It’s like magic.
—the dish didn't really become popular in Japan until British seamen introduced it to the Japanese navy. Realizing it was a great dish to serve for a huge crew, the seamen started making giant pots of it to feed their hungry sailors. The sailors then brought their love of the dish home, and it has since become a Japanese staple of cafeterias and weeknight cooking.
Unlike the spicy Thai or Indian curries the word curry might call to mind, Japanese curry is made with a thickened broth that's more like a gravy. It's less spicy and more sweet, and it's served with a variety of familiar Japanese ingredients. Many cities and regions have their own favorite curries; in Hiroshima, you'll see it made with oysters, in Kumamoto, it's made with horse meat, and in Hakkaido the specialty is squid ink curry.
But the thing that makes the dish a weeknight superstar? The curry roux, a packaged flavor block that's basically like a bouillon cube on crack. Depending on the variety, curry roux can contain more than 50 ingredients—everything from cheese to banana paste to cocoa powder—to give it a combo of sweetness, spice, and rich earthiness, along with thickening ingredients and stabilizers to keep it shelf-stable .
Once you've picked a curry roux, the sky's the limit on how you make the curry. You can cook it with whatever vegetables or meat you have on hand, but the basic method is the same: sear the meat , then add the liquid and vegetables, and boil until cooked through. Stir in the curry roux, cook a few more minutes, and you're done! In Japan, it's popular to start the dish by making caramelized onions. Serve the curry with udon noddles and you have a whole new dish: curry udon.
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