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Having lived in Japan for many years, I was able to experience a wide selection of dishes available in the country of the rising sun. At first I was very adventurous and wanted to eat the dishes most familiar to the different tastes of my own culture. After a few years living abroad, however, I began to feel as many of the exported my friends and craved the taste at home in my own house. With comfort food, can often relax and create a little atmosphere Western comfort, even while living in a small apartment Japanese.
Here are some of the Japanese dishes that are easy to stomach for a foreigner who has been in Japan too long, or for the uninitiated who want to try Japanese food without diving straight into sushi:
Katsu curry
I had first Katsu curry while on exchange in the region Saitama, near Tokyo. As a 15 year old active boy, I need a lot of calories to make it through the day. The school cafeteria served up Katsu curry as an option everyday and it soon became a favorite Japanese comfort food of mine.
The meat of the dish is Tonkatsu ( is a ton means pork, Katsu is the style batter), which is thin medium thick pork fillets, breaded and fried. There are a variety of dishes made with Tonkatsu, and even Tonkatsu sauce, which is not used in the Katsu curry, but is often found on Tonkatsu along with shredded cabbage as a garnish.
The above-fried pork is placed on a bed of rice and then covered in a mild Japanese curry (more closely in taste for the English beef stew them any Western concept of curry). The typical garnish is bright red pickled ginger, julienned. This can be put on the curry when served or offered as a condiment on the table.
Karaage
For those trying to avoid too much cholesterol in their diet, be warned, these recipes may not suit you. Again, as a 15 year old boy and even now, I still think Karaage is one of the easiest Japanese foods to eat like a Westerner.
One could easily assume Karaage is just fried chicken, as is done in many other countries. But similar, there are some subtle differences. One point to note that while Karaage is usually made with chicken, it is not always the case. You can serve Gobo Karaage is same batter, but used to fry burdock root. A difference from the common chicken you can find in the United States, is that the meat is first marinated in sauces such as soy along with garlic or ginger. After marinating either hours or overnight, the main ingredient is then lightly covered in flour or starch and fried in oil. Many cooks will double or triple-fry Karaage by resting 15 minutes between fries.
The food is always delicious and while Japanese enjoy closer Karaage in mayonnaise before eating, me, who think wrong, so plain Karaage or with Hot Sauce little Franks is perfect pseudo-Western food found throughout Japan.
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Source by James A Bruce