Japanese curry is, for me, a memory. It brings me back home, sitting at the dining table with the overwhelming smell of curry in the house - the sweet yet savory smell of it is what you experience once you open up the Glicko package of curry blocks.
Today, we tried the Glico packaged curry. To go along with the curry are roasted potatoes, carrots, onions, and apples. Yes, you read that right. Fruits are used in Japanese curries to naturally sweeten the dish and, in most cases, apple is the most used fruit. To go with the curry, I decided to go with two very popular accompaniments- deep fried pork cutlets and udon noodles.
The price of the Glico curry is a bit expensive, mostly because of the portion you get from its 110g package for $2.59. This is really pushing it. The Curry block itself can be bought from the Asian market next to the Subway on Princess Street in Kingston.
First off, the mise en place - the French culinary phrase meaning "putting in place", a.k.a. preparing your ingredients.
-the carrots peeled and an onion, halved and quartered.
-for the carrots, cut into an inch and a half thick slices.
-for the potatoes, peel and cut into an inch and a half blocks.
The carrots and the onion go into the pot with oil and are brought to a simmer. At the same time, the potatoes should be boiled in a separate pot until tender.
Drain the potatoes once tender and place into the oven at 400F for 1-2 hour, or until golden (slight char is fine, don't worry!).
Sauté the onion and carrot for about 15- 20 mins and then add vegetable stock or chicken stock, and about half the bouillons of curry paste. Allow this to boil then turn down the heat to simmer. Add the potatoes at the last 30 mins of simmering to really keep the roasted texture of the potatoes.
For the pork cutlets, it is just an easy flour, egg wash and bread crumbs (preferably panko) batter.
Tonkatsu, a breaded and fried pork cutlet, is a popular dish in Japan that even has specialized restaurants dedicated to its preparation. They are essentially deep fried cutlet restaurants.
Do not forget the apple! Sadly, I do not own a bigger grater and so I had to use the one on my peeler. Just grate one apple and toss it into the curry stew.
To plate the dish, simply boil the udon, according to the package's instructions, and drain into a bowl. This takes less than 5 mins in boiling water. Next, cut the cutlets into 1 inch slices, place on top of the udon and generously slather with the curry. Enjoy! You know you want to!
Now for a bit of history about curry in Japan. Curry migrated to Japan in 1868 when ports were open to foreigners. English merchants brought their pre-made curry powders with them and news quickly spread about this new dish. During this time, Japan had a large interest in everything Western and of the occidental. Because of this, curry was quickly adapted to the Japanese taste. Curry, known for its nutritious and hearty qualities, became part of a movement to improve Japanese physique. The Emperor Meiji and the military called for the inclusion of more Western ingredients, such as potatoes, onions, tomatoes, eggs, and meat into their cuisine - all of which could be easily incorporated into a curry. This is why our Japanese curry above has onion and potato. The military even used curry in their recruitment posters as a way to persuade young men to join. There was a glamourous and Western aura which still surrounded the dish, making it very attractive and fashionable. Eating curry became a statement for Japan's progressiveness and openness towards the West. The curry which was first brought to Japan was an Anglo-Indian curry. The more traditional Indian curry would not be introduced to Japan for several more decades.
The pre-made curry blocks, like the ones pictured above, were introduced following World War II. They allowed the everyday person to make curry at home, in one of three strengths - mild, medium, or hot. This once luxurious dish in Japan was soon able to trickle down to the middle and working classes, becoming an accessible comfort food across Japan which is still cherished today.