The Making of Japanese Curry

It was only last year, when I was living in Osaka for two months, that I tried Japanese curry for the first time. I assumed as it was one of the school’s (where I worked) provided lunches that it wasn’t top class. But you know what? I loved it. I thought it was the tastiest thing I had eaten. Like normal curry but with more of a sweet gravy taste. I would have had it more when I was there but the summer weather prevented this.

A couple of weeks ago, I got Japanese curry from Tan Po Po and I remembered how amazing it was. So, I decided to make it myself.

James researched and discovered most Japanese places use Golden Curry mix – which looks and feels like a solid stock cube (and looks like chocolate blocks).

Here’s what we did (and you can do too!):

1. Chop a couple of carrots, some potatoes, two onions, zucchini and firm tofu.

2. Fry the onions and carrot for a bit.

3. Add the other vegetables, cover with water and boil for about 10 minutes.

4. Crumble a few blocks of the curry and mix in the pot.

5. Add the tofu and stir the curry until you get the desired thickness.

6. Serve with some brown basmati rice.

7. Be traditional and eat with a spoon!

I highly recommend you try eating and / or making some Japanese curry. It may not look appealing but oh how looks can be deceiving. 

Photos courtesy of the lovely James Walker.