{"id":138181,"title":"Curry japonez autentic","modified":"2026-06-15T09:25:38+02:00","plain":"O celebr\u0103 variant\u0103 a preparatului indian, curry-ul japonez adapteaz\u0103 re\u021beta clasic\u0103 \u00een stil nipon \u0219i nu putem dec\u00e2t s\u0103 ne bucur\u0103m! \n\n\n\nAceast\u0103 specialitate culinar\u0103 a devenit extrem de popular\u0103 \u00een Japonia, fiind chiar considerat\u0103 un preparat na\u021bional, pe care \u00eel numesc \u201ekare raisu\u201d. Intra\u021bi \u00een orice restaurant asiatic \u0219i ve\u021bi g\u0103si aproape \u00eentotdeauna curry japonez \u00een meniu. \n\n\n\nCe este curry-ul japonez? \n\n\n\nCurry-ul japonez este un preparat \u00een sos condimentat, pe baz\u0103 de carne, legume \u0219i orez. Exist\u0103 o mul\u021bime de variante: pe baz\u0103 de pui, de vit\u0103 (bifu kare), de porc, de pe\u0219te\u2026\n\n\n\n\u00cen re\u021beta tradi\u021bional\u0103 se folosesc mai ales ceap\u0103, morcovi \u0219i cartofi, dar nimic nu v\u0103 \u00eempiedic\u0103 s\u0103 ad\u0103uga\u021bi \u0219i alte legume sau s\u0103 alege\u021bi carnea ori tipul de orez care v\u0103 plac. Tocmai aceast\u0103 flexibilitate face preparatul at\u00e2t de interesant! Din acest punct de vedere, seam\u0103n\u0103 destul de mult cu curry-ul vietnamez cu pui\n\n\n\n\n\n\n\nIngredientele se g\u0103tesc \u00eentr-un sos curry dens \u0219i aromat, de obicei pe baz\u0103 de roux de curry, de sup\u0103, de legume tocate \u0219i de condimente. Uneori, preparatul este servit cu garnituri precum ou\u0103 fierte tari, crochete de cartofi, br\u00e2nz\u0103 sau chiar fructe. Se prepar\u0103 u\u0219or acas\u0103 \u0219i, pe deasupra, este un fel de m\u00e2ncare perfect de \u00eemp\u0103r\u021bit cu cei dragi. \n\n\n\nOriginea curry-ului japonez\n\n\n\nOriginea curry-ului japonez dateaz\u0103 de la sf\u00e2r\u0219itul secolului al XIX-lea, c\u00e2nd a fost introdus \u00een Japonia de britanici, \u00een perioada \u00een care India se afla sub administra\u021bia Companiei Britanice a Indiilor de Est. La acea vreme, curry-ul era considerat un preparat str\u0103in \u0219i exotic. \n\n\n\nDe-a lungul timpului, japonezii au \u00eenceput s\u0103 adapteze curry-ul propriei lor culturi culinare, folosind ingrediente locale \u0219i reinterpret\u00e2nd re\u021beta \u00een stilul lor\u2026 \u0218i chiar la propriu! \u00cen Japonia, se adaug\u0103 adesea m\u0103r ras \u00een sos, pentru a-i da curry-ului o not\u0103 dulce \u0219i fructat\u0103.\n\n\n\nCurry-ul prinde contur datorit\u0103 roux-ului de cas\u0103!