Japanese curry (or Kare raisu, aka 'curry rice') is one of my favourite dishes whenever I'm looking for a comforting and hearty meal - particularly for the fall and winter months. Every time I enjoy this, it feels like a giant warm hug wrapped around my tummy. As one of Japan's most beloved national dishes, it's also incredibly popular all around the world for its simplicity and delicious taste.
For how incredibly delicious it is, Japanese curry is super easy to make. With just a few simple ingredients, it's perfect for a large family dinner (a kid-friendly favourite!) or for weekly meal prep.
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What does Japanese Curry Taste Like?
Japanese curry differs from other types of curry (such as Indian or Thai) by its uniquely milder and sweeter flavour, due to ingredients such as apples, onions, and carrots. It's also generally less spicy than other curries (which makes it more accessible to a wider audience, including kids), while being rich and savoury in taste. In terms of texture, Japanese curry is thicker than other curries, and resembles more of a stew than a sauce.
Japanese Curry Roux
Unlike other Indian or Thai curry, Japanese curry is most commonly made using store-bought curry roux. Curry roux is a pre-packaged mixture of spices, seasoning, oil and flour that comes in solid blocks or cubes, closely resembling a chocolate bar in appearance. It serves as an incredibly convenient way to create a thick curry that's packed full of flavour without the need to combine a variety of spices from scratch.
Japanese Curry Roux Brands
You can find curry roux at most Asian supermarkets. There are many brands, with some of the most popular being S&B Golden Curry (my personal favourite), Java Curry, Vermont Curry, and Kokumaro Curry. They each offer a slightly different taste, and are typically offered at different spice levels, ranging from Mild to Medium to Hot.
Staple Ingredients
Please scroll down to the recipe card for exact measurements.
- Curry roux - any of the brands mentioned above will work great. Choose the spiciness level that you prefer; you can even mix and combine different brands and different spice levels in the same batch for a more interesting flavour profile!
- Vegetables - I typically use potatoes, carrots, and onions as my staple ingredients, which are commonly used in this dish. Yukon gold potatoes are my preferred choice as they generally hold up well in stews, and don't fall apart like russet potatoes typically do. You can also use other types of vegetables such as mushrooms, chickpeas, zucchini, or eggplant.
- Protein - I like using cubed beef for a rich, meaty flavour. Stewing beef cuts such as chuck roast are ideal for using in stews such as this. But you can also use other proteins such as chicken, tofu, or seafood.
- Other - you'll also need butter and garlic for sautéing.
Flavour Enhancers
In addition to the staple ingredients mentioned above, I also like to use a few other ingredients to further enhance the flavour of Japanese curry. These are optional, but I recommend adding these to take your dish to another level:
- Worcestershire sauce - adds a pop of Umami for richness and depth of flavour
- Ketchup - brings in tangy sweetness to add depth and complexity to the curry, as well while further helping thicken the curry
- Honey and red apple - adds sweetness to balance out the savoury spicy flavours of the curry.
Serving Suggestions
Serve over a bed of steamed white rice - a perfect pairing partner for Japanese curry! My personal go-to rice for this dish are medium grain rice from Nishiki or short-grain rice from Koshihikari. But you can use whatever rice you like! I use a Zojirushi rice cooker at home (that I've been using for years) and it is the best rice cooker I've ever used, with perfectly cooked rice every time.
Instructions
Here are step-by-step instructions on how to make this Japanese Curry:
STEP 1: Chop vegetables (potatoes, carrots, onions) into large chunks or slices (roughly 1-inch in size). Mince garlic and grate apple.
STEP 2: Soak potato chunks in bowl of warm water for 15 minutes to remove excess starch.
STEP 3: Salt beef cubes, and let them sit at room temperature for 10 minutes.
STEP 4: In a pot over medium heat, add 1 teaspoon of cooking oil. Once heated, add beef cubes. Sear for 2-3 minutes until browned on all sides, then remove from pot.
STEP 5: Add butter and onions. Sauté for 8 minutes until caramelized.
STEP 6: Add minced garlic, sauté for 30 seconds. Add potatoes and carrots, stir for 1 minute. Add cooked beef back to pot.
STEP 7: Pour in 5 cups of water to pot. Optional: Add grated apple, honey, ketchup, and Worcestershire sauce, and stir.
STEP 8: Simmer, covered, on medium-low heat for 15 minutes, stirring occasionally.
STEP 9: Once pot comes to a boil, skim off any scum from the top layer. Continue to let it cook.
STEP 10: Check for doneness by piercing a potato with a wooden chopstick. It's done when it pokes through a potato cleanly and easily. Turn off the heat.
STEP 11: Add curry roux to pot, by adding 1-2 cubes at a time to a ladle and submerging in water, slowly dissolving the cubes with chopsticks.
STEP 12: Simmer uncovered on medium-low heat, stirring frequently, for 15 minutes until the curry thickens (making sure nothing is stuck to bottom of pot or else it may burn).
STEP 13: Remove from heat and serve with a bowl of rice - enjoy!
