Curry or ‘karē’ is one of the national dishes of Japan (though it didn’t exist there until the British introduced curry powder just over 100 years ago), and there are three main forms in which it is commonly served: karē raisu (curry over rice), karē udon (curry over noodles) and karē pan (a curry-filled pastry). This version, served with a breaded cutlet known as a 'katsu', is perhaps the most well-known Japanese curry dish, and has become hugely popular around the world. We're serving it here with some sticky Japanese rice on the side and some crunchy pickled veg to cut through the rich, mild sauce.