Simple Japanese Curry Recipe - Delishably - Food and Drink
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Simple Japanese Curry Recipe

I am a professional broke girl who loves to get crafty in the kitchen on a dime.

Japanese curry is best served with steaming white rice.

Japanese curry is best served with steaming white rice.

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 timeCook timeReady inYields

10 min

25 min

35 min

Serves 2 hungry people

The final product!

The final product!

Ingredients

  • 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)

Instructions

  1. Cut up your veggies into bite-sized pieces.
  2. Fry them up in cooking oil for 5 minutes.
  3. Add water and bring to the boil. Turn down the heat and let it simmer for 15 minutes.
  4. Add the roux and stir continuously for 5 minutes over low heat.
  5. Check the consistency of your curry. It should be thick, but not hard.
Golden potatoes and white onions are the best choices for this recipe. Try to use the thickest carrots you can find. Asian markets are a great place to look.

Golden potatoes and white onions are the best choices for this recipe. Try to use the thickest carrots you can find. Asian markets are a great place to look.

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.

You can begin heating the pan while you chop everything up.

You can begin heating the pan while you chop everything up.

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.

Do not forget to stir—you don't want anything to burn.

Do not forget to stir—you don't want anything to burn.

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.

All of the vegetables should be submerged in water.

All of the vegetables should be submerged in water.

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.

Four cubes can be crumbled beforehand, or you can just break them apart in the water.

Four cubes can be crumbled beforehand, or you can just break them apart in the water.

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.

Your curry should look something like this. A nice golden-brown color is a sure sign that you nailed the consistency.

Your curry should look something like this. A nice golden-brown color is a sure sign that you nailed the consistency.

It's Ready!

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.

Get Experimental

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.

Comments

Shersingh Saini on August 17, 2020:

Ahh yes, these curry blocks are a gift from heaven. I wonder though, do curry places in Japan like Coco Curry use these roux?

The best part is of this is experimenting, putting a little ginger or spices can improve your game a lot.

Umesh Chandra Bhatt from Kharghar, Navi Mumbai, India on January 31, 2020:

Nice one. Quick and practical. Thanks.

Cina51 on May 23, 2019:

I tried your tender pork chops. The most tenderness pork chops I’ve ever eaten in my life. So simple to fix. Thank you so much.

RTalloni on May 23, 2019:

Ahhh...I wonder if my husband would like this better than the Indian curry he tolerates. Thanks!