Note: I used two main ingredients in this recipe: Morton & Basset Curry Powder and gluten-free Edward & Sons Not-Beef Bouillon, which both provides the optimal Japanese curry flavor. The recipe can be made gluten-free. That curry powder contains two unique ingredients, fenugreek and fennel, which are crucial flavors to my Japanese curry dish. I highly recommend this curry powder because it’s 100% natural and organic without preservatives. If you cannot find that curry powder, you can use the S&B Oriental Curry Powder.
Japanese curries are my staple and childhood meals. My mother always makes quick curries to go using S&B Golden Curry Sauce Mix and they are known to contain MSG and other unnecessary ingredients. It was one of my favorite childhood meals and I never liked meat in my curries before I became a vegan. I remembered putting a lot of carrots and potatoes in the instant curry mix. Curry rice is usually served with fukujinzuke, rakkyō and benishōga on the side. In Japan, you will see plenty of katsu-karē (カツカレー) dishes, which is a breaded deep-fried pork cutlet with curry sauce. When I became a vegan in 2006, I grew a bit more self-conscious around meals containing MSG and artificial ingredients.