\n\n\n\n Curry-ul japonez, sau \u201ekare raisu\u201d, care \u00eenseamn\u0103 literal \u201eorez cu curry\u201d, a devenit rapid foarte popular, dep\u0103\u0219ind cur\u00e2nd grani\u021bele Japoniei. \n\n\n\nGustul curry-ului japonez\n\n\n\nCurry-ul japonez are un gust unic, diferit de curry-ul indian sau thailandez. Curry-ul japonez este adesea mai bl\u00e2nd \u0219i mai gros dec\u00e2t celelalte curry-uri, cu o savoare delicat\u0103 \u0219i u\u0219or dulce. \n\n\n\nBine\u00een\u021beles, totul depinde de ingredientele pe care le alege\u021bi. Ingredientele de baz\u0103 \u2014 ceapa, morcovii \u0219i cartofii \u2014 au deja un gust delicat. Condimentele, precum turmericul, coriandrul \u0219i scor\u021bi\u0219oara, \u00eei accentueaz\u0103 subtil aromele, mai ales nota de umami, \u0219i \u00eel parfumeaz\u0103. \n\n\n\nPute\u021bi ajusta la nesf\u00e2r\u0219it re\u021beta mea de pudr\u0103 de curry japonez, dup\u0103 propriul gust\n\n\n\nExist\u0103, bine\u00een\u021beles, \u0219i variante mai intense, dac\u0103 alege\u021bi ingrediente cu arome mai puternice. Re\u021bine\u021bi c\u0103 gustul curry-ului japonez poate varia de la o regiune la alta \u0219i de la o familie la alta, a\u0219a c\u0103 pot ap\u0103rea diferen\u021be subtile \u00eentre diversele tipuri de curry japonez. \n\n\n\nCurry japonez \u0219i curry indian: care este diferen\u021ba? \n\n\n\nCurry-ul japonez \u0219i curry-ul indian sunt dou\u0103 tipuri de curry diferite, at\u00e2t prin ingrediente \u0219i arome, c\u00e2t \u0219i prin consisten\u021b\u0103. Curry-ul japonez con\u021bine ceap\u0103, morcovi, cartofi, uneori ro\u0219ii \u0219i, desigur, roux de curry, plus pui sau vit\u0103, ceea ce \u00eel face mult mai bl\u00e2nd dec\u00e2t majoritatea curry-urilor. \n\n\n\n\u00cen schimb, re\u021beta de curry indian folose\u0219te mai multe condimente \u2014 precum chimion, paprika, coriandru, ghimbir \u0219i ardei iute \u2014 dar \u0219i legume precum vinete sau spanac \u0219i, mai ales, leguminoase. Rezultatul este un adev\u0103rat amestec de arome mai complexe \u0219i mai intense. \n\n\n\nDe asemenea, carnea folosit\u0103 \u00een curry-ul indian are, de obicei, un gust mai pronun\u021bat dec\u00e2t cea din curry-ul japonez tradi\u021bional; se folosesc frecvent c\u0103rnuri foarte aromate, cum ar fi mielul. O alt\u0103 mic\u0103 diferen\u021b\u0103: sosul curry-ului japonez este mai gros dec\u00e2t cel al curry-ului indian. Roux-ul japonez \u00eei d\u0103 o consisten\u021b\u0103 mai dens\u0103, \u00een timp ce curry-ul indian tinde s\u0103 fie mai lichid.\n\n\n\nRoux de curry japonez de cas\u0103\n\n\n\nCum se prepar\u0103 curry-ul japonez? \n\n\n\nPentru a prepara curry japonez, ave\u021bi nevoie de o crati\u021b\u0103 mare, de tip wok, \u00een care s\u0103 \u00eencinge\u021bi pu\u021bin ulei la foc mediu-mare. C\u0103li\u021bi ceapa, ad\u0103uga\u021bi carnea \u0219i rumeni\u021bi-o bine. Sota\u021bi u\u0219or morcovii \u0219i cartofii timp de 2-3 minute, apoi ad\u0103uga\u021bi roux-ul de curry japonez (acest roux se prepar\u0103 din pudr\u0103 de curry japonez).