If you’ve ever had Japanese curry rice from a take-away sushi store or at a Japanese restaurant, you’ll know how incredibly delicious it is. Japanese curry is quite different from other curries from other places (like India). It is generally thicker and sweeter, so you must try it to taste the difference!
Curry Roux
Japanese curry rice is very easy to make and a very popular dish in Japan. Unlike other curries, Japanese people don’t mix up all sorts of different spices, but use store bought curry roux. Because they are so popular, there are many different varieties of curry roux available in Japan.
Japanese Curry Roux Brands
In Australia, S&B brand ‘Golden Curry’ sauce mix is readily available in the international isle of major supermarkets for around A$4. But my favourite is House brand ‘Java Curry Medium Hot’. This one is usually sold at Japanese grocery stores and Asian supermarkets.
The other popular curry roux is House’s Vermont Curry which is a commonly purchased curry roux in Japan. This is the one my mum usually uses and is my children’s favourite because the mild flavour has a delicious sweetness.
Homemade Curry Roux
If your local Japanese/Asian grocery store or online Asian store does not stock the ready-made curry roux packs then don’t despair. You can also make curry roux from scratch. Read my Homemade Japanese Curry Roux post to learn how to make it at home.
Levels of Japanese Curry Spiciness
There are basically three levels of spiciness no matter which brand you buy: mild, medium hot, and hot. It seems that there is a common colour scheme used among all the brands to differentiate these spice levels. Red packets are usually mild, green packets are medium hot, and blue packets are usually hot.
If you look at the back of the packets, a table shows how spicy the roux is in colour and number. I prefer medium-hot because it has a bit of a spicy kick but not too much. However, my children only like mild (I think it is a better option for younger people because it has a sweeter flavour).
Japanese Curry Ingredients
Commonly used ingredients for Japanese rice curry are a combination of protein and vegetables. Proteins such as chicken, beef, pork, and seafood such as shrimps are used generally. Common vegetables used are root vegetables such as potato and carrot.
Variations of Japanese Curry Rice
When different ingredients are used, the curry is named after that special ingredient. For example, mushroom curry or summer vegetable curry is clearly named after these ingredients. As you may already know if you add anything like Pork panko-crumbed cutlets, it is called “Katsu curry” and with Chicken panko-crumbed cutlets it is called “Chicken katsu curry“. The curry variations are endless.
How to Cut Ingredients
Cutting each ingredient is somewhat important. I like cutting the ingredients in big chunks, especially the potatoes. You can taste the curry flavour much more when the potatoes are chunkier because it gets coated with the curry and absorbs the flavour. It’s also better to use waxy or all-rounder type potatoes so that they keep their shape when cooked. If you would like to know more about potato types, read my Korokke- Japanese Potato Croquettes post.
Kakushi Aji (Secret Ingredients)
The ultimate Japanese curry rice secret ingredients “kakushi Aji”, which literally translates to “hidden taste”, are Apple and Honey. These are well-known Japanese curry rice ingredients among Japanese people so it’s not much of a secret anymore. Adding grated apple and honey gives the Japanese curry rice the signature sweeter flavour and is a staple for any Japanese mother’s home-cooked curry.
Worcestershire Sauce
Usually, I prefer Worcestershire sauce over soy sauce. I use soy sauce on everything but Japanese curry rice and Yakisoba. Those are the only two dishes I use Worcestershire sauce. Somehow Worcestershire sauce enriches the Japanese curry rice flavour along with the hidden taste of apple and honey. Once you try it, you can never have Japanese curry rice without Worcestershire sauce.
Accompanying Condiments
One last Japanese curry rice secret is the accompanying condiments; “Fukushinduke” and “Rakkyo“. Fukushinduke is pickled daikon, eggplants, cucumbers and other ingredients in sweet plum vinegar and soy sauce. (Photo, below right). Rakkyo is also pickled scallions in sweet vinegar. (Photo, below left).
Not Only Japanese Children’s favourite
Japanese curry rice is in the top 3 favourite dishes of Japanese children.
But I know it’s not only Japanese children who love it. All of my children’s friends loved eating it whenever they came over to our house, especially one of my son’s friends. Every time he came over he would request to have it for lunch, so I would always make a large batch and he would take home the leftovers.
