Karī, or Japanese curry, is a staple in the daily diet of the Japanese. It differs from its Indian cousin with a thicker texture and a milder, slightly sweet flavor.

Curry was introduced to Japan during the Meiji era (1869 - 1913), a period when India was under the administration of the English East India Company. It was through trade organized by the English that curry gradually spread to Japan, where the Japanese consider it a Western dish rather than an Asian one.

In Japan, although there is a wide variety of vegetables and meats that can be used in curry, the most popular version is made with carrots, onions, and potatoes.

The meat used can vary between beef, pork, or chicken depending on the preferences of the residents of each city. For example, in Tokyo, it is more common to find this dish made with pork, while in Osaka, beef is typically used.

To be different, I used chicken because that's what I had in the fridge.

It is usually served with short-grain round rice (japonica variety), udon noodles, or bread.

I hope you try this delicious Japanese recipe and, of course, share your results and versions with me. I would love to hear all your opinions on it 🤗