Japanese Curry is a rich, savory, and slightly sweet dish featuring tender chunks of meat, vegetables, and a thick, velvety curry sauce served over fluffy rice. It’s a beloved comfort food in Japan—mild in spice but full of deep, umami-packed flavor. Whether you’re making it from scratch or using curry roux, this dish is hearty, satisfying, and surprisingly easy to prepare at home.
Why You’ll Love This Recipe
- Comforting, flavorful, and filling
- Kid-friendly with mild heat
- Great for meal prep and leftovers
- Customizable with your choice of meat and veggies
- A complete meal in one bowl
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless chicken thighs or beef stew meat
- Onion
- Carrots
- Potatoes
- Garlic
- Ginger
- Japanese curry roux blocks (store-bought or homemade)
- Oil (vegetable or canola)
- Water or chicken broth
- Soy sauce (optional)
- Apple or honey (optional, for sweetness)
- Steamed white rice, for serving
- Optional toppings: fukujinzuke (Japanese pickles), boiled eggs, green peas
directions
- Heat oil in a large pot over medium heat. Add chopped onions and sauté until soft and lightly browned.
- Add minced garlic and ginger, cook for 1 minute.
- Add meat and cook until browned on all sides.
- Stir in carrots and potatoes.
- Pour in water or broth to cover the ingredients. Bring to a boil, then reduce heat and simmer for 1520 minutes, or until vegetables are tender and meat is cooked through.
- Break curry roux blocks into pieces and stir them into the pot. Stir continuously until completely dissolved and the sauce thickens.
- Simmer for another 510 minutes on low heat, stirring occasionally. Add soy sauce, grated apple, or honey if desired for extra depth.
- Serve hot over steamed rice with optional toppings.
Servings and timing
This recipe serves 46 people.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Variations
- Vegetarian: Skip the meat and use mushrooms, eggplant, and tofu.
- Spicy Curry: Use a hot version of curry roux or add a pinch of cayenne pepper.
- Katsu Curry: Top with crispy breaded pork or chicken cutlet.
- Seafood Version: Use shrimp or fish fillets in place of meat.
- Homemade Roux: Make your own curry roux with butter, flour, curry powder, and garam masala.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently in a saucepan over medium-low heat, adding a splash of water if the sauce thickens too much.
You can also freeze curry for up to 2 months—thaw overnight in the fridge and reheat before serving.
FAQs
What is Japanese curry roux?
It’s a concentrated curry base made from fat, flour, and spices, often sold in blocks for easy use.
Is Japanese curry spicy?
Not typically—it’s milder and sweeter than Indian or Thai curries.
Can I make it without curry roux?
Yes, you can make a homemade roux using butter, flour, curry powder, and other spices.
What kind of meat is best for Japanese curry?
Chicken thighs, beef stew meat, or pork shoulder are all great options.
Can I use instant curry mixes?
Yes, store-bought curry blocks like Golden Curry or Vermont Curry are commonly used and taste delicious.
How do I make it sweeter?
Grated apple or a spoonful of honey adds sweetness and balances the spices.
What’s the best rice to serve with curry?
Steamed Japanese short-grain rice is traditional, but jasmine or basmati also work.
Can I make it in a slow cooker?
Yes, add all ingredients except the roux and cook on low for 68 hours. Stir in the curry roux at the end.
Are there gluten-free curry roux options?
Some brands offer gluten-free versions, or you can make your own with gluten-free flour and spices.
What are good toppings for Japanese curry?
Fukujinzuke pickles, soft-boiled eggs, green peas, or tonkatsu are all classic toppings.
Conclusion
Japanese Curry is a beloved, comforting dish that’s easy to prepare and endlessly customizable. Whether you go classic with chicken and root vegetables or add your own twist, this flavorful curry is guaranteed to be a hit at the dinner table. Serve it over warm rice for a cozy, satisfying meal that you’ll want to make again and again.
Description
This Japanese Curry is rich, thick, and full of comforting flavor. Made with tender chicken or beef, carrots, potatoes, and onions, it’s simmered in a flavorful curry roux that’s mildly spiced and slightly sweet. Serve it over steamed rice for a classic and cozy meal!
For the Curry:
For the Curry Roux:
To Serve:
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Make the roux (can be done ahead):
In a small saucepan, melt butter over medium heat. Stir in flour and cook for 35 minutes, stirring constantly, until light golden.
Add curry powder, garam masala, and tomato paste. Stir until combined. Remove from heat and set aside. -
Sauté the meat and veggies:
In a large pot or Dutch oven, heat oil over medium heat. Add meat, season with salt and pepper, and brown on all sides.
Add onions and cook for 34 minutes until slightly soft. Add carrots and potatoes, then pour in water or broth. -
Simmer:
Bring to a boil, reduce heat, and simmer for 2025 minutes, until vegetables are tender and meat is cooked through. -
Add flavor and thicken:
Stir in grated apple, soy sauce, and the prepared curry roux. Simmer for 10 more minutes, stirring often, until sauce thickens and everything is well coated. Taste and adjust seasoning with salt, pepper, honey, or Worcestershire if desired. -
Serve:
Spoon curry over bowls of steamed rice and garnish if desired.
Notes
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Use store-bought Japanese curry roux blocks (like Golden Curry or Vermont Curry) as a shortcut if preferred.
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Add peas, mushrooms, or sweet potatoes for a veggie boost.
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This curry gets better the next day great for leftovers!
