I have already introduced Japanese curry rice here.
I could repeat saying that CURRY RICE is one of our national foods, and many of us love it.
My husband is not an exception.
As I showed how to prepare before, it is very easy and simple to make CURRY RICE.
I believe many mothers rely on this magical food which every body loves when they can’t come up with any dinner ideas.
One day when I browsed magazines, I happened to find Japanese curry rice recipe.
To be honest, I have never made CURRY RICE from scratch since we have so many varieties of good curry roux.
The recipe was from a restaurant in San Fransisco, Izakaya Rintaro, and the restaurant was selected as one of the best new restaurants this year.
When I find any JAPANESE LIKE recipes, I don’t buy it, but I though I could trust this recipe.
I read the recipe, and I decided to try it.
Here is the recipe from Rintaro.
Looks so delicious, don’t you think?
Even though we have many brands’ curry roux, I believe this one is more Japanese, that’s why I wanted to make it.
What makes this curry recipe very Japanese then?
In Japan, some soba noodle restaurants serve curry rice, and their curry rice is very Japanese because in the most cases, they use DASHI ( fish stock ).
Then is this recipe using dashi?
This recipe doesn’t require dashi, but they use very Japanese ingredients such as mirin, soy sauce, kuro sato ( picture above), and it is obvious they are the key.
Also they use a specific curry powder from S&B.
I usually stock MY CURRY POWDER, but to make this curry very Japanese, I followed the recipe, and used this S&B curry powder.
S&B is a Japanese spice company, and this red tin curry powder was made in 1923!!
The left is my powder and the right is from S&B.
When I smelled, even though they both are curry powders, they are distinctively different!
I love unique spices, so mine has more cloves, cardamom, coriander seeds, fennel.
The powder from S&B is milder.
Their basic ingredients are turmeric, cumin, black pepper, orange peel, fenugreek,and coriander.
About this recipe, I would like to mention one more thing.
They use potato starch to thicken the soup.
I thought I had to make roux with white flour at first like making gumbo.
Instead I made flour and potato starch mixture paste and put that at the end.
This method is very easy and very Japanese.
The curry gets lighter texture.
Then let’s eat!
Sorry, I forgot to tell you one more important thing!
Rintaro put RAITA with this curry as relish. I also made it and loved it, but that is not Japanese style.
What is Japanese style?
RAKKYO and FUKUZINZUKE!
Rakkyo is small onion pickles, and it is sweet rather than sour.
Somehow we always have this rakkyo with curry rice.
Fukuzinzuke is also one of the Japanese pickles, and commonly used as a relish for curry rice.
t has daikon radish, cucumber, and lotus root and it also has sweet flavor rather than sour.
I think we only have fukuzinzuke when we have curry rice.
OK, so much for the information.
Then let’s eat!
HOW WAS IT?
Of course, my husband enjoyed this very Japanese curry rice.
This is sweeter than the one using store-bought roux.
Next time I could add more spices in here. Maybe shichimi?
If you are interested in making very Japanese curry rice from scratch, try that recipe!
I used extra lean meat for our health, but of course some fat makes this curry more delicious.