Curry was introduced to Japan during the Meiji era (1869–1913) by the British, at a time when India was under the administration of the British. The dish became popular and available for purchase in supermarkets and restaurants in the late 1960s. It has been adapted since its introduction to Japan, and is so widely consumed that it can be called a national dish. The Imperial Japanese Navy adopted curry from British Navy, and now the Japan Maritime Self-Defense Force’s Friday menu is curry rice.
In Japanese homes, curry sauce is most commonly made from instant curry roux, which is available in block and powder forms, and contains curry powder, flour, oils and various flavourings. you can read more about it here: wikipedia
I was really surprised when I first saw these curry blocks that to me looked like chocolate!!
(in Switzerland they don’t sell this kind of curry (^^;))
Since we were working on a farm at that time, we were really hungry in the evening and loved to eat this hearty curry. The family has 3 children so the amount of curry that was served was enormous but we managed to finish it almost every time… and if not, we ate it for breakfast…
– Instant curry roux in blocks
– Vegetable oil
Wash the short-grained rice under running water, then cook it. (we use a rice cooker)
Cut the vegetables in medium-sized pieces and stir-fry them with some vegetable oil in a lagre pot.
Add the amount of water as described on the package of the curry blocks (we use Kokumaro curry and for the whole package you need 1,2l) and let the vegetables boil on medium heat with a lid for about 20 minutes until almost done.
Take the pot off the heat, add the curry blocks and stir well!!
Put the pot back on small heat and let the vegetables soak for some time..
Take out the rice, put it on a plate and add your curry
PS: We bought a lot of these curry blocks when we were in Japan.. now that they’ve run out, we buy them at a japanese store. ..but they are also availabe on the internet!