Karē
Karē (カレ) is a Japanese curry and is one of the most popular dishes in Japan.
Curry was introduced to Japan during the Meiji era (1868-1912) by the British, at the time when the Indian subcontinent was under the colonial rule of the British Raj. The recipes for curry in Japan were not that of Indian curries, but based on British curry powder, and were thought of as being of Western origin.
INGREDIENTS
- Meat - 500g
- Potato - 500g
- Onion - 500g
- Carrot - 3 medium
- Ginger - 1 piece
- Garlic - 2 cloves
- Tomato - 2 medium
- Apple - 1 medium stripped
- bay leaves - 2 leaves
- Kare (curry powder) - 3 to 4 tablespoons
- Margarine - 50g or so
- Wheat flour - 5 to 6 tablespoons
- Meat bouillon
(concentrate) - 1 tablet
- Good Curry - 1 tablet
- Celery -1 stalk
- Grated walnut - 1/2 grated
- Salt and black pepper to taste
- Boiling water - 1 liter or so
DIRECTIONS
- Cut the meat into thin slices, season with salt and black pepper (pass in the flour)
- Onions, potatoes and carrots, cut into cubes.
- Garlic, ginger, apple (peeled), parsley, and celery, minced.
- Tomatoes, boil quickly to remove the skins and seeds. Cut into cubes.
- In a frying pan, toast the flour in the margarine until dark. Add 1 tablespoon of curry and reserve.
- Sauté the garlic and onions until golden.
- Add the rest of item 3, tomatoes, potatoes, carrots and bay leaf. Add water to cover the vegetables.
- Sprinkle curry powder on seasoned meat. Fry and add to item 7.
- Season with salt and pepper, add the curry tablet, broth, curry powder, nutmeg and the preparation of item 5, dissolved in the broth of the cooking of vegetables (can use hot water).
- To finish, add 1 spoon of shoyu.
**Serve with Shiro Gohan