How to Make Japanese Curry
Here is belief process of making Japanese curry rice.
- Start to cook rice
- Cut the protein source of your choice, and vegetables into bite-sized chunks.
- Heat olive oil in a pot and add garlic and onion to add fragrance.
- Add vegetable chunks and chicken to fry.
- Pour water into the pot and stir in the grated apple and honey.
- Skim the scum off occasionally.
- When the vegetable and chicken is cooked, add the curry roux and turn the heat off.
- Make the curry roux pieces dissolve in a ladle with pair of chopsticks, one by one.
- Serve with cooked rice.
How to Store
So if you make bulk curry as I used to for my son’s friend, you can freeze it. Here is a very important tip to freeze Japanese curry. You need to separate the chunky potato pieces. They don’t freeze well. So you either eat all potatoes or take the potatoes out of the curry. Then mash the potato and freeze separately. You can reheat them in a microwave or in a saucepan.
Versatile Adaptations of the Curry
The Japanese curry’s flavour is also quite versatile and does not always have to be served with rice. In Japan, some common adaptations of the curry are: “Karee Udon“, udon noodles in a curry flavoured broth; “Karee chahan“, curry flavoured fried rice; and “Karee pan“, which is a thicker curry sauce inside a deep-fried bun. This one is a little evil for the body but it is one of my daughter’s favourite Japanese foods.
Stay Connected
If you liked my recipe for Japanese Curry Rice, please rate it and leave a comment below. Also, don’t forget to follow me on Youtube, Pinterest, Facebook , Twitter and Instagram to keep up to date with all the latest happenings on Chopstick Chronicles. Don’t forget to use the hashtag #ChopstickChronicles so I can see your wonderful creations!
Recipe Measurement Notes
- To alter the serving size click on the serving number and move the slider left or right to adjust the quantity.
- As you move the slider the quantities of the ingredients will adjust accordingly in both imperial and metric measurements.
Japanese Curry Rice
Ingredients
- 1 2/3 cups Uncooked rice – Follow the instructions on your rice cooker. *1
- 1/2 a large packet of Curry Roux *2
- 9 oz your preferred protein *3
- 1 brown onion
- 1 large potato *4
- 1 carrot *5
- 1 tbsp olive oil
- 2 cloves of garlic
- ¼ cup grated apple
- 1 tbsp honey
- Pinch of salt and pepper to taste
- 2 cups water approximately 500 ml
- Fukushinduke and/or Rakkyo to accompany condiments *6 optional
- Worcestershire sauce optional
Instructions
- Start to cook rice. *7
- Cut the meat into bite size pieces and set aside
- Peel and cut the potatoes, carrot, and onion into large bite size pieces and set aside.
- Peel and slice the garlic.
- Heat olive oil in a pot over medium heat and add garlic
- When the garlic is fragrant, add the onion to cook.
- Add the chicken to cook and when they change into whitish colour, add potato, carrot, and onion and stir with a wooden spatula.
- When the oil has coated evenly on all the ingredients and the outer-edge of the potatoes have become transparent, add the water, honey, and grated apple.
- Bring it to boil and then turn the heat down to low to simmer until the potatoes become soft. and all the other ingredients are cooked. (Takes about 15 minutes)
- Turn the heat off, break the curry sauce blocks apart and add to the pot.
- Make each piece of curry roux dissolve into the cooking water in ladle with a pair of chopsticks *8
- Turn the heat back on low and bring to simmer to thicken the sauce.
- Serve cooked plain rice in a shallow bowl and pour the curry over the rice.
- Garnish with Fukushinduke and Rakkyo if you like. *Optional
Tams says
Hi! Thank you for this recipe. I have a large family and looking to doubling the recipe for a big pot. If doubling, is there anything I shouldn’t double on?
Shihoko | Chopstick Chronicles says
No Tams, it should be fine.
Sammy says
I made this for my fiance’s 30th Birthday. He loves Japan and all its culture. He told me once he wished we had an authentic japanese restaurant to go to. I am so happy I found your website! He loved this! It disappeared so fast! I can’t wait to try more of your recipes! This one is so quick and easy to follow too.
