Japanese curry is a flavorful dish that combines tender chunks of chicken, potatoes, and carrots in a rich, mildly spiced curry sauce. Unlike curries from other parts of Asia, Japanese curry has a thicker texture and a slightly sweet and savory flavor, often enhanced with ingredients like grated apple or honey for sweetness. Japanese curry is loved in Japan and also outside of Japan. The curry is served over fluffy Japanese short-grain rice, creating a satisfying balance of textures and flavors.
The best way to enjoy Japanese curry is fresh and hot, ladled plentifully over rice, with a side of pickled radish or pickled ginger to add a tangy crunch.
I know at this point you must be salivating as you can’t wait to have and taste your own Japanese curry. I’ll make that dream come through with the easy-to-follow Japanese curry recipe that is aimed at helping you make the perfect Japanese curry at home a in a matter of minutes.
Japanese Curry Recipe: The Best Japanese Recipe Idea
Equipment
- Cutting board
- Medium-sized pot or Dutch oven
- Grater (if using apple or ginger)
- Measuring cups and spoons
- Rice cooker (this is optional, for cooking rice)
Ingredients
For the Curry:
- 1 tbsp vegetable oil
- 1 medium onion thinly sliced
- 2 medium carrots chopped into bite-sized pieces
- 2 medium potatoes peeled and cut into chunks
- 500 g boneless chicken thighs cut into bite-sized pieces (or substitute with tofu for a vegetarian option)
- 4 cups water
- 4 cubes Japanese curry roux store-bought, like Golden Curry or Vermont Curry
- 1 tsp grated ginger optional
- 1 clove garlic minced (optional)
- 1 apple grated (optional, for sweetness)
- Salt and pepper to taste
For Serving:
- 4 cups cooked Japanese short-grain rice
- Pickled radish or pickled ginger optional garnish
Instructions
Prepare Ingredients
- Chop vegetables and chicken into bite-sized pieces.
- Grate the ginger and apple if using.
Sauté Aromatics and Chicken
- Heat vegetable oil in a medium-sized pot over medium heat.
- Add onions and sauté until softened and lightly browned, about 5 minutes.
- Add garlic and ginger (if using) and cook for 1 minute until fragrant.
- Add chicken and sauté until lightly browned on all sides.
Cook Vegetables
- Add carrots and potatoes to the pot. Stir to coat with oil and season with a pinch of salt and pepper.
Simmer
- Pour in 4 cups of water and bring to a boil. Reduce the heat to a simmer, cover, and cook for about 15-20 minutes, or until the vegetables are tender.
Add Curry Roux
- Break the curry roux cubes into smaller pieces and stir them into the pot until fully dissolved.
- Simmer the curry uncovered for another 10-15 minutes, stirring occasionally, until the sauce thickens. Adjust seasoning if needed.
Serve
- Spoon curry over bowls of steamed rice. Garnish with pickled radish or pickled ginger if desired.
Notes
- You can use any of these proteins: Use beef, pork, shrimp, or tofu as a substitute for chicken.
- For a vegetarian option: Replace chicken with more vegetables like bell peppers, zucchini, or eggplant. Use vegetable stock instead of water.
- To Make It Spicy: Add a pinch of cayenne pepper or a drizzle of chili oil for heat.
- To Add Extra Flavor: Mix in a spoonful of soy sauce, honey, or Worcestershire sauce for added depth.
