How to cook a Japanese Curry

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How to cook a typical Japanese curry rice. Curry (カレー kare) is one of the most popular dishes in Japan. It is commonly served in three main forms: curry rice ( カレーライス kare raisu), kare udon (thick noodles) and kare-pan (bread). Curry rice is most commonly referred to simply as 'curry' ( カレー kare).
A wide variety of vegetables and meats are used to make Japanese curry. The basic vegetables are onions, carrots, and potatoes. For the meat, beef, pork, chicken and sometimes duck are the most popular, in order of decreasing popularity. Katsu-kare is a breaded deep-fried pork cutlet with curry sauce.
Curry was introduced to Japan during the Meiji era (1869 - 1913), at a time when India was under the administration of the British. The dish became popular and available for purchase in supermarkets and restaurants in the late 1960s. It has been adapted since its introduction to Japan, and is so widely consumed that it can be called a national dish.



For 5 dishes:
Curry Paste
Pork 200g
Potato 5
Carrot 1
Onion 2
Water 800ml