Although far less well-known than its counterparts—sushi, tempura, and ramen—curry—or “kare raisu”—is nonetheless one of Japan’s most popular dishes. On average, a Japanese person eats it 78 times a year, which works out to more than once a week! It is equally popular among students, large families, and food connoisseurs. Less spicy than the Indian version, its thick, subtly sweet sauce makes it the ultimate comforting family meal. There are as many recipes as there are cooks who prepare it. It is also highly appreciated because it pairs perfectly with one of the Japanese people’s favorite foods: rice! It is not eaten with chopsticks but with a spoon. Since curry is a serious matter, a “G3 Summit” was held in Paris in 2022, bringing together professionals and enthusiasts from France, the United Kingdom, and Japan.
Table of Contents
The Fabulous History of Japanese Curry
What are the different types of Japanese curry dishes?
Japanese Curry Recipe
Recipe for Japanese Curry Roux
The Fabulous History of Japanese Curry
Curry originated in India but was introduced to Japan in the mid-19th century by British sailors. It differs from Indian curry in that it has a milder, sweeter flavor and a thicker consistency. It was after World War II that curry became widely available to everyone, served in restaurants and sold in supermarkets in the form of dehydrated cubes. The most popular Japanese brand is S&B. Curry is also found in South Korea, a neighboring country where it was introduced during the Japanese occupation.
You buy it as a bouillon cube ready to be dissolved—it’s called “curry roux”— but to make it feel like they’re cooking, the Japanese like to add their own little twist in the form of a “secret ingredient” that they pass down to their loved ones. In fact, every family has its own recipe and favorite ingredient: soy sauce, grated apple for sweetness, vinegar or yogurt for acidity, and even chocolate or instant coffee! It’s an everyday dish that adapts to all tastes. The most enthusiastic cooks prepare their own blend (made of flour, butter, and the following spices: coriander, mustard seeds, pepper, turmeric, cumin, celery, cardamom, red chili, ginger, and fenugreek). It’s suitable for all types of diets because you can add whatever you like: meat (beef, chicken, or pork) or vegetables.
What are the different types of Japanese curry dishes?
Dry Curry
This "dry curry" consists of beef and pork steamed with spices, vegetables, and a little broth. It is served with rice and fried or hard-boiled eggs.
Stone-Baked Curry
"Ishiyaki" is a traditional stone grill used to cook curry in a stone bowl.
Curry bread
This small brioche is filled with thick curry and then deep-fried. It’s a very popular snack at any time of day.
Katsu curry
In this version, the curry is served with breaded and fried pork.
Black Curry
This recipe doesn't contain turmeric, but it does include chocolate, seaweed, and squid ink. The result is a rich, dark sauce full of flavor.
Curry Udon カレーうどん
Udon are thick noodles made from wheat flour. In this recipe, the noodles are cooked in a curry broth.
Yaki curry Grilled curry
This recipe, which originates from southern Japan, consists of a dish of curry rice baked in the oven and topped with egg, sometimes with cheese.
Curry soup
In Hokkaido, one of the local specialties is "soup curry," which is actually a soup with a spicier and hotter flavor than traditional curry rice.
The Japanese Curry Recipe
Making it at home is almost as easy as making miso soup! Here is the classic recipe, featuring chicken, potatoes, and carrots:
INGREDIENTS (serves 4):
- 3 carrots
- 3 potatoes
- 2 onions
- 2 chicken breasts (or your choice of meat)
- 4 squares of curry roux (if you’d like to make your own powder, mix together coriander, mustard seeds, pepper, turmeric, cumin, celery, cardamom, red chili pepper, ginger, and fenugreek)
- Water
- Sesame oil
INSTRUCTIONS
- Cut the carrots, onions, potatoes, and chicken into pieces of the same size.
- Heat a little sesame oil in a pot and sauté the chicken pieces.
- Once the chicken pieces are white but not yet browned, you can add the vegetables. Sauté, stirring, for about 5 minutes.
- Add enough water to cover the vegetables and bring to a boil.
- Cover and simmer over medium heat for at least 30 minutes.
- Check to see if the potatoes and carrots are cooked.
- Add 4 squares of curry bar and mix well.
- Let it simmer over medium heat until it thickens slightly and becomes paste-like. You usually don’t need to add salt, as the pre-made blocks already contain some. If it still needs more, add a little soy sauce.
- Enjoy it with white rice—scoop it up with a spoon!
RECIPE FOR HOMEMADE CURRY ROX
The roux thickens the mixture and creates the creamy, smooth sauce that is characteristic of curry.
INGREDIENTS
- Butter
- Wheat flour
- Japanese curry powder
- Garam masala
INSTRUCTIONS
- Mix the butter and flour in a saucepan over low heat.
- Add all the spices, then cook for about 25 minutes (cooking time depends on the quantities used), stirring occasionally. It's ready!
Once cooled, the roux will set. You can store it in the refrigerator for up to a month or in the freezer for up to 3 months.
There are many recipes out there, so feel free to get creative by adding your favorite ingredients! You can also make a large batch and then divide it into several curries seasoned differently to mix things up and enjoy a variety of flavors! One with pