluff with a fork.
Assemble and present
Season your curry to perfection, maybe mount some butter, make sure it’s vegan. Lay on top of a bowl of fluffy fonio and Enjoy.
Mindful insight of the day:
“Just because you made a good plan, doesn’t mean that’s what’s gonna happen.” Taylor Swift