Japanese Dry Curry

It is no secret that I love curry. I grew up eating the Thai version, but have since branched out to just about every sort of curry there is. One of my favorite things about the dish is that you can make it with just about anything, adjusting the recipe as you go, depending on what's in the fridge. Curry is a great weeknight dinner, easy to improvise and quick to throw together. One of my favorites is, of course, the Japanese version, which is a sweet stew served over rice. I eat it a few times a month, but it is more of a production than a lot of the other curries I make. Well, imagine my delight when I was browsing Japanese Cooking 101 and found a Japanese curry I had never heard of.

Sauteing the vegetables and meat

Sauteing the vegetables and meat

Dry curry is a popular homemade dish in Japan, many families eating it once a week. It has the main curry quality I love so much, that is to say it's totally customizable. It's vocal features are that it is made with ground meat (either beef, pork, or both) and minced vegetables. Some other optional ingredients are tomatoes, raisins, and hard boiled eggs. Since this was my first time making this dish I followed the recipe faithfully, aside from the the raisins, because they are sad grapes. It was a wonderful start, but I can already tell I'm going to have some adjustments.

True to its name, this curry is more dry than others, but it isn't devoid of moisture. The recipe describes it as the consistency of chili con carne, which seems to be the case. The flavor (achieved with curry powder, Worcester, soy sauce, and a few others), is mildly spicy, and totally crave-able. Matched with Japanese rice and the hard boiled egg on top, my god, I think I have my new Monday night staple.

I was talking to a couple of people the other day and they told me that they don't like curry. I was like, "GASP! That's possible?", and then nearly fainted. Apparently it is possible, and if you're one of these curry haters, I encourage you to give this recipe a try. It is mild enough that you don't have to worry about being over powered, but it is still has plenty of flavor.

My question for you today is, do you like curry? If not, how come? If so, what is your favorite kind? Please leave your comments below!

P.S. I am now teaching Japanese coking classes. They're every Wednesday July-September. If you're interested, check out the Classes page.