Shihoko | Chopstick Chronicles says
Thank you Sammy π
Tally says
Do you mean half a box of the curry roux or half a tray?
Shihoko | Chopstick Chronicles says
Hi Tally, Half a box π
Laura | Wandercooks says
Looking at your pictures, I can almost smell the aroma from Coco Curryhouse in Japan! Now I’m so looking forward to cooking Japanese curry at home and also having some of the curry roux made up and on hand to make it quicker. I never knew about the secret apple and honey flavour but definitely going to try it next time! xx
Shihoko | Chopstick Chronicles says
Thank you Laura. The apple and honey makes really difference in depth of flavour!
Masha says
Thank you for this!
When do you add the sauce? When you put in the curry or when you add water and how much?
Also how much for the other codiments?
Thank you so much, ^-^
Shihoko | Chopstick Chronicles says
Hi Masha, step 8 and amount are listed in the recipe card π
Masha says
Hi Shihoko,
oh sorry about not being specific, I mean like the Worcestershire sauce, it doesn’t say the amount to add or when to add it, it just mentions “curry sauce”, which I think just refers to the curry in the box.
Shihoko | Chopstick Chronicles says
Hi Masha, Curry Sauce Blocks which referring the curry roux in the box and you add it at the end when you turn the heat off. Regarding to the Worcestershire sauce, you can add the amount you like to your liking. It is totally optional but I highly recommend as I really like. But how much to add it up to you π
Edna Sofer says
Hi
Can I make the same way a vegetarian curry?edna
Shihoko | Chopstick Chronicles says
Hi Edna, yes, just omit any meat and just add more veggies π
Holly says
I made this with beef this time, but how about with firm tofu? Would that taste all right? Should I stir fry the tofu first?
Shihoko | Chopstick Chronicles says
Hi Holly, I never used tofu before so I am not sure but tofu overseas are very firm comparing to tofu In Japan so it may work π
Josh says
Can additional ingredients like daikon and burdock root be used too? I remember reading in a number of mangas that curry is basically a βwhat every is in your fridgeβ kind of dish in Japan. If so do some veggies like daikon have special preparation?
Shihoko | Chopstick Chronicles says
Hi Josh, Yes you can, doesn’t have to be potato, carrot and onion though I am not sure about Daikon as Daikon hold a lot of moisture. Burdock root will be delicious addition, you can use mushrooms, broccoli, green beans and eggplant etc π
Barb says
I have made this several times! We made it tonight with sausage and it was so delicious!
Shihoko | Chopstick Chronicles says
Thank you Barb π
Chin says
when do you add the water?
i realise it wasnβt mentioned o
Shihoko | Chopstick Chronicles says
Hi Chin, Step 6. It is mentioned in step 6 π
Josh says
Hi Sara! Thank you for the lovely recipe. This is my second time making it, and my girlfriend and I have argued, both times about wether or not you’re supposed to cover the curry while itβs simmering!
Thank you!
Shihoko | Chopstick Chronicles says
Thank you Josh for bringing my attention to the detail of the recipe. I need to update the recipe with the detail. I put the lid on while it’s simmer but often open it, and remove the scum off π By the way, who is Sara?
Mel says
I just made this for the family! I also added a few tsp of ketchup and a little bit of grated Ginger. It was amazing! Thank you so much for the recipe!
Shihoko | Chopstick Chronicles says
You are welcome Mel. Thank you for the lovely comment π
Pooptuef says
It’s very easy and yummy π
Shihoko | Chopstick Chronicles says
Thank you Pooptuef π
Justin Mau says
At home we have so much ground venison that I’m trying to find different ways of cooking it. Would it work with this recipe? Thanks
Shihoko | Chopstick Chronicles says
Yes, Justin. Any protein, I often swap between beef and chicken π I have never had venison but will be delicious.
Lori says
Yes! I learned to make Japanese Curry from my mother in law. She is Japanese, born and raised in Japan. I often make Japanese Curry using venison and it is delicious, we use Bulldog sauce (kind of a worschestershire / ketchup found at local Asian stores, also used on tonkatsu!) and pickled radish or plum garnish.
I am so lucky to have learned Japanese cooking from her, sadly she passed a couple years ago. This website is picking up where she left off. We miss the aroma of home cooked meals and the umami flavor she so easily prepared. Thank you for sharing these beautiful recipes!
