Dish

Yokosuka Navy Curry

Japanese Navy Curry Stew

Yokosuka Navy Curry is made by cooking meat, usually beef or pork, with onions, carrots, and potatoes. The dish is seasoned with curry powder, giving it a warm and spicy flavor. It is typically served with a side of rice.

Asian cuisine› East Asian cuisine› Japanese cuisine

Stew

Origins and history

Yokosuka Navy Curry was created by the Japanese Navy during the Meiji era, when Japan was modernizing its military. The dish was created to provide a hearty and filling meal for the sailors, and it quickly became popular throughout Japan. The dish is now a staple of Japanese cuisine.

Dietary considerations

Gluten-free options are available by using gluten-free rice. Vegetarian options are available by omitting the meat and using vegetable broth instead of beef or pork broth.

Variations

There are many variations of Yokosuka Navy Curry, with some recipes calling for the addition of different types of meat, such as chicken or lamb. Some recipes also call for the use of different types of vegetables, such as mushrooms or eggplant. Some recipes also call for the use of different types of curry powder, such as Japanese curry powder or Indian curry powder.

Presentation and garnishing

Yokosuka Navy Curry can be served in a bowl, with the meat and vegetables mixed together. A sprinkle of fresh parsley or cilantro can be used as a garnish.

Tips & Tricks

To make the dish more flavorful, marinate the meat in the seasoning overnight before cooking. Adding a dollop of yogurt or sour cream to the dish before serving can also add some creaminess.