Japanese curry is a staple in most home kitchens, with the average family eating it two to three times a week. The dish can be found on restaurant menus, sold in train cars and especially served in school cafeterias. Traditional Japanese curry often makes chicken, carrots and potato the star of the show. This fresh take highlights juicy shrimp with a velvety, tomato-centric base but still relies on the unique blend of spices for that warm umami-rich flavor. Japanese curry is always served with fukujinzuke, a tasty pickled condiment that's quick to make.
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Food Network | 2021-07-01
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