Japanese Curry

Mild, savory, and with a hint of sweetness, Japanese curry — kare raisu — is one of the most popular dishes in Japan. It’s a fine example of yoshoku cooking, meaning Western dishes reinvented through traditional Japanese food principles. In this case, curry came to Japan from India via the British. 

Curry blocks were invented to make it easy for people to whip up an “instant” pot of curry. Commercially made curry blocks are shelf-stable boxes of curry roux full of questionable ingredients, such as stabilizers, chemical flavorings, and preservatives. Who needs that? We can make our own! They're a wonder to have on hand for a quick and delicious meal.  

In this class:

You’ll learn the 23 spices that go into Japanese curry powder. From that, you’ll make roux blocks in molds, then freeze a few to take home. Some you’ll use to make kare pan buns filled with a walnut and mushroom curry. Others you’ll use for a meal of chicken curry with rice.

On the menu: 

• Curry roux blocks (to cook with and to take home)
• Kare pan — baked buns filled with mushroom-walnut curry 
• Kare raisu —chicken and vegetable curry with rice

Materials

Class Policies

Instructors or Guides