If you’re craving a comforting bowl of Japanese Curry, my recipe is the perfect solution! It’s incredibly easy to make in just 15 minutes with simple ingredients like curry roux, carrots, and potatoes. Plus, this one-pot dish is great for meal prepping—just store it in a ziplock bag, and you’ll have a delicious meal ready to enjoy anytime! Trust me, once you try this recipe, you’ll want to make it again and again!
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Why I Love This Recipe
What I love about my Japanese Curry recipe is how it serves as the foundation for so many different and delicious Japanese dishes! This simple, flavorful curry base made with curry roux and vegetables like carrots and potatoes is the key to making everything from Chicken Curry to Japanese Beef Curry. It’s perfect for anyone who wants to make a quick, comforting meal in just 15 minutes, but it’s also versatile enough to be used in various recipes like my Katsu Curry made with my homemade Tonkatsu dish or Chicken Katsu Curry made with my Chicken Katsu recipe!
Plus, you can use this curry as a side for Japanese Style Hambagu Steak to make a Hamburger Curry twist. Whether you’re craving a hearty, sweet Japanese-style curry or looking for a meal prep hero, this recipe has you covered! Once you make it, you’ll be hooked on how easy and satisfying it is to whip up!
Ingredients
Ingredients
- Curry Mix – block of Curry Mix. My recommendation is House Foods Java Curry, but you can use the brand and flavor you prefer.
- Neutral Oil – no taste or flavor with high cooking temperature. Some choices are sunflower oil, peanut oil, sallower oil, vegetable oil, and canola oil.
- Onion – yellow or brown onion, chopped
- Carrot – fresh carrots, chopped and peeled.
- Potatoes – washed, peeled and cut into cubes. I recommend soaking them in water prior to cooking to remove excessive starch.
- Rice – I recommend serving the curry with steamed fresh white rice, however, you can also use your rice of choice if you prefer.
🔑 Curry Secret Ingredients
Enhance the flavor of your Japanese curry by adding a secret ingredient such as 1 tbsp of Maple Syrup or Honey for sweetness, 1/4 Cup Grated Apple for a touch of sweetness, 1/4 tsp of Chili Oil for a kick, or 1 tbsp of Butter for richness. If you elect to use a secret ingredient, I recommend only selecting 1 to avoid over-flavoring the curry.
Essential Kitchen Equipment
- Dutch Oven or Large Pot
Directions
☑ Before Getting Started
Use a Large Pot to make the curry to ensure there’s enough surface area for the curry to thicken properly and for the vegetables to cook evenly.
Step 1 Prepare the potato by peeling it, cutting it into cubes, and soaking in cold water for 5-10 minutes to remove excess starch. Peel and chop the carrots.
Step 2 Heat cooking oil over high heat in a Dutch oven or large pot. Once the oil is heated, add the chopped onions and sear them until golden brown, about 1-2 minutes.
Step 3 Add 1 1/2 cups of water into the pot and bring it to a soft boil. Once boiling, reduce the heat to medium-low, and add the chopped carrots, cubed potatoes, curry roux, and any secret ingredients you’d like to include. Cook for 10-15 minutes, partially covered, stirring occasionally until the curry thickens and the vegetables are cooked to your liking. Serve over rice.
🌿 Garnishing Pro Tip
Garnish your dish with Fukujinzuke for enhanced flavor or Parsley for improved presentation.
Recipe Variations
For a different take on curry, try my Keema Curry or Spinach Mushroom Curry recipes. Instead of curry roux, these versions use real curry powder for a more authentic flavor. Both are great alternatives if you want to switch things up from the classic Japanese curry!
Pairing Recommendations
For the perfect meal, serve your curry with steamed rice and traditional Japanese sides like a fresh green salad tossed in my Japanese Ginger Salad Dressing and a comforting bowl of Cream Corn Soup. The salad adds a crisp, tangy contrast to the rich curry, while the creamy soup helps balance the flavors out from the curry.
Frequently Asked Questions
Can I use a different type of curry roux for this recipe?
Absolutely! I personally like House Foods, but feel free to use any Japanese curry roux like S&B that suits your taste, whether it's mild, medium, or spicy.
How do I make the curry spicier?
To add more spice, I would recommend using chili oil to avoid adding any unwanted flavors.
How can I make this curry thicker?
If the curry is too thin, you can simmer it for a few more minutes to reduce the liquid and thicken it up.
Can I use a different type of rice?
While white rice is traditionally used in Japanese curry, you can substitute with brown rice for a healthy option.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3-5 days. For longer storage, transfer the curry to ziplock bags and freeze for 3-4 months. To defrost, place the curry in hot water to return it to liquid form, then microwave for 45-60 seconds.
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Watch How To Make It
Japanese Curry
Ingredients
- 2 Blocks Curry Roux
- 1/2 tbsp Cooking Oil neutral, no flavor
- 1/4 Cup Onion chopped
- 1 1/2 Cups Water
- 1/2 Cup Carrot chopped
- 1/2 Cup Potato cubed
- 2 Cups Rice
Instructions
- Gather all the ingredients.
- Peel and cut the potato into cubes, then soak it in cold water for 5-10 minutes to remove excess starch. Peel and chop the carrots.
- Heat some cooking oil over high heat in a Dutch oven or large pot. Once the oil is hot, add the chopped onions and cook for about 1-2 minutes, until they turn golden brown.
- Pour in 1 1/2 cups of water and bring it to a gentle boil. Once boiling, lower the heat to medium-low. Add the carrots, potatoes, curry roux, and any secret ingredients you want to add. Let it simmer for 10-15 minutes, stirring occasionally and partially covering, until the curry thickens and the vegetables are tender. Serve the curry over rice.