Storage
Refrigerate any leftovers to re-heat another time - you can typically store Japanese curry in the fridge for up to 3 days, or freeze for up to 1 month. TIP: If freezing, make sure to separate the potatoes from the curry before freezing in order to maintain their texture. Thaw in the fridge overnight before eating.
Toasty's Tips
- This recipe is great for meal prep - batch-prep several servings of rice, and have lunch or dinner ready for days.
- Mix and match different brands and spice levels of curry roux in the same batch for some interesting flavour combinations!
- While the staple ingredients on their own will make a delicious curry, I highly recommend adding the flavour enhancers!
- Make sure to prep all ingredients beforehand so that you can do each step of the cooking process seamlessly without unnecessary breaks.
- When preparing vegetables, cut potatoes and carrots into large chunks to absorb more flavour into each bite, and to ensure they maintain their texture and don't fall apart.
- Re-heat any leftovers in a saucepan on the stovetop for best results.
FAQ
What do I do if my curry is too watery?
The easiest way to adjust the thickness level of the curry is to adjust the water-to-curry-roux ratio. So if it's too watery, either use less water next time, or add more curry roux - you can try adding one block at a time to see how well it thickens it up, and then add more as needed. Another way is to use a cornstarch slurry (mix together a 1:1 ratio of cornstarch and water in a separate bowl) and mix it in to the curry a small amount (i.e. teaspoon) at a time. This acts as a thickening agent for may sauces; just make sure to mix the water and cornstarch first before adding it in (do not add the cornstarch in to the curry directly or else it will clump up).
What type of rice should I serve this with?
Short-grain Japanese rice (often use for sushi) is known for its sticky texture and commonly used with this recipe - my favourite brand is from Koshihikari. Medium-grain Japanese rice works great as well, such as from brands like Nishiki or Kokuho-Rose. Jasmine rice is also a popular option. In reality, almost any kind of rice will work!
Other Recipes to Try
Looking for other easy and delicious recipes? Try these:
📖 Recipe
Japanese Curry on Rice
Suggested Equipment
Ingredients
- 2 onions - large
- 2 carrots - medium
- 3 potatoes - Yukon gold
- 2 cloves garlic
- 1 tablespoon butter
- 5 cups water (or stock)
- 1 lb cubed beef (or other protein alternative)
- 8 oz Japanese curry roux
Flavour enhancers (optional):
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ketchup
- 1 tablespoon honey
- 1 red apple (Fuji or honeycrisp work great)
Serve with rice
- 8 cups medium grain white rice (or your preferred rice type)
Instructions
- Chop vegetables (potatoes, carrots, onions) into large chunks or slices (roughly 1-inch in size). Mince garlic and grate apple.
- Soak potato chunks in bowl of warm water for 15 minutes to remove excess starch.
- Salt beef cubes, and let them sit at room temperature for 10 minutes.
- In a pot over medium heat, add 1 teaspoon of cooking oil. Once heated, add beef cubes. Sear for 2-3 minutes until browned on all sides, then remove from pot.
- Add butter and onions. Sauté for 8 minutes until caramelized.
- Add minced garlic, sauté for 30 seconds. Add potatoes and carrots, stir for 1 minute. Add cooked beef back to pot.
- Pour in 5 cups of water to pot. Optional: Add grated apple, honey, ketchup, and Worcestershire sauce, and stir.
- Simmer, covered, on medium-low heat for 15 minutes, stirring occasionally.
- Once pot comes to a boil, skim off any scum from the top layer. Continue to let it cook.
- Check for doneness by piercing a potato with a wooden chopstick. It's done when it pokes through a potato cleanly and easily. Turn off the heat.
- Add curry roux to pot, by adding 1-2 cubes at a time to a ladle and submerging in water, slowly dissolving the cubes with chopsticks.
- Simmer uncovered on medium-low heat, stirring frequently, for 15 minutes until the curry thickens (making sure nothing is stuck to bottom of pot or else it may burn).
- Remove from heat and serve with a bowl of rice - enjoy!
Notes
- Video: Watch the step-by-step video tutorial here.
- Refrigerate any leftovers to re-heat another time - you can typically store Japanese curry in the fridge for up to 3 days, or freeze for up to 1 month. TIP: If freezing, make sure to separate the potatoes from the curry before freezing in order to maintain their texture. Thaw in the fridge overnight before eating.
- This recipe is great for meal prep - batch-prep several servings of rice, and have lunch or dinner ready for days.
- Mix and match different brands and spice levels of curry roux in the same batch for some interesting flavour combinations!
- While the staple ingredients on their own will make a delicious curry, I highly recommend adding the flavour enhancers!
- Make sure to prep all ingredients beforehand so that you can do each step of the cooking process seamlessly without unnecessary breaks.
- When preparing vegetables, cut potatoes and carrots into large chunks to absorb more flavour into each bite, and to ensure they maintain their texture and don't fall apart.
- Re-heat any leftovers in a saucepan on the stovetop for best results.
STEP-BY-STEP VIDEO
You can find step-by-step video tutorials for all of my recipes on my YouTube Channel. There you'll find many more tips and tricks to help you along!
Nutrition
Note: Nutrition information is automatically calculated, so should only be used as an approximation.
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