Have you ever tried Japanese Curry (Karē, カレー) before? Are you wondering what kind of curry it is? Well, it’s more ‘Japanese’ than you think. Despite its foreign origins, curry is a dish that is hugely popular in Japan today for both home cooking and eating out and it has become a staple meal of the Japanese and is enjoyed by people of all ages.
Japanese Curry is quick and easy to prepare, a perfect family dish. It is an excellent choice for busy people who want to prepare a simple delicious meal with meat and vegetables. Learn how to make Japanese curry with this easy-to-follow step-by-step picture recipe.
What is Japanese curry?
Most countries around the world have their own curry and Japan also has a unique curry that they call just curry or karē (カレー). It is different from curries from other countries such as India, Thailand, or Sri Lanka.
The typical Japanese curry is thicker in texture and tastes sweeter but less spicy as it is adapted to Japanese tastes. The mild, bit sweet, and bit spicy nature of this dish draws Japanese people to eat it day after day.
When it comes to Japanese curry, the sauce is what really matters more than the other ingredients. The sauce is usually made with curry roux. The roux is added to stewed meat and vegetables and then simmered until thickened.
The usual ingredients added to Japanese curry include potatoes, carrots, onions, and meat, more often pork or beef, but you can also use chicken. It seems that pork is the most popular meat for curry in eastern Japan while beef is more common in western Japan.
CURRY & RICE (karē raisu)
Japanese curry is usually eaten with rice together as one dish. So, you would hear the term “Curry Rice” (カレーライス, Karē Raisu) mentioned often. Did you know that “Curry Rice” is considered to be the National Dish of Japan? No, we are not mistaken. In a survey, it is estimated that the Japanese were eating more curry than sushi or tempura! As both adults and children love it, the whole Japanese people eat it more than once a week.
The British brought curry
to Japan from India
Curry is not an original cuisine from Japan. Curry came to Japan in the late 19th century and it was introduced by the British, not by the Indians. When the British arrived in Japan, they brought curry powder* and it was a hit. And the Japanese adapted the dish to suit their tastes.
At the time, the curry was served aboard UK ships. It didn’t take a long time before curry was served aboard Japanese ships. (And until today, every Friday the Japanese navy can enjoy a delicious curry.) And then gradually, Japanese curry has become a staple meal of the Japanese and is enjoyed by people of all ages.
*Curry powder is not an Indian but a British invention. Indian curry is adapted to meet Western tastes and the British invented curry powder so that ordinary people could cook curry without mastering the spices.
How to make Japanese curry
You can make the curry with either store-bought curry roux or homemade curry roux.
1. with store-bought curry roux
You can easily make this curry with a store-bought curry roux that comes with different levels of spiciness. Yes, of course. it saves you time, but you have less control over the taste compared to making it from scratch.
2. with homemade curry roux
Alternatively, you can make the curry with homemade curry roux. That means you need to make curry roux first. Making curry roux at home has many advantages. You can control the level of spiciness and the proportion of various spices used. And the roux made from scratch is much healthier than the store-bought ones without the MSG and other food additives.
How to make homemade curry roux
Making the curry with store-bought curry roux is so easy and convenient. But if you want to prepare Japanese curry from scratch, It is not difficult to make curry roux at home adapting the recipe with your choice of the spice mix.
I have already shared a separate post with details on how to make homemade curry roux. So, please visit the page below and then make the curry roux according to the recipe.
EASY Japanese Curry Roux from Scratch (Step-by-Step
NOTE; Cut the homemade curry roux block into 4 cubes and use 1/4th of the block is enough for making curry for about 4 to 5 people.
What to Serve with Japanese Curry
Japanese curry is commonly served with rice. Sticky Japanese short-grain rice is preferred rather than the long or medium-grain varieties. Curry & Rice (aka Kare Raisu) is usually eaten with a spoon not with chopsticks because of the liquid nature of the curry. It is often accompanied by a garnish of fukujinzuke (vegetable pickles) or rakkyo (pickled Japanese scallion).
