Japanese Curry Recipe


Updated: March 20 2024

Time to Cook: 20 minutes

Serves: 1 person


Adapted from Okonomiki Kitchen

What is Japanese Curry?


A delicious and comforting Japanese dish with a unique blend of spices. Curry rice, or kare rice (pronounced karē raisu), is a dish that was brought to Japan during the Meiji era (1868–1912) from the British, when India was under colonial rule. It was served to the Japanese Imperial Navy to prevent thiamine (vitamin B-1) deficiency and became popular across Japan in the 1960s when curry made its appearance in restaurants and supermarkets.


Ingredients


  • Curry roux cubes (1): the ratio of roux to water is 1 cube : 150 ml water. Add an additional tablespoon of water if you like a thinner consistency.
  • Protein: I use soy curls for a vegetarian/vegan alternative, however you can use your protein of choice.
  • Vegetables: The most standard vegetables added to Japanese curry are onions, potatoes, carrots and mushrooms. However, feel free to use other vegetables like peppers, kabocha, sugar snap peas, broccoli, cauliflower, green beans or okra.
  • Butter: Adds richness to the curry. Use dairy-free butter as needed.
  • Japanese Worcester or Fruit & Vegetable sauce: this adds sourness to balance out the sweet-savory taste of the curry. You may substitute this with ketchup or vinegar.

How to Make

Stove Top Method (20 minutes)

  1. Over medium high heat, add oil or butter and cook onion for a few minutes until lightly caramelized (this takes about 3 minutes).
  2. Add mushroom, carrots and potato and grated apples, and cook for about 2 minutes. Add soy curls, salt, pepper and cayenne. If using another protein, cook until no longer pink.
  3. Add water and bring to a boil. Then reduce heat and simmer for 8 minutes until potatoes are tender.
  4. Dissolve roux and mix in the Worcester sauce. Simmer for 2 minutes.
  5. Serve with rice and fukushinzuke. Enjoy!!

Microwave Method (12 minutes)

  1. Add the butter, onion, potato, carrots, mushroom and soy curls (or protein of choice) to a bowl. Add the water, apple sauce, salt, pepper and cayenne.
  2. Microwave for 5 minutes on medium (600 W) uncovered. If using poultry, skim the skum off. Add the curry cube, and mix.
  3. Microwave for another 4 minutes. Mix in the Worcester sauce.
  4. Serve with rice and fukushinzuke, and enjoy!

Extra Tip: Freezing Japanese Curry


Save the curry in individual batches (in small air tight food containers of Ziploc bags) and thaw it in the fridge overnight or in the microwave. Eat it with rice, pasta or you can even add it to ramen! A couple of scoop in your ramen and you’ve got yourself a seriously intense bowl of flavor!