Shihoko | Chopstick Chronicles says
You are welcome Lori. Sharing and leaving recipe for my children is one reason I have started this blog, so that after I pass away( will not be another 30 years at least according to statics, Japanese woman live long π ) my children will have stash of authentic Japanese recipes and can cook without me :D.
Nyasha says
Love your recipe, itβs always interesting to see how people make the curry or add their own little twist in with different seasoning or ingredients.
Shihoko | Chopstick Chronicles says
Hi Nyasha, Thank you π
Jenn P says
This looks so amazing! I had a friend who would make Japanese style curry for me, but we donβt really talk anymore, and I very much have been craving it (itβs been at least 5 years since I had it last). I am very excited to try your recipe. He did not make it with honey or apple, so I am wondering what kind of apple you would suggest?
Thank you in advance!
Shihoko | Chopstick Chronicles says
Hi Jenn. I am glad you found Chopstick Chronicles π I used usually use Fuji apple.
Ella says
This was absolutely delicious, so simple yet so flavorful. My children loved it and the Worcestershire sauce really finished the dish beautifully. I will definitely be making this often. Arigato Shihoko-San π
Shihoko | Chopstick Chronicles says
You are welcome Ella-san π I am that glad your children loved it too. This curry is Japanese kids favourite π And yes, I don’t use worcestershire sauce on anything but curry rice π
Roxane Williams says
Hi! Thank you for the recipe, trying it out soon. I am wanting to add Tofu instead of meat. Is this easily done? Thank you
Ann C. says
This recipe is fantastic. I make it ll the time. I haven’t tried adding apple and honey yet, but if you’re shopping at a Japanese or Korean grocery, you can get roux brands that have those added. Bottom blade roast works well for this, but try to pick one with a fair amount of fat. The fat will cook off it and make the meat really tender.
Shihoko | Chopstick Chronicles says
Thank you Ann π I am glad you liked it. Check out the Japanese roux recipe too on Chopstick Chronicles, you can adjust spices to your like π
Sara says
Does it matter if I use white onion instead of brown? I was wondering if there is a specific reason it calls for a brown onion. I bought a box of Golden Curry mix and I came online to check how curry is usually made because the instructions on the box say to use 5 ounces of potato for 5 servings and even one almost medium size potato weighs over that, so it seemed like way too little potato. it also calls for a whole pound of meat, whereas you recipe calls for half a pound. I feel that is more realistic. that is way too much beef and too little potato on the box recipe in my opinion. Now I have to go the store for an apple, though. I want to try the recipe and see how it tastes. My husband has been nagging me about wanting to try Japanese style curry for a while now.
Shihoko | Chopstick Chronicles says
Hi Sara, you can use any onion. does not have to be brown. You can adjust other ingredients to your liking, though 5 ounces of potato is small. You probably need 7-10 ounces for 5 servings. So I suggest to use half a pound of beef and 7-10 ounces potato π
Angelind says
Hello! As a college student, your recipe seems very interesting to try! Is it possible to make the servings only for a single portion? How do I re-measure the amount for each ingredient?
Shihoko | Chopstick Chronicles says
Hi Angelind, if you hover over the serving number, you can slide left or right to change the number π
Rebecca says
can i use your Curry roux in this Curry Rice recipe?
Thanks.
Shihoko | Chopstick Chronicles says
Hi Rebecca, yes certainly π
Rebecca says
Great…thank you so much! I will be making this tomorrow!!!
Shihoko | Chopstick Chronicles says
You are welcome π
Anne B says
What cut of beef do you prefer when youβre using that as your protein? Some cuts donβt have a very good texture for curry or thick stews.
Shihoko | Chopstick Chronicles says
Hi Anne, I don’t have preference. In Japan, meat is cut so thin and we really don’t know what cut they are. Here in Australia, I get cheap cut and use pressure cooker to soften the meat.
Melissa says
Do you cook the whole curry in the pressure cooker, or just the meat a bit first? Looking forward to trying this recipe.
Shihoko | Chopstick Chronicles says
Hi Melissa, I just cook the meat to make them softer and then add potato and other ingredients after the meat is cooked.