Japanese Curry - Other Varieties

Other Varieties

• katsu karē (カツカレー?): curry rice served with a breaded pork cutlet on top.
• dorai karē (ドライカレー?): curry-flavored fried rice, or curry rice with a drier, mince meat curry sauce.
• maze karē (混ぜカレー?): curry rice, served with the sauce and rice already mixed. Popularized by the 自由軒 (Jiyūken?) curry restaurants in Osaka.
• karē don (カレー丼?): curry sauce, thickened and flavored with mentsuyu or hondashi and served on top of a bowl of rice, to give the curry a Japanese flavor.
• aigake (合がけ?): rice served with curry sauce and hayashi sauce (fried beef and onion, cooked with red wine and demi-glace).
• yaki karē (焼きカレー?): curry rice, topped with a raw egg and baked in an oven. Originally from Kitakyushu.
• ishiyaki karē (石焼きカレー?): curry sauce with rice served in a heated stone bowl, in a similar way to dolsot bibimbap.
• sūpu karē (スープカレー?) or soup curry: a watery, broth-like curry sauce served with chunky ingredients such as a chicken leg and coarsely-cut vegetables. Popular in Hokkaidō.