Homemade Japanese Curry

8 Reviews / 4.9 Average
When we went to Japan, one of my favorite meals was Japanese Curry. Here's my homemade recipe for this yummy dish with more veggies and less deep frying to keep it real food approved.
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Japanese Curry on 100 Days of Real Food

I’d never had (or even heard of) Japanese curry before this trip and oh. my. goodness, was it YUMMY!

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!).

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. I love how this comes together quickly enough to be a one-dish weeknight dinner. Enjoy. :)

Homemade Japanese Curry on 100 Days of Real Food

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14 thoughts on “Homemade Japanese Curry”

  1. The most well-known ones stewed alongside curry are onions, carrots, and potatoes. You could even include some cut apples. Root vegetables are habitually stewed with the curry, and you could consider utilizing variations like sweet potato or squash, kabu, daikon, and so on.

  2. What are your best suggestions for a single person doing this. I freeze portions, etc but cooking so much for one can get old.

  3. 5 stars
    I made this for dinner this week using chicken thighs and added some raw broccoli to the carrots, onions, and potatoes. It is a delicious dinner and also reheats beautifully as well.

  4. 5 stars
    This looks delicious. Japanese curries get forgotten too often, they are such a unique flavour! Interesting that they often use the crispy chicken as well, I don’t know any other cuisines that do that with curries.

  5. I use arrowroot powder to thicken sauces and it’s gluten free. Just mix with water and form a paste and stir in at the end rather than at the beginning. Sauce should be simmering when you add the mixture and it will thicken very quickly.

    1. JustAnotherJapanese

      What kind of maniac tries eating curry rice with chopsticks?!
      Otherwise, nice recipe.

    1. 5 stars
      I was taught by a Japanese friend to make a curry just like this (full of veggies) when I lived in Japan 30 years ago. We used potato starch or cornstarch when making the curry sauce.

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