I’d never had (or even heard of) Japanese curry before this trip and oh. my. goodness, was it YUMMY! That’s what led to the creation of this homemade Japanese curry sauce recipe!
Homemade Japanese Curry Sauce Recipe
One of the things I loved about Japan was the wide variety of traditional foods we got to try. I thought we’d be sick of sushi by the end of the week, but that could not have been further from the truth.
Here’s what it looked like…
So I set out to make a homemade version of this yummy dish with more veggies and less deep frying. I tried it all different ways and even consulted our cooking teacher from when we were there (via email—thanks Keiko!).
How to Make a Japanese Curry Sauce at Home
Here’s the final version I came up with… very similar to what we remember! I did use chicken stock when testing, but I think subbing beef stock would make the sauce even darker in color like the original.
To carry the potatoes and carrots you’re going to want a thick and flavorful sauce. Be sure to keep the temperature at a gentle simmer after adding in the stock, and whisk until you’ve reached the desired texture. This part is essential, otherwise you’re going to end up with a runny curry sauce!
Why not use Corn Starch to Thicken The Sauce?
Since we’re going for a totally homemade Japanese curry recipe from scratch, staying away from the corn starch helps differentiate this recipe from the boxed curry taste. By making a simple roux using whole wheat flour and butter, you’re going to get a much more ‘homemade’ taste. That being said, you can absolutely tailor this recipe to your taste using cornstarch or arrowroot powder to thicken the sauce if desired!
I love how this comes together quickly enough to be a one-dish weeknight dinner. Enjoy. :)