If you’re craving a hearty and flavorful one-plate meal, my Japanese Mushroom Curry is just what you need! This easy-to-make dish is packed with tender mushrooms, rich curry roux, and a creamy butter base, all served over rice! It’s just like the Japanese curry you’d get at your favorite restaurant, and it’s ready in no time—perfect for a filling, delicious meal any day of the week!
Why I Love This Recipe
I love this recipe because it’s the perfect way to enjoy the comforting, rich flavors of Japanese Curry, but with a light, mushroom-focused twist! It’s made with white button mushrooms, which bring out natural umami, and paired with a homemade curry base using my favorite House Food Curry roux—ensuring perfect results every time just like in my Japanese Vegetables Curry and Japanese Tofu Curry!
What makes it special is the simple, straightforward process: sauté the mushrooms with butter, simmer with just the right amount of water, and serve over rice for a hearty, satisfying meal in under 15 minutes. If you’re looking for a quick, bold, and healthy meal, this curry is a must-try! It’s perfect for meal prepping, and trust me, once you try it, you’ll want to make it again and again!
Ingredients
Ingredients
- 2 Blocks Curry Mix – block of Curry Mix. My recommendation is House Foods Java Curry, but you can use the brand and flavor you prefer.
- 1/2 tbsp Neutral Oil – no taste or flavor with high cooking temperature. Some choices are sunflower oil, peanut oil, sallower oil, vegetable oil, and canola oil.
- 1/4 Cup Onion – yellow or brown onion, chopped.
- 1/2 Cup Mushrooms – common white cap mushrooms, sliced.
- 1 tbsp Butter – unsalted or salted can both be used for this recipe.
- 1 1/4 Cup Water – filtered water.
- 2 Cups 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 or 1/4 tsp of Chili Oil for a kick. 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.
Step 1 Clean, wash and slice the mushrooms.
Step 2 Heat cooking oil over high heat in a Dutch oven or large pot. Once the oil is hot, add the chopped onions and sear them until golden brown, about 1-2 minutes.
Step 3 Next, add the sliced mushrooms and butter to the pot. Stir until the butter melts, then pour in 1 1/4 cups of water and bring it to a soft boil. Once boiling, reduce the heat to medium-low, then add the curry roux and any secret ingredients you’d like to include. Cook for 8-12 minutes, partially covered, stirring occasionally until the curry thickens. Serve over rice.
🌿 Garnishing Pro Tip
Garnish your dish with Fukujinzuke for enhanced flavor or Parsley for improved presentation.
Recipe Variations
For a protein-packed variation, try adding chicken to make my Japanese Chicken Curry, or for something more tender and rich, slow cook some beef for a delicious Beef Curry. If you’re in the mood for something more hearty, my Katsu Curry or Chicken Katsu Curry with a crispy fried cutlet over rice is the way to go! For a true Japanese classic twist, serve the curry over a juicy, savory Japanese Hambagu Steak to create a flavorful and classic Japanese Hamburger Curry!
Pairing Recommendations
To complement this curry dish, serve it with some classic Japanese style sides like a fresh green salad tossed in Japanese Style Ginger Dressing, paired with a comforting bowl of Cream Corn Soup. For a slightly different take, try my Wafu Dressing on the salad and serve it alongside a bowl of Japanese Tofu Miso Soup. To finish off the meal, you can’t go wrong with a refreshing Coffee Jelly for dessert!
Frequently Asked Questions
Can I use different types of mushrooms for this recipe?
Yes, you can use other mushrooms like enoki, osyter or shimeji, but I find white button mushrooms provide the best texture and flavor in curry.
How can I adjust the spice level in this curry?
This recipe is mild, but if you prefer more heat, you can add chili oil into the curry base.
How do I make the curry thicker?
If you prefer a thicker curry, simply simmer it longer to allow it to reduce. The curry will also naturally thicken as it cools down.
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 Mushroom Curry
Ingredients
- 2 Blocks Curry Roux
- 1/2 tbsp Cooking Oil neutral, no flavor
- 1/4 Cup Onion chopped
- 1/2 Cup White Button Mushrooms sliced
- 1 tbsp Butter
- 1 1/4 Cups Water
- 2 Cups Rice
Instructions
- Gather all the ingredients.
- Wash, clean and slice the mushrooms.
- 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.
- Add the sliced mushrooms and butter to the pot, stirring until the butter has melted. Then, pour in 1 1/4 cups of water and bring the mixture to a soft boil. Once it starts boiling, lower the heat to medium-low and stir in the curry roux, along with any secret ingredients you'd like to add. Let it simmer for 8-12 minutes, partially covered, stirring occasionally, until the curry thickens. Serve the curry over rice.
Nutrition
*Values Based Per Serving
