Japanese Curry

Japanese curry is rich, thick, and has a hearty, stew-like texture. It typically features a protein, sweet onions, carrots, and potatoes, all brought together by a roux—a blend of fat, flour, and fragrant curry spices.

There are countless variations across regions and households, but the classic version often uses chicken, which is exactly what this recipe covers!

History of curry in Japan

Curry made its way to Japan in the late 1800s, brought by the British, who served it as a Western-style stew seasoned with curry powder. The Japanese put their own spin on it, giving rise to Curry Rice.

Fast forward to the 1950s, S&B Foods introduced curry roux in convenient block form, making it a household favorite. Today, Japanese curry is a home-cooked staple, found in restaurants, food halls, and even across Asia, proving its global appeal.

Ingredients:

For the Curry:

• 2 tbsp butter or oil (because flavor matters)

• 1 lb (450g) protein of choice (chicken, beef, pork, or tofu if you’re feeling plant-based)

• 1 onion, chopped (because every good dish starts with onions)

• 2 carrots, sliced into chunky rounds (we’re making real-deal comfort food, not a salad)

• 2 potatoes, peeled and cubed (the fluffier, the better)

• 3 cups water or broth (chicken or veggie)

• 1 box (about 4 oz) Japanese curry roux (store-bought or homemade)

• 1 tbsp Worcestershire sauce (the secret ingredient no one talks about)

• 1 tbsp ketchup (trust me on this one)

• 1 tsp honey or sugar (just a touch of sweetness)

• Salt and pepper, to taste

For Serving:

• Steamed white rice (because curry without rice is just soup)

• Fukujinzuke (Japanese pickles, optional but awesome)

Instructions:

1. Sear the protein – Heat butter in a large pot. Toss in your meat or tofu, and let it sizzle until golden brown. Don’t rush it; golden = flavor.

2. Build the base – Add onions and cook until they soften and start whispering sweet, caramelized secrets. Toss in carrots and potatoes.

3. Add the liquid – Pour in the water or broth, then let everything simmer on medium heat for about 15-20 minutes, or until the veggies are fork-tender.

4. Magic moment: the roux – Break up the curry roux and stir it in. Watch as the broth thickens into the rich, velvety sauce we all know and love. Add Worcestershire sauce, ketchup, and honey for extra depth. Simmer for another 5 minutes.

5. Taste and tweak – Add salt and pepper if needed. If you like it spicier, toss in a pinch of cayenne or a splash of hot sauce.

6. Serve and enjoy – Ladle that beautiful curry over rice, garnish with pickles, and prepare to enter a food coma.

Warning: Highly addictive. Side effects may include making extra portions "just in case" and finding excuses to eat leftovers for breakfast.