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.
History
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. We are pairing it with the ancient grain Fonio pilafs which contain essential amino acids and has been considered a super grain with a distinct nutty flavor. Fonio and brown rice is a great alternative to white rice.
What you need
- Potatoes: Versatile and hearty tubers that add texture and substance to dishes, whether mashed, roasted, or boiled.
- Carrots: Sweet and crunchy root vegetables known for their vibrant orange color and rich in vitamins and antioxidants.
- S&B Curry Cubes: Convenient blocks of Japanese curry seasoning that add complex flavor and depth to dishes with minimal effort.
- Apple: Sweet and juicy fruit that adds a subtle sweetness and a hint of tartness to both sweet and savory recipes.
- Onions: A staple in many cuisines, onions provide savory depth and aromatic flavor to dishes when sautéed, caramelized, or used raw.
- Mushrooms: Earthy and versatile fungi that add umami richness and meaty texture to dishes, perfect for vegan and vegetarian cooking.
- Rice / Udon / Grain: Staple carbohydrates that serve as a base for the dish, providing sustenance and soaking up the flavorful curry sauce.
Steps
More detailed steps in recipe card.
- Sear Onion in a large pot with olive oil in high heat.
- Add Potatoes, Carrots & Mushrooms turn the heat down to medium heat. You may also add red bell pepper if you have some.
- Add liquid and Curry Cube or paste
- Cover and simmer till cooked
- Season to taste
- Mount with vegan butter and you can add a little lime juice for a little zest.
Variations
- Spicy Variation: For a spicy kick, add some red pepper flakes or chili paste to the curry sauce.
- Coconut Milk Twist: For a creamy texture and subtle sweetness, replace some of the water with coconut milk when making the curry sauce.
- Protein Boost: Add tofu, chickpeas, or your favorite plant-based protein to make the curry more filling and nutritious.
Substitutes:
- Curry Paste: If you don't have S&B Curry cubes, you can use your favorite curry paste or powder instead.
- Vegetables: Feel free to customize the vegetables based on your preferences or what you have on hand. Bell peppers, peas, and broccoli are great additions.
- Grain: While rice is traditional, you can use udon noodles, quinoa, or even cauliflower rice for a low-carb option.
FAQ:
- Can I make this curry ahead of time? Yes, this curry tastes even better the next day as the flavors have had time to develop.
- Is fonio grain gluten-free? Yes, fonio grain is naturally gluten-free, making it a great option for those with gluten sensitivities.
- Can I freeze this curry? Yes, you can freeze leftover curry in airtight containers for up to 3 months. Thaw and reheat before serving.
Other Vegan Japanese Curries I Love
Japanese Curry With Fonio
Ingredients
- - 1 cup fonio
- - 2 potatoes diced
- - 2 carrots sliced
- - 2 S&B curry cubes
- - 1 apple grated
- - 1 onion sliced
- - 1 cup mushrooms sliced
- - Cooked rice udon, or grain of your choice
Instructions
- Cook the fonio according to the package instructions.
- In a large pot, heat some oil and sauté the onions until translucent.
- Add the potatoes and carrots, and cook until slightly softened.
- Add water to cover the vegetables, bring to a boil, and simmer until the vegetables are tender.
- Add the S&B curry cubes and stir until dissolved.
- Add the grated apple and mushrooms, and simmer for a few more minutes.
- Serve the curry over cooked rice, udon, or grain.
- Enjoy your delicious Japanese curry with fonio!
- Feel free to adjust the ingredients and seasonings to suit your taste preferences. Let me know if you need any more information or help!