\n\n\n\nAcoperi\u021bi ingredientele cu ap\u0103 \u0219i ad\u0103uga\u021bi cuburile de sup\u0103, sosul de soia \u0219i zah\u0103rul (sau m\u0103r ras!). Amesteca\u021bi bine \u0219i aduce\u021bi totul la fierbere, apoi reduce\u021bi focul \u0219i l\u0103sa\u021bi s\u0103 fiarb\u0103 domol aproximativ 20 de minute. \n\n\n\nAve\u021bi grij\u0103 ca legumele s\u0103 fie fragede \u0219i ca sosul s\u0103 nu se lipeasc\u0103 de fundul vasului. Asezona\u021bi dup\u0103 gust. De obicei, curry-ul japonez se serve\u0219te cu orez alb, dar \u00eel pute\u021bi acompania \u0219i cu t\u0103i\u021bei \u2014 mai ales soba sau udon, care absorb perfect sosul. \u00cel pute\u021bi servi \u0219i al\u0103turi de salat\u0103 de varz\u0103 sau de tempura, pentru un plus de textur\u0103 crocant\u0103. Dac\u0103 vre\u021bi o variant\u0103 \u0219i mai savuroas\u0103, ad\u0103uga\u021bi crochete japoneze korokke\n\n\n\nCum se p\u0103streaz\u0103 curry-ul japonez? \n\n\n\nCurry-ul japonez trebuie p\u0103strat \u00eentr-un loc r\u0103coros \u0219i uscat, ferit de lumina direct\u0103 a soarelui. Pune\u021bi-l \u00eentr-un recipient ermetic la frigider pentru a \u00eempiedica p\u0103trunderea aerului \u0219i a umidit\u0103\u021bii; astfel, \u00eel ve\u021bi putea p\u0103stra c\u00e2teva zile. \n\n\n\nDac\u0103 a\u021bi preg\u0103tit o cantitate mare de curry japonez, \u00eel pute\u021bi congela pentru a-l folosi ulterior. C\u00e2nd vre\u021bi s\u0103-l consuma\u021bi, decongela\u021bi-l lent, l\u0103s\u00e2ndu-l peste noapte \u00een frigider, \u00eenainte de a-l re\u00eenc\u0103lzi.\n\n\n\n\n\n\tCurry japonez autentic\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t700 g pulpe superioare de pui dezosate (pute\u021bi folosi \u0219i carne de vit\u0103, porc, fructe de mare, tofu, ciuperci sau mai multe legume)1 priz\u0103 sare1 priz\u0103 piper negru2 morcovi2 cepe3 cartofi1 linguri\u021b\u0103 ghimbir ras2 c\u0103\u021bei usturoi0.5 m\u0103r1.5 lingur\u0103 ulei neutru pentru g\u0103titPentru curry1 litru sup\u0103 de pui1 lingur\u0103 miere1 lingur\u0103 sos de soia light1  ro\u0219ie cherry (zdrobit\u0103)0.5  linguri\u021b\u0103 zah\u0103r0.5  linguri\u021b\u0103 o\u021bet de orez230 g roux japonez pentru curryPentru servire8 por\u021bii de orez pentru sushi, g\u0103titfukujinzuke (mur\u0103turi japoneze ro\u0219ii)\t\n\t\n\t\tPreg\u0103tirea ingredientelorT\u0103ia\u021bi cepele \u00een sferturi. Dac\u0103 prefera\u021bi, le pute\u021bi toca sau felia fin, ca s\u0103 se desfac\u0103 \u00een sos.Cur\u0103\u021ba\u021bi morcovii \u0219i t\u0103ia\u021bi-i oblic, prin rota\u021bie (tehnica japonez\u0103 rangiri). Acest tip de t\u0103ietur\u0103 m\u0103re\u0219te suprafa\u021ba, ajut\u00e2nd morcovii s\u0103 absoarb\u0103 mai mult\u0103 arom\u0103 \u0219i s\u0103 se g\u0103teasc\u0103 mai repede.Cur\u0103\u021ba\u021bi cartofii. T\u0103ia\u021bi fiecare cartof \u00een sferturi. L\u0103sa\u021bi-i \u00een ap\u0103 timp de 15 minute, pentru a \u00eendep\u0103rta excesul de amidon.Rade\u021bi ghimbirul. Ve\u021bi