If you ask any Japanese person, they will probably agree that curry was a staple in their home growing up.
Japanese curry, or “kare,” (カレー) is a beloved comfort food with its rich, flavorful sauce and hearty ingredients, it’s no wonder that many Japanese people grew up on this dish.
Japanese curry has an interesting history. It was introduced to Japan by the British during the Meiji era (1868-1912) and was originally an adaptation of Indian curry, modified to suit Western tastes. Over time, the Japanese made the dish their own, creating a unique version that is milder, thicker, and slightly sweeter than its Indian counterpart. Although it’s typically not served as spicy as Indian curry, you can easily adjust it to your spice preference.
Making Japanese curry at home is straightforward, especially with the availability of pre-made curry roux blocks.
Different Ways to Use Japanese Curry
Japanese curry is incredibly versatile, offering a rich and comforting base that can be used in a variety of dishes. Its mild yet flavorful sauce, made with a blend of curry powder, roux, and vegetables, can be paired with so many different ingredients.
Here’s a few different ways curry can be enjoyed:
- Katsu Curry: Combines a crispy, breaded pork cutlet (or other protein) with the rich curry sauce served over rice.
- Curry Pan: Deep-fried bread is filled with warm curry.
- Curry Udon: Curry is poured over thick, chewy udon noodles and mixed with a dash-based broth.
What Type of Curry Roux to Use
To make the base of Japanese curry, you will need Japanese curry roux. It’s a concentrated curry base made by cooking flour, oil or butter, and Japanese curry spices into a thick paste, often sold in block or cube form. When added to simmering meat and vegetables, it melts into a rich, savory, slightly sweet curry sauce that’s a staple in Japanese home cooking.
I recommend using curry roux from:
- Java Curry – Pictured; the one I like the most because I think it is the spiciest!
- Vermont Curry – Best for those who like curry on the sweeter side.
- S&B Golden Curry – I usually switch between Java and S&B depending on what’s available.
Recommended Rice Cookers
Do I need to have a fancy rice cooker to make this meal?
This is a question I am asked all the time. The answer is NO!
Just like anything, generally, the higher the quality, the better. But you can make my rice cooker meals in a cheap rice cooker!
Click on the photos of each of the respective the rice cookers to be taken to my rice cooker recommendations! I have the Tiger 5.5 cup rice cooker pictured. It can make over 10 servings of rice at a time.
While short-grain white rice is the most traditional, you can also experiment with other types of rice.
Key Features to Look For in a Rice Cooker:
Steaming Basket or Tray: Allows you to steam vegetables or cook other ingredients while the rice cooks.
Multiple Cooking Functions: Ensure it has settings for steaming, slow cooking, and possibly even baking.
Non-Stick Inner Pot: Makes cleaning easier and prevents sticking.
Timer and Keep Warm Function: Useful for planning meals ahead of time and keeping them warm until you’re ready to eat.
What Type of Rice to Use
Choosing the right type of rice can be confusing, especially with so many varieties available. In Japanese cooking, however, Japanese short-grain or medium-grain rice is almost always the go-to choice.
Short-grain rice, often labeled as sushi rice, is particularly prized for its soft and chewy texture, which pairs beautifully with traditional Japanese dishes.
Medium-grain rice is a great alternative if short-grain isn’t available (I actually almost always use medium-grain myself because it’s generally cheaper where I live!). Both are ideal for recipes like this one, where the rice’s stickiness helps meld the flavors into every bite.
Easy Classic Japanese Curry (カレーライス)
- Total Time: 25 minutes
Description
Japanese curry is a rich, flavorful dish featuring a thick, savory sauce with a hint of sweetness served over rice. Made using Japanese curry roux, tender meat, and vegetables like potatoes and carrots, it’s a comforting and hearty meal.
Ingredients
- 1 potato, diced
- 2 large carrots, diced
- 2 cup mushrooms (any type is fine, but I recommend shiitake, enoki, or shimeji)
- 1 lb boneless/skinless chicken breasts or thighs, diced
- 6-8 oz. Japanese curry roux (I recommend starting with 6 oz., then add more or less depending on how thick you like your curry)
- 5 1/3 cup water
- 8 servings rice (I recommend Japanese short-grain or medium grain rice for the most authentic Japanese experience!)
Instructions
- In a large pot over medium-high heat, heat up some neutral cooking oil. Add the chicken, cooking until browned.
- Add the mushrooms, potatoes, carrots, and water to the pot. Increase the heat to high and bring to a boil, cooking until the potatoes and carrots are tender.
- Stir in the curry roux until fully combined. Add more or less curry roux and water, depending on your desired level of thickness.
- Serve the curry on top of rice and enjoy!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 8
I made this last week and it turned out so good! Love how easy Japanese curry is to make.
Thanks for sharing, Damon!
This was rich and cozy without needing anything fancy — the curry blocks worked great.
Thanks for your review, Maya! 🙂