Japanese curry is pretty simple to make. Just pick your favorite roux, add meat and vegetables and that’s it! But, much like other comfort foods from around the world, Japanese curry isn’t limited to just one recipe. Each person has their own individual way of making it, right down to the specific way they cut their veggies or how long to cook the curry for. And even if the same curry roux is used, the taste may vary from family to family, as people use their favorite secret ingredients to give their curry a unique taste.
We’ve seen some strange curry ingredients before, like matcha and sakura petals, but surely these are just trendy ingredients to attract foodies, right? Regular Japanese households don’t use such unorthodox ingredients… right?
A survey by Japanese lifestyle portal Kufura asked 437 Japanese women what secret ingredient they used in their curry, and the top ten results were posted.
Perhaps not so surprising, soy sauce was the fifth most popular response. Proponents said they liked how it shifted the flavor balance from spicy to rich, and also how it added a traditional Japanese taste to the dish.
Another pretty orthodox ingredient, garlic, comes in at number four. Because this is a ranking of “secret ingredients” though, respondents aren’t tossing in whole cloves and eating them like the large chunks of potato or carrot you find in Japanese curry. Instead, the trick is to grate the garlic before it goes into the pot, so that it melts into the roux.
Yes, a surprising number of respondents (36) said they added chocolate to their curry. Dark chocolate was favoured over milk, in order to give the flavor extra depth without making it sugary sweet.
Ketchup made an appearance in the top ten, but the second most popular secret ingredient was what’s simply called “sosu” in Japanese, a savory liquid seasoning most similar to Worcestershire sauce. Because the sauce itself is made up of a mixture of various spices, it can added to curry to enhance the flavor without overpowering the roux’s inherent taste.
Taking the top spot in the secret ingredients was instant coffee, for those who want a sweet caffeine hit with their meal. With Japanese curry already representing spicy, salty, and sweet notes pretty strongly, the addition of a bitter element really makes for a complete, maturely sophisticated eating experience for fans.
The top 10 most popular responses have a couple of unusual ingredients in there, but other less common but equally unusual answers included Calpis (“It gives the curry a refreshing taste,”) and leftover jam (“It’s eco-friendly,”). Equally, a number of respondents replied that they didn’t use any secret ingredient at all, preferring to enjoy the taste of the roux on its own.
Next time you make yourself some Japanese curry, why not try one of these ingredients for yourself? You might end up discovering your new favorite flavor. Just… whatever you do, don’t call it katsu curry unless there’s some actual breaded cutlets on the top.
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Whether you may be familiar with the differences between curries from various countries, such as Indian versus Japanese curry, and perhaps even know how to make them at home, there’s a special flavor enhancer that you may not have thought to add: honey.
I added this to the SPICECAPADES section because this is, hands down, our family favorite recipes. My kids love it, their friends love it and friends of their friends love it.
This is my adaptation of my father’s fabulous dish. Serve this with hot steamed rice, or rice and peas (recipe below), or Indian breads such as naan. A beet salad with yogurt would be a nice side dish, then a light granita for dessert.
Add the tomatoes and cook, stirring constantly. Use the back of a spatula to mash the tomatoes as you go. Continue until the tomatoes are completely mashed and soft, about 10 minutes.
Preheat the oven to 400 degrees. Place the chicken in a single layer in a roasting pan. Pour all remaining marinade over the chicken. Roast 20 to 30 minutes, or until the chicken is cooked and the juices run clear.
In a large bowl, mix together the yogurt, ginger, garlic, Indian tandoori masala, tomato puree, salt, lemon juice and butter. Add the chicken and mix well. Cover and refrigerate for at least an hour.
Perhaps not so surprising, soy sauce was the fifth most popular response. Proponents said they liked how it shifted the flavor balance from spicy to rich, and also how it added a traditional Japanese taste to the dish.
Taking the top spot in the secret ingredients was instant coffee, for those who want a sweet caffeine hit with their meal. With Japanese curry already representing spicy, salty, and sweet notes pretty strongly, the addition of a bitter element really makes for a complete, maturely sophisticated eating experience for fans.
Japanese curry is pretty simple to make. Just pick your favorite roux, add meat and vegetables and that’s it! But, much like other comfort foods from around the world, Japanese curry isn’t limited to just one recipe. Each person has their own individual way of making it, right down to the specific way they cut their veggies or how long to cook the curry for. And even if the same curry roux is used, the taste may vary from family to family, as people use their favorite secret ingredients to give their curry a unique taste.
We’ve seen some strange curry ingredients before, like matcha and sakura petals, but surely these are just trendy ingredients to attract foodies, right? Regular Japanese households don’t use such unorthodox ingredients… right?
Another pretty orthodox ingredient, garlic, comes in at number four. Because this is a ranking of “secret ingredients” though, respondents aren’t tossing in whole cloves and eating them like the large chunks of potato or carrot you find in Japanese curry. Instead, the trick is to grate the garlic before it goes into the pot, so that it melts into the roux.
Key secret Ingredients to create the authentic Curry taste
FAQ
What is the most important ingredient in curry?
What brings out the flavour of curry?
What is the key ingredient in many curries?
What are the ingredients in a curry?
Onions/Garlic/Ginger: These three ingredients form the basis of most curries, but some Indians actually skip the garlic. The longer you cook these ingredients the richer and darker the curry will be. Generous Spices: Curries need big spoonfuls of spices, added early to cook and soften.
Is curry bad for cholesterol?
It depends on what the curry is made of. Avoid meat, chicken or shrimp curries and prefer the ones made with vegetables and beans or lentils. Also, do not to add coconut milk as it contains fat, and prefer vegetable both and spices for the sauce.
What spices are used in a curry?
Curries always start with the spices, which usually come in the form of a curry powder or paste. Whether you purchase a readymade paste or create your own, most will include cumin seeds, coriander seeds, fenugreek, ginger, garlic and cardamom – to name a few!
What makes a good curry?
Spices such as chilli and ginger are packed with health benefits such as antioxidants which help fight viruses and can help boost circulation. A good curry doesn’t have to take hours but it’s important to allow ingredients such as onions to cook properly, to get the most flavour out of them. Plus, save powered spices like Garam Masala until last.