Dish
Yaki karē
Baked Curry Casserole
Yaki karē is made with a breaded and fried cutlet of meat, usually pork or chicken, that is then topped with a thick curry sauce. The dish is then garnished with chopped scallions and pickled ginger. The result is a crispy and flavorful dish that is sure to satisfy.
Origins and history
Yaki karē originated in Japan in the 1950s and was inspired by the British dish of curry and rice. It quickly became popular in Japan and is now a staple in many Japanese households.
Dietary considerations
This dish is not suitable for vegetarians or vegans due to the use of meat. It is also not suitable for those with gluten allergies due to the use of breadcrumbs in the breading.
Variations
There are many variations of Yaki karē, some of which include the use of different meats such as beef or shrimp. Some variations also include the addition of vegetables such as carrots or potatoes.
Presentation and garnishing
Yaki karē can be presented on a plate or in a bowl. It is often garnished with chopped scallions and pickled ginger.
Tips & Tricks
To make the dish even more crispy, try double breading the meat before frying.
Side-dishes
Yaki karē is often served with a side of rice or noodles. A simple green salad can also be served alongside the dish.
Drink pairings
A cold beer or a glass of sake pairs well with Yaki karē.
Delicious Yaki karē recipes
More dishes from this category... Browse all »
Arroz imperial
Cuban cuisine
Arròs de la terra
Catalan cuisine
Babka ziemniaczana
Polish cuisine
Bacalhau espiritual
Portuguese cuisine
Baked Ziti
Italian-American cuisine
Birnen im Teig
German cuisine
Bobotie
South African cuisine
Curry Doria
Japanese cuisine
