Japanese Local Cuisine Reproduction Series ⑩: Kanagawa Prefecture: Yokosuka Navy Curry
When it comes to Japanese curry, many people might first think of Hokkaido's soup curry. However, this time we will introduce a local dish that represents Kanagawa Prefecture, a curry recipe in Yokosuka Navy Curry-style that is loved by local people.
The thick, gooey roux is delicious with the sweetness of the vegetables and just the right amount of spiciness and richness. How about refering to this recipe when making your own next time? Before introducing the recipe, let's first learn about Kanagawa's Yokosuka Navy Curry!
What is a Japanese local cuisine?
Local cuisine (郷土料理 / Kyodo-ryouri) refers to dishes suitable for the climate that have been eaten in a local area for many years by using regional products. Many of them are comfort food and are popular among Japanese for domestic gourmet trips.
About Yokosuka Navy Curry
Yokosuka is known as a place deeply related to the Japanese Navy in the past, and Yokosuka Navy Curry (よこすか海軍カレー / Yokosuka Kaigun Curry) is a reproduction of the military food of that time. It is said to be the root of curry rice eaten in ordinary Japanese households today.
During the Meiji period, white rice was a major part of the diet of the Imperial Japanese Navy, which led to vitamin deficiency and an increase in the number of "beriberi" (vitamin B deficiency) patients in the army. In order to improve the nutrition of soldiers, curry with plenty of meat and vegetables was introduced into the military diet. After that, the number of beriberi patients decreased. When retired soldiers returned to their hometowns, this navy-style curry with rice spread throughout Japan.
Yokosuka, which has long been associated with the navy, reproduced this army food recipe and declared itself a "curry town" in 1999. And the new specialty, Yokosuka Navy Curry, was born!
Since its birth, Yokosuka Navy Curry has been widely popular as a representative local dish of Kanagawa Prefecture. It is now a popular gourmet dish among tourists even from outside the prefecture. In addition to being sold at restaurants, it is often eaten as a Heat-and-eat curry, and sold at supermarkets and mail/online order as well.
Features of Yokosuka Navy Curry
How is "Navy Curry" different from ordinary curry rice?
In fact, at local certified restaurants, there is a rule to reproduce the recipe of the Navy's menu "Navy Cooking Technique Reference Book" and provide curry, salad, and milk as a set. Moreover, according to the "Navy Cooking Technique Reference Book", the ingredients for Yokosuka Navy Curry must include curry powder, wheat flour, meat (beef or chicken), carrots, onions, and potatoes.
That is all for the explanation of Yokosuka Navy Curry. Now let's see how to make Yokosuka Navy-style curry!
Here is the video (with cc subtitles)👇👇👇
Ingredients for Yokosuka Navy Curry (for 2 servings)
- Curry roux…1/2 box (80g)
- Butter (or salad oil) ... 1 tbsp
- Rice…2 bowls
- Beef or chicken...150g (you can use any meat you prefer)
- Potato…2 (150g)
- Carrot…1/2 (100g)
- Onion ... 1 (200g)
How to make Yokosuka Navy-style curry
- Heat the butter in a pan and lightly fry the meat over medium heat.
- Stir-fry the ingredients which were pre-cut into bite-sized pieces.
- Add water and simmer for about 20-25 minutes until all ingredients turn soft.
- Lower the heat and add the curry roux.
- Simmer for about 5 minutes while stirring.
- Remove from heat when the flavor is well mixed.
- Put the rice on the plate, put the curry on it, and it's done.
*If you want to enjoy Yokosuka Navy Curry even better, consider enjoying with milk and salad together.