Japanese Curry With Rice

• Traditionally, white rice is always served with Japanese curry. If you are eating Japanese curry at a restaurant, white rice is often the only accompaniment. Use a short grain Japanese-style white rice for the most authentic flavor, or opt for a whole grain brown rice to increase the nutritional value in the dish. Serve rice in a one-to-one ratio with the curry, ladling the curry to one side of the rice before serving. Use a plate or bowl to serve curry and rice.

Japanese Curry With Noodles

• Curry with noodles is the second most popular way to serve Japanese curry. Use fresh or dried udon noodles for this soup-like preparation. Cook fresh noodles for two to three minutes in boiling water or dried noodles for eight to 10 minutes until tender. Prepare the curry sauce with your favorite vegetables and meat and thin the sauce slightly so it has the consistency of a soup. Serve atop a bowl of hot noodles.

Tsukemono

• Tsukemono, a pickled vegetable mix, is served with Japanese meals and curry is no exception. Fukijin zuke is a particular kind of tsukemono that traditionally accompanies Japanese curry. Made up of cucumber, daikon, eggplant and lotus root, this soy sauce-flavored, sweet and crunchy pickle complements curry's warmth. Pickled shallots, takuan daikon pickles and nukazuke pickles all have a great crispness and cooling sweetness when eaten together with curry. Find tsukemono at Japanese or Asian grocery stores.

Soft-Boiled Egg

• Soft-boiled eggs show up a lot in Japanese cuisine. With a nearly set, bright yellow yolk, a soft-boiled egg also provides a cooling, soothing texture that pairs so perfectly with curry. Cook large eggs in their shell for six minutes in boiling water. Run the egg under cold water and when it is cool enough to touch, use a spoon to crack it open and remove it from its shell. Slice each egg in half through the longest side and serve one half with each serving of curry.