One of my fellow blogger asked me to post a recipe about Japanese curry. Well, I can’t just refer her to buy some supermarket block curry which comes in so many variations. Instead, I will introduce three major variation of curry that I observed is enjoyed by families here. I think it will be interesting to show how the restaurant serves it then I will break down the recipe.
So, first comes Kiechan’s Cafe and Bar, one of my favorite food stall at Izumi Park Town Tapio. Basically, they serve menu based on beef tongue. My family like their black gravy curry base that they use for their dishes. I wrote a clone version of the curry on my last post about Japanese Roux curry.
The Gyutan curry rice is accompanied with black gravy based curry with a piece of gyu tan some pickled garlic and ginger.
Here I also like to order their Authentic Morioka Cold Noodles. In Indonesia the taste resembles the famous “Asinan Bogor” but in the asinan, the contents are all vegetables with rice crackers on top of it.
So the first type of Japanase curry is like beef demi glace without the brown sugar with garam masala and some other spice to go with.