avea nevoie de 1 linguri\u021b\u0103 de ghimbir ras, inclusiv sucul. Toca\u021bi usturoiul \u0219i pune\u021bi-l deoparte.T\u0103ia\u021bi m\u0103rul \u00een sferturi, \u00eendep\u0103rta\u021bi cotorul \u0219i cur\u0103\u021ba\u021bi-l de coaj\u0103.Rade\u021bi m\u0103rul.T\u0103ia\u021bi puiul \u00een buc\u0103\u021bi mici. Recomand s\u0103-l t\u0103ia\u021bi oblic (tehnica japonez\u0103 sogigiri), pentru a m\u0103ri suprafa\u021ba \u0219i a aplatiza fiecare bucat\u0103, astfel \u00eenc\u00e2t s\u0103 se g\u0103teasc\u0103 mai repede. Asezona\u021bi cu sare \u0219i piper.G\u0103tirea curryului\u00cenc\u0103lzi\u021bi uleiul \u00eentr-o oal\u0103 mare, la foc mediu, apoi ad\u0103uga\u021bi ceapa.C\u0103li\u021bi ceapa, amestec\u00e2nd din c\u00e2nd \u00een c\u00e2nd, p\u00e2n\u0103 devine translucid\u0103 \u0219i fraged\u0103, aproximativ 5 minute. Nu o amesteca\u021bi prea des, altfel nu va c\u0103p\u0103ta o culoare aurie. Ceapa g\u0103tit\u0103 adaug\u0103 o savoare incredibil\u0103, a\u0219a c\u0103 nu s\u0103ri\u021bi peste acest pas.Ad\u0103uga\u021bi usturoiul tocat (\u00eel pute\u021bi trece prin pres\u0103 pentru o textur\u0103 mai fin\u0103) \u0219i ghimbirul ras, apoi amesteca\u021bi bine.Ad\u0103uga\u021bi puiul \u0219i g\u0103ti\u021bi-l, amestec\u00e2nd des, p\u00e2n\u0103 c\u00e2nd nu mai este roz la exterior. Dac\u0103 ceapa se rumene\u0219te prea tare, reduce\u021bi temporar focul la mediu spre mic.Ad\u0103uga\u021bi supa de pui. Alternativ, pute\u021bi folosi doar ap\u0103 sau jum\u0103tate sup\u0103, jum\u0103tate ap\u0103.Ad\u0103uga\u021bi m\u0103rul ras, mierea, sosul de soia, zah\u0103rul, ro\u0219ia \u0219i o\u021betul.Ad\u0103uga\u021bi morcovii \u0219i cartofii. Lichidul trebuie doar s\u0103 acopere ingredientele. Nu v\u0103 face\u021bi griji; nu vrem prea mult lichid \u00een aceast\u0103 etap\u0103, iar carnea \u0219i legumele vor mai l\u0103sa zeam\u0103 \u00een timpul g\u0103titului.L\u0103sa\u021bi s\u0103 fiarb\u0103 mocnit, acoperit, la foc mediu-mic, timp de 15 minute, amestec\u00e2nd din c\u00e2nd \u00een c\u00e2nd. Dac\u0103 ingredientele sunt complet acoperite de sup\u0103, l\u0103sa\u021bi-le s\u0103 fiarb\u0103 f\u0103r\u0103 capac.C\u00e2nd \u00eencepe s\u0103 fiarb\u0103, folosi\u021bi o sit\u0103 fin\u0103 pentru a \u00eendep\u0103rta spuma \u0219i impurit\u0103\u021bile de la suprafa\u021ba lichidului.Continua\u021bi s\u0103 g\u0103ti\u021bi cu capac p\u00e2n\u0103 c\u00e2nd o frig\u0103ruie de lemn intr\u0103 u\u0219or \u00een morcovi \u0219i cartofi.Ad\u0103ugarea roux-ului de curryOpri\u021bi focul. Pune\u021bi 1-2 cuburi de roux \u00eentr-un polonic cu lichid din oal\u0103, l\u0103sa\u021bi roux-ul s\u0103 se dizolve \u00eencet cu o lingur\u0103 sau cu be\u021bi\u0219oare, apoi amesteca\u021bi \u00een oal\u0103 ca s\u0103 se \u00eencorporeze. Repeta\u021bi cu restul cuburilor, c\u00e2te 