Japanese curry
Japanese curry (カレー, karē) is commonly served in three main forms: curry over rice (カレーライス, karē raisu), curry udon (curry over thick noodles), and curry bread (カレーパン, karē pan) (a curry-filled pastry). It is one of the most popular dishes in Japan. The very common "curry rice" is most often referred to simply as "curry" (カレー, karē).
A plate of Japanese-style curry with rice | |
| Type | Curry |
|---|---|
| Place of origin | Japan |
| Serving temperature | Hot |
| Main ingredients | Vegetables (onions, carrots, potatoes), meat (beef, pork, chicken) |
| Variations | Karē raisu, karē udon, karē-pan |
Along with the sauce, a wide variety of vegetables and meats are used to make Japanese curry. The basic vegetables are onions, carrots, and potatoes. Beef, pork, and chicken are the most popular meat choices. Katsu curry is a breaded deep-fried cutlet (tonkatsu; usually pork or chicken) with Japanese curry sauce.
In the UK, katsu curry is sometimes applied to any type of Japanese curry.
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