i loveee curry. indonesian curry, indian curry, japanese curry, you name it, i love them all. this japanese curry, also known as kare, is imo the most different from all other curry, it's thicker, sweeter, and not that much spice as you can taste in the indian or indonesian curry. you can eat it not only with rice, in japan there are kare udon & kare pan, the curry bread! ("pan" means bread in japanese) i also lovee this kare pan, it's a little bit different with the kare that you eat with rice, it's more spiced with the curry powder & thicker, but of course it's as delicious (if not better) as the usual kare =)
when i was in japan i ate lots of different kare pan from different bakeries, from the so-so ones to the real tasty ones. all depends on how good is the filling! so make sure to get your filling right :))
so, the most important thing that you'll need is a good curry roux. so use your favorite brand, my favorite are the java curry (for spicy kare) & vermont (for mild one). if you're not sure what brand to use, check out this site. but this time i couldn't find those in my local supermarket so i used the golden curry brand instead.
the taste? honestly, it was a bit dissapointing, still good, but not as good as other curry roux brand that i've used :(
but i think i've used it before, like 2 years ago, and it wasnt that bad.. decreased quality maybe? i don't know.. ^^
the color is clearly different from the picture on the package
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| 写真はイメージです T___T |
so, in the end i used cocoa powder to make it darker. i've used this trick everytime, and works everytime :) don't worry, it won't taste like chocolate ^^
i adjust the taste with pepper, red chili powder, curry powder & honey, because the original taste is just bland, not as spiced as other curry roux. but still, after adding all that, it's not as tasty as i usually make -.-"
making the curry filling for the kare pan is much trickier. coz, after frying, all the spices we've put into the filling will lose at least half of it's taste -.-" so make sure to put much much more spice to this filling.
this time i'm also gonna make the kare, not just the kare filling, so after those hours of making it i can eat both kare-rice and kare pan :3 yes, you can make lots of it & store in the fridge for days, probably even a week!
and actually every person has his/her own version of kare, some prefer bigger chunks of the veggies, some prefer lots & lots of onions, some add milk, apple, honey, even dark chocolate bar. and also different cooking method! so don't be afraid to experiment with the taste of your kare =))
this is just my version of the japanese curry, you can add more/less ingredients & adjust to your taste ;)
Curry & Curry Filling (kare for 5-6 servings & kare filling for 12 kare pan)
Ingredients:
3-4 onions
1-2 potatoes
1-2 carrots
curry roux for 6-12 serving, break into pieces (depends on the brand of curry roux you use, the amount of meat & veggies. I used almost 1 large package for 12 servings)
salt, white pepper, cayenne pepper/paprika powder to taste
1-2 tbsp curry powder
2 tbsp butter (optional)
3 tbsp cocoa powder, dissolve in a little bit of water (optional)
1-2 tbsp honey/sugar (optional)
vegetable oil for stir-frying
water 1000-1500ml
How to make it:
1. Cut the carrots & potatoes into 1-1.5 inch chunks, cut the onions thinly. Cut the meat into bite size pieces ,season with a bit salt & pepper.
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| put the potatoes in a bowl of water to get rid of the starch on the surface of the potatoes |
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2. Heat 1 tbsp of vegetable oil & 2 tbsp of butter, cook the onions until soft & almost transparent, set them aside.
3. In the same pot, heat 1 tbsp of vegetable oil, cook the meat until golden brown, add water, bring to a boil, then simmer on low heat until almost tender (for about 1-1 & half hour).
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| i used 300 g of meat & some ribs, if you use ribs, cook the ribs first until golden brown, then add the meat. |
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| you can use pressure cooker to cook the meat faster |
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| don't add too much water, add enough just to cover all the ingredients |
4. Turn of the heat, add in the curry roux, stir until dissolved. Add cocoa powder just to adjust the color of the curry to a nice brown color.
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| don' t worry, it wont taste like chocolate ^^ |
5. Simmer for 15 min, stirring constantly. Add pepper, cayenne pepper/paprika powder, honey/sugar to taste.
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| yes, i like my curry spicy |
The Curry Filling...
6. Set aside 3/4 of the curry, leaving only 1/4 in the pot to make the curry filling. Cook on medium-low heat, stirring constantly to evaporate the water & make it thicker.
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| i used 1/2 of the curry, it's turn out to be enough for 24 kare pan |
7. Add in the curry powder that has been fried in a little bit of oil until the aroma comes out (Just take 30 sec - 1 min, don't burn the curry powder). Adjust the taste again with pepper & cayenne pepper.
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| bubuk karinya dimasak dgn sedikit minyak, biar aromanya lebih keluar |
8. Cool the filling, keep in the fridge until you ready to make the curry bread.
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