Japanese curry

Japanese curry

By Food E Fare

Japanese curry has a sweet flavor and is prepared like a stew; meat and vegetables are cooked together with a curry paste that acts as a thickening agent. Japanese curry, known for its rich and comforting flavor, is a beloved dish in Japan. Here's a basic recipe to make Japanese curry at home:


  • 2 tablespoons vegetable oil
  • 1 onion, thinly sliced
  • 2 carrots, peeled and diced
  • 2 potatoes, peeled and diced
  • 1 pound (450g) meat of your choice (beef, chicken, pork), cut into bite-sized pieces
  • 3 cups (720ml) water or chicken/beef broth
  • 1 box (200g) Japanese curry roux (available in most Asian grocery stores)
  • Optional additional vegetables: bell peppers, peas, mushrooms, etc.
  • Cooked rice, to serve


Prepare Ingredients:

  • Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the sliced onion and cook until softened and translucent, about 5 minutes.

Cook Meat:

  • Add the diced carrots and potatoes to the pot and cook for another 5 minutes, stirring occasionally.
  • Push the vegetables to the side of the pot and add the meat. Cook until browned on all sides.


  • Pour in the water or broth, ensuring that the meat and vegetables are fully submerged. Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for about 15-20 minutes or until the vegetables are tender.

Add Curry Roux:

  • Break the Japanese curry roux into pieces and add them to the pot. Stir well until the roux is completely dissolved and the curry has thickened.


  • At this point, you can add any additional vegetables you like, such as bell peppers, peas, or mushrooms. Simmer for another 5-10 minutes until everything is heated through and the flavors meld together.


  • Serve the Japanese curry hot over cooked rice. It's traditional to serve it with fukujinzuke (pickled radish) on the side, but you can also enjoy it as is.


  • Japanese curry roux comes in different levels of spiciness (mild, medium, hot), so choose according to your preference.
  • Feel free to customize your curry by adding other ingredients like apples, honey, Worcestershire sauce, or soy sauce for extra depth of flavor.
  • Leftover curry can be stored in an airtight container in the refrigerator for 2-3 days or frozen for longer storage. Reheat gently on the stove or in the microwave before serving.
  • Japanese curry is often served with tonkatsu (breaded and fried pork cutlet) or chicken katsu (breaded and fried chicken cutlet) for a delicious meal known as katsu curry.

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