Japanese Curry From Scratch!
Japanese curry is a thicker, sweeter version of Indian curry. This is due to the use of milder spices as well as the addition of caramelized onions and a flour-based roux.
While living in Tokyo, I frequented a chain restaurant called CoCo Curry. They specialized in, as you could probably guess, curry. But when trying to save some yen, I would make my own at home from scratch.
After moving back home to the United States, I longed for the fragrant aroma and spicy-yet-sweet taste of Japanese curry. After a particularly long day, reheating some leftover curry was both comforting and filling. I’ve found a way to replicate my favorite curry using pre-made curry roux cubes; it's very simple (and cheap)! One package will cost roughly $5 if you buy in bulk (I like to buy this pack of 5). And, of course, vegetables are fairly inexpensive, too.
Only 5 Steps to Japan
I’ll be providing instructions for a classic curry using half of the box. This should be enough for two people. You should double the recipe if you're cooking for a larger party.
It is super simple to make, and in only five steps, you'll be enjoying a taste of Japan in the comfort of your home!
|Prep time||Cook time||Ready in||Yields|
Serves 2 hungry people
- 4 golden potatoes, peeled and chopped
- 4 carrots, peeled and chopped
- 1/2 onion, chopped
- 2 1/2 cups water
- 1/2 box curry roux
- Cooking oil (any type)
- Cut up your veggies into bite-sized pieces.
- Fry them up in cooking oil for 5 minutes.
- Add water and bring to the boil. Turn down the heat and let it simmer for 15 minutes.
- Add the roux and stir continuously for 5 minutes over low heat.
- Check the consistency of your curry. It should be thick but not hard.
Step 1: Cut Up Your Veggies
First, cut your onions, carrots, and potatoes into bite-sized pieces. I prefer the ingredients to be a little chunkier, similar to the components of American stew, but cut them to your liking.
Step 2: Fry Them Up
Cook the vegetables in the oil of your choice for 5 minutes. This will draw out the unique flavors and create a lovely base for your curry.
Step 3: Add Water and Simmer
Pour in the water and allow it to come to a boil. Then, lower the heat, cover, and let simmer for 15 minutes. The pot should never be frothing during this time.
Step 4: Add Roux and Stir
Keep the heat on low. Take four of the eight blocks and crumble them into the pot. Stir continuously for 5 minutes.
Step 5: Check Consistency
Your curry should be thick but not hard. Move a spoon through it. It should be easy, with little resistance. If it is too thick, add some more water. If it is too watery, add some more roux, ¼ of a block at a time.
Now, it's time to enjoy the final product. Japanese curry is best served with steaming white rice. Leftovers can be saved for up to four days. It will congeal in the fridge, so when reheating, just add a little bit of water to get it back to a more malleable consistency. The same can be done when reheating rice.
Curry is super fun to experiment with once you get the basic recipe down! Feel free to add whatever additional ingredients you want to this recipe (cheese, tofu, cubes of beef, etc.), but of course, it is a great dish to eat on its own.