Translations:Japanese curry/21/en

Other varieties

A curry bread from Curry House

Katsu curry from Manten (まんてん) in Jinbōchō, Tokyo

Hayashi rice (closer) and curry rice (further) served at Maruzen (丸善) Cafe.

Japanese curry rice with shredded beef in Singapore

• Curry udon (カレーうどん, Karē udon): Katsuobushi (dried bonito flakes) are soaked in boiling water to dissolve the umami ingredients into a broth, which is then thickened with curry and potato starch and poured over udon noodles.
• Curry soba (カレーそば, Karē soba): Katsuobushi (dried bonito flakes) are soaked in boiling water to dissolve the umami ingredients into a broth, which is then thickened with curry and potato starch and poured over soba noodles.
• Curry bread (カレーパン, Karē pan): Curry wrapped in bread dough, breaded and deep fried or baked.
• Katsu curry (カツカレー, katsu karē): Curry rice served with a breaded pork cutlet on top.
• Dry curry (ドライカレー, dorai karē): Curry-flavored fried rice, or curry rice with a drier, mince meat curry sauce.
• maze karē (混ぜカレー): Curry rice, served with the sauce and rice already mixed. Popularized by the Jiyūken curry restaurants in Osaka.
• karē don (カレー丼): Curry sauce, thickened and flavored with mentsuyu or hondashi and served on top of a bowl of rice, to give the curry a Japanese flavor.
• aigake (合がけ): Curry rice with several curry sauces. Or rice with curry sauce and hayashi sauce. (fried beef and onion, cooked with red wine and demi-glace).
• yaki karē (焼きカレー): Curry rice, topped with a raw egg and baked in an oven. Originally from Kitakyushu.
• ishiyaki karē (石焼きカレー): Curry sauce with rice served in a heated stone bowl, in a similar way to dolsot bibimbap.
• Soup curry (スープカレー, sūpu karē): Soup curry, a watery, broth-like curry sauce served with chunky ingredients such as a chicken leg and coarsely-cut vegetables. Popular in Hokkaido.