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Kari Jepang
From Wikipedia, the free encyclopedia
Kari Jepang minangka salah sawijining olahan kari saka jepang. Bebarengan karo saos, macem-macem sayuran lan daging digunakake kanggo nggawe kari Jepang. Sayuran dhasar yaiku bawang, wortel, lan kentang. Daging sapi, daging babi, lan pitik minangka pilihan daging sing paling populer. Katsu-karē minangka cutlet goreng jero ( tonkatsu ; biasane daging babi utawa pitik) kanthi saos kari Jepang. [1] Kari asale saka masakan India lan digawa menyang Jepang saka India dening Inggris . Angkatan Laut Jepang Kekaisaran nggunakake kari kanggo nyegah beriberi, lan saiki menu Jumuah Angkatan Daya Maritim Jepang kari kari. Piring kasebut dadi populer lan kasedhiya kanggo tuku ing supermarket lan restoran ing pungkasan taun 1960an. Iki wis diadaptasi wiwit diwiwiti karo Jepang, lan akeh dikonsumsi nganti bisa diarani panganan nasional . [2] Nasi kari biasane disajeni nganggo sisih fukujinzuke utawa rakkyō . [3]
![]() A plate of Japanese style curry with rice | |
Jinis | Curry |
---|---|
Panggonan asal | Japan |
Woworan pokok | Vegetables (onions, carrots, potatoes), meat (beef, pork, chicken) |
Variasi | Karē raisu, karē udon, karē-pan |
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