2 o dat\u0103.L\u0103sa\u021bi s\u0103 fiarb\u0103 f\u0103r\u0103 capac, la foc mediu-mic, amestec\u00e2nd des, p\u00e2n\u0103 c\u00e2nd curryul se \u00eengroa\u0219\u0103, aproximativ 5-10 minute. Dac\u0103 este prea gros, pute\u021bi ad\u0103uga ap\u0103 pentru a sub\u021bia sosul. C\u00e2nd amesteca\u021bi, asigura\u021bi-v\u0103 c\u0103 nimic nu se lipe\u0219te de fundul oalei; altfel, se poate arde.Dac\u0103 a\u021bi folosit roux de curry de cas\u0103 (care nu con\u021bine sare), gusta\u021bi \u0219i potrivi\u021bi de sare. Sfat: cantitatea de sare variaz\u0103 \u00een func\u021bie de marca supei de pui \u0219i de condimentele ad\u0103ugate, a\u0219a c\u0103 gusta\u021bi \u0219i decide\u021bi singuri c\u00e2t\u0103 sare mai este necesar\u0103.ServireServi\u021bi curryul al\u0103turi de orez pentru sushi g\u0103tit la abur. Dac\u0103 dori\u021bi, garnisi\u021bi cu fukujinzuke.P\u0103strareP\u0103stra\u021bi resturile \u00eentr-un recipient ermetic din sticl\u0103 (ca s\u0103 evita\u021bi petele) \u0219i \u021bine\u021bi-le la frigider p\u00e2n\u0103 la 3 zile sau la congelator p\u00e2n\u0103 la o lun\u0103. Textura cartofilor se va schimba la congelare, a\u0219a c\u0103 e mai bine s\u0103-i scoate\u021bi \u00eenainte s\u0103 congela\u021bi preparatul. C\u00e2nd re\u00eenc\u0103lzi\u021bi, ad\u0103uga\u021bi 60-120 ml de ap\u0103 pentru a sub\u021bia sosul.\t\n\t\n\t\tAlternativ\u0103 la carne: Deoarece tofu, ciupercile \u0219i legumele se g\u0103tesc repede, s-ar putea s\u0103 nu fie nevoie s\u0103 le l\u0103sa\u021bi la fiert 15 minute, cu excep\u021bia ingredientelor mai dense, precum morcovii \u0219i cartofii din aceast\u0103 re\u021bet\u0103. Pute\u021bi sota ciupercile \u0219i legumele (dovleac, zucchini, vinete etc.) \u0219i le pute\u021bi l\u0103sa s\u0103 fiarb\u0103 u\u0219or 5 minute sau p\u00e2n\u0103 se \u00eenmoaie.\n\u00a0\nDac\u0103 folosi\u021bi tofu, trebuie doar s\u0103 \u00eel \u00eenc\u0103lzi\u021bi, deoarece este deja g\u0103tit. V\u0103 recomand s\u0103 \u00eel scurge\u021bi 15 minute \u00eenainte de utilizare \u0219i s\u0103 \u00eel ad\u0103uga\u021bi imediat dup\u0103 roux-ul de curry. \u00cenc\u0103lzi\u021bi-l \u00een ultimele 5-10 minute.\n\t\n\t\n\t\tPlat principalJaponaisecurry de poulet, curry japonais\t\n\n\n\n\n\nSurse culinare\n\n\n\nLa baz\u0103, am pornit de la excelenta re\u021bet\u0103 de pe blogul anglofon Just One Cookbook","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138181","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=138181"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138181\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/6015"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=138181"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=138181"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=138181"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}