Japanese Curry Recipe Philippines

Behind most of your favorite dishes is a unique story. After all, the food we end up eating now did not always taste as good as it does now. And one that piques the most curiosity in terms of its history, is the Japanese Curry Recipe (Battleship Version). The name, itself, makes it stand out, and makes most diners not familiar with it ask where it came from. I’ve got the answer to that, as well as some steps on how to make it for yourself! Just keep reading to learn about this flavorful dish!

You might have guessed that the name of our recipe indicates where it came from. And that guess is right because this was born from a need to give soldiers, as well as sailors the nutrition they need. In order to prevent vitamin deficiency, the Japanese navy began to adopt a British kind of curry with the likes of meat, vegetables, and a curry sauce. This would help them get enough thiamine.

And even when World War II had ended, the craving for this dish continued among former military members. Curry ended up being served in various restaurants to satisfy the craving. Because of its popularity, each naval ship was even known to have their own unique curry recipe. What we will be cooking up today is one of those variations! For this, we will use some thinly sliced beef instead of pork for something tender and flavorful.

Homemade Japanese Curry Recipe

Before we head to that though, you may want to look at more curry options that have become famous in different parts of the world.

This has become a staple in both Korean and Japanese cuisine for a reason. Chicken Katsu Curry provides a beautiful contrast in the crispy chicken mixed with some velvety, thick curry sauce. It is also a great and delicious way of integrating a few vegetables into your meal, such as potatoes and carrots.

Of course, Filipino cooks do not fall behind when it comes to utilizing the best seasonings. This Pinoy Chicken Curry is distinct in a way wherein it uses the curry flavor for stew more than a sauce. And so you can expect a thinner coat around your chicken, and something a bit milder compared to your Japanese curry. But this is definitely the way to go if you are craving something warm and creamy during a cold day!

Filipino Style Chicken Curry With Coconut Milk

Imagine the semi-sweet, spicy and umami flavor of curry but this time with some delicious shrimp! This Filipino Shrimp Curry is a great way to get creative with your curry powder without straying too far from the irresistible taste of the classic recipe. This is also one of my top picks for beginner cooks as it is pretty easy to make so long as you follow the steps well.

Before anything, we need to get the meat ready for our curry dish. Kick things off by getting 2 lbs. of beef you have sliced up thinly, and sprinkling salt and ground black pepper on it. Add as much as you would like, but try not to go overboard so that we do not end up with beef that is overwhelmingly salty. Then set this aside for now.

Pour 2 tablespoons of cooking oil in a cooking pot. Turn the heat on, and then let this get hot. Afterwards, you can add 1 tablespoon of butter, and melt this. Then get your beef slices from earlier, and stir-fry this with your oil and butter. When your meat becomes light brown, you can incorporate 2 yellow onions you’ve chopped, as well as 3 cloves of garlic you’ve sliced. Sauté these for 1 minute.

Chicken Katsu Curry

Grab the 2 carrots you’ve diced, and place this in your pot. Continue cooking everything, and stir the mixture every once in a while. We will keep this going for 2 minutes.

You may now pour 3 cups of water into your pot. With the heat going, we will just wait for this to boil. Once that happens, you can add your 1 Knorr beef cube, 4 tablespoons of curry powder, 3 tablespoons of tomato ketchup, 3 tablespoons of Worcestershire sauce, and 3 teaspoons of honey. Then place the cover on top of the pot. We will let this all simmer for 20 minutes.

Since we want to prevent our potatoes from breaking down, while keeping them firm, we will put them inside the pot towards the latter part of this cooking process. That being said, you can now integrate the 2 potatoes you’ve diced into the dish. And then just keep simmering for 12 more minutes. While you wait, you can mix 1 tablespoon of cornstarch with 3 tablespoons of water in a clean container. Once these are well-mixed, you can put your mixture in the pot. Stir the ingredients together.

Tofu Katsu Curry (vegan Recipe)

You might think mixing these two components into our curry dish is strange. But these are exactly what make our Japanese Curry even richer as the cheese adds a layer of depth. Meanwhile, coffee is perfect for a hint of bitterness. Just put ¼ cup of grated cheddar cheese, alongside ½ cup of coffee in your mixture. Then top that all off with some salt and ground black pepper to taste.

Well done! You have made heaps of delicious Japanese Curry Battleship Version! Just transfer this to a serving plate of choice, and then you can already begin eating. For any questions, just leave them in the comments below.

Did you make this? If you snap a photo, please be sure tag us on Instagram at @ or hashtag # so we can see your creations!

Grocery Find: 5 Minute Japanese Curry With Vegetables

Calories: 637 kcal (32%) Carbohydrates: 19 g (6%) Protein: 34 g (68%) Fat: 47 g (72%) Saturated Fat: 17 g (85%) Polyunsaturated Fat: 3 g Monounsaturated Fat: 21 g Trans Fat: 2 g Cholesterol: 141 mg (47%) Sodium: 612 mg (26%) Potassium: 842 mg (24%) Fiber: 3 g (12%) Sugar: 10 g (11%) Vitamin A: 4305 IU (86%) Vitamin C: 8 mg (10%) Calcium: 135 mg (14%) Iron: 6 mg (33%)

Vanjo Merano is the creator of . His goal is to introduce Filipino Food and Filipino Cuisine to the rest of the world. This blog was the first step that he took.Pork katsu curry, also known as Katsukare in Japan, is one of the most popular dishes in the country’s cuisine. It has become a favorite amongst the Japanese people to cook at home. Nothing says comfort food like a crispy yet juicy pork cutlet with flavorful curry sauce, over a bed of warm, steaming white rice. Pork katsu curry is the best dish to enjoy after a long day.

Curry is a popular dish in India, but Japan has also grown to love it due to British influence many years ago. Many in Japan use instant curry sauce that they can find at convenience stores during “curry nights.” The vegetables you usually find in curry are typically potatoes, carrots, ginger, and the like. The protein you use can vary –– chicken curry is an ever popular variant, and even we Filipinos have our own spin on it. Some even use meat like beef, or even seafood. Curry pairs so well with a warm bowl of rice –– the only downside is you might end up wanting even more!

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The marriage of crispy tonkatsu and delightful curry in this pork katsu curry recipe is hard not to love. Both kids and adults will really enjoy this awesome dish, especially when it’s made with a lot of love.

There are several components to a great katsu curry, which include your rice, your pork, your brine, your breading, and the curry itself. Each component requires its own ingredients, which all come together harmoniously to produce this delightful dish. The amount of ingredients and procedures may seem a little intimidating, but don’t worry! You’ll find that this katsu curry recipe is incredibly easy to follow.

The first step to making pork katsu curry is to make your brine. The brine is what you put your pork chops in in order to infuse it with subtle flavor even prior to cooking. It also helps in making your pork cutlet more tender. The ingredients for your brine solution are water, ice cubes, salt, brown sugar, and bay leaves.

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Make your katsu curry’s brine by combining all these aforementioned ingredients into a pot, except for the ice cubes. Bring your mixture to a boil, and stir it continuously until your sugar and salt dilutes. Let it cool down, and turn your stove off. Combine your brine solution with ice cubes.

Arrange your 3 pieces of pork chops in a resealable plastic bag, and pour in your brine solution and ice cubes. Seal your plastic bag, and put it in the refrigerator. Let your pork chops and brine mixture stay for about 8 hours, but no longer than that. This will give your pork cuts ample time to tenderize and absorb these subtle flavors.

The next step to making your katsu curry is to make the curry sauce. The curry sauce is the part of your recipe that requires the most

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