Last week, we talked about curry and its rise to popularity in Japan. While it’s most commonly served over rice as karei raisu, there are plenty of other common (and not so common) ways to consume your curry. Today we’ll cover a few other options:
How do you improve on a dish that has so much going for it already? Add another delicious dish. While there is usually some meat in the curry, you can easily add more protein.
The number one option: tonkatsu is a pork cutlet that is breaded and fried (pictured right). The combination is called katsu kare and it is a powerful weapon against hunger and slim waistlines. If you’re not into pork, you can usually get a chicken version, called chikin katsu kare, equally tasty and potent, but some prefer a different kind of chicken…
Karaage kare raisu is what you get when you combine the savoriness of curry with the crunchiness of fried chicken. In case you aren’t familiar,karaage is chicken thighs coated or marinated with ginger, garlic, and soy sauce then fried until crispy. Served with curry and rice, it is a meal and a half!
What keeps curry from being the ideal snack food? Portability. Well, fear no more. If you have a curry craving, but no time to sit and eat, stop by the konbini(convenience store) and pick up some kare pan.
While it’s not really a sandwich, kare pan is about as close as you can get. A few ounces of gooey goodness are stuffed into dough and deep fried. The bread is slightly sweet and topped with crunchy panko for fuller flavor. You can eat it with a meal, as a snack or even dessert. Most importantly, this curry can be taken with you no matter what your schedule.
Sometimes, rice just won’t do. When you need a change, you can opt for your curry on top of noodles. Kare soba and kare udon use the respective noodles. Udon (pictured right) makes for a hearty base of thick, chewiness. Soba is a little more flavorful and a little less filling. Both can be found all across Japan, but some regions prefer one over the other. Sadly, to my knowledge, curry ramen is not yet a thing.
As you can imagine, these slurpable dishes make for adventurous eating. Best to eat when you don’t mind getting a little messy.
Japan’s affinity for curry knows very few bounds. Sapporo has a curry soup. Fukushima has curry yakisoba. There is evencurry flavored Ramune. Have I missed curry ramen? What other curry dishes have you discovered? How do you take your curry?