How to make Japanese curry
(step-by-step recipe)
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2 to 4
Ingredients
2 tablespoon cooking oil
1 large onion, finely chopped
1 tablespoon garlic paste or finely minced
1 teaspoon ginger paste or finely minced
1/2 teaspoons salt (or to taste)
350 g chicken, boneless
1 tablespoon Worcestershire sauce
1 tablespoon ketchup, or tomato paste/sauce
2 tablespoons applesauce or grated apple
1 onion, cut into wedges
1 large carrot, cut into wedges
1 large potato, cut into wedges
500 ml water, adjust as needed
1 cube of Homemade Curry Roux*, or 2 cubes of store-bought curry roux
NOTE: *Cut the homemade curry roux block into 4 cubes and use 1/4th of the block
Instructions
Cut the chicken into bite-size pieces.
Cut the vegetables into wedges; potato, carrot, onion
Chop the onion
Prepare the ingredients; apple sauce, salt, ginger paste, garlic paste, ketchup, Worcestershire sauce
Heat oil in a frying pan and sauté the onions until slightly brown. Add salt, ginger, and garlic paste and stir-fry for about one minute.
Now, add the chicken and sauté until slightly brown.
Add Worcestershire sauce, ketchup, and applesauce and mix well.
Next, add the diced vegetables and water. Mix well.
Bring to a simmer.
Cover and cook over low heat until the chicken and vegetables become tender.
Once the meat and vegetables are cooked, add the roux and mix well until it is dissolved. Cook for about 5 minutes until it thickens the curry, stirring frequently.
That’s it, your Japanese curry is ready!
Serve with rice! Enjoy!
How to Make Japanese Curry
Printable Recipe
How to make Japanese curry (Kare)
Ingredients
- 2 tablespoon cooking oil
- 1 large onion finely chopped
- 1 tablespoon garlic paste or finely minced
- 1 teaspoon ginger paste or finely minced
- 1/2 teaspoons salt or to taste
- 350 g chicken boneless
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ketchup or tomato paste/sauce
- 2 tablespoons applesauce or grated apple
- 1 onion cut into wedges
- 1 large carrot cut into wedges
- 1 large potato cut into wedges
- 500 ml water adjust as needed
- 1 cube of Homemade Curry Roux* or 2 cubes of store-bought curry roux
Instructions
- Cut the chicken into bite-size pieces, vegetables into wedges and chop the onion finely.
- Prepare the ingredients; apple sauce, salt, ginger paste, garlic paste, ketchup, Worcestershire sauce
- Heat oil in a frying pan and sauté the onions until slightly brown.
- Add salt, ginger, and garlic paste and stir-fry for about one minute.
- Now, add the chicken and sauté until slightly brown.
- Add Worcestershire sauce, ketchup, and applesauce and mix well.
- Next, add the diced vegetables and water. Mix well.
- Bring to a simmer.
- Cover and cook over low heat until the chicken and vegetables become tender.
- Once the meat and vegetables are cooked, add the roux and mix well until it is dissolved.
- Cook for about 5 minutes until it thickens the curry, stirring frequently.
- That’s it, your Japanese curry is ready!
- Serve with rice! Enjoy!
Notes
Thank you for being here, I appreciate it!
I love hearing from you so feel free to leave a comment on the post
If you make any of my recipes, I’d love to see pics of your creations
#joyofeatingtheworld or @joyofeatingtheworld
More Japanese Recipes
https://www.joyofeatingtheworld.com/category/all-recipes/japanese-food-recipes/
Coffee Jelly with Gelatin
Coffee Jelly with Agar
Sweet Potato Cake (Suito Poteto)
Candied Sweet Potato Fries (Imo Kenpi)
Potato Salad (Potesara)
Japanese Dorayaki