When eating Japanese Curry, when the rice is placed separately beside the curry, does one take alternate bits of each?
Or is the rice mixed in at the time of serving?
Ditto the question, re: Indian curry.
Thanks!
I’ve always had it served with the rice on one side, curry sauce on the other. Eaten however you wish. I usually take a scoop of rice and “drag” it through the sauce.
I’ve only eaten Indian buffet-style.
mmmmmm curry
Ah, the divide!
At my house my hubby insists, no matter how hot, that curry be poured, with generous gravy, over his mound of rice! (And I always hesitate, then check if he’s sure!)
However, I prefer mine in a side dish. So I can entirely control the curry to rice ratio. All important!
Ditch the rice, and scoop the curry up with chunks torn off a huge Naan bread.
I keep the two separate and add the meat and sauce to the rice as I go along. That goes for both Thai and Indian curries. And now I’ve got a fever and the only cure is curry.
I mix them together.
Mmm… Thai Red Curry.
And now I want to go to the local Thai restaurant and gaze once more into the Ark of the Covenant.
I always mix them together before eating, and while I’m sure that there are other ways, nobody has ever told me that I’m wrong.
And this is the first I’ve ever heard of “Japanese curry”.
It’s a saucy curry made with a roux, broth, and curry powder. It’s fairly distinct from Indian curries, but reminiscent f curry you might find at Chinese takeaways. Delicious on noodles, too.
I always keep some Vermont Curry around for a comforting, no fuss meal every now and then. And I usually just dump the curry over the rice.
I’m on a low-carb diet, so the rice gets left alone while I enjoy my curry.
Yes, “karē raisu” (curry and rice) is very popular in Japan, as is “karē pan” (curry bread). See the Wikipedia article.
not to mention katsu karē, or karē udon- which I had the misfortune to order the first time I went to Japan. trying to eat curry udon without knowing how to eat udon while wearing a white shirt provides entertainment for all.
one thing to consider is that the Japanese curry (karē) should help put paid to the notion that a culture’s cuisine is somehow untouchably pure. Britain brought curries to Japan in the 18th-19th centuries.
missed the edit window:
when I worked for Sony, folks visiting the Novi office from Japan would almost always go to a nearby Japanese noodle shop. It’s a small place, but they have about a dozen good udon and (when I was at Sony) our guests would almost always get their curry rice. I alternated between that and their kitayama (a cold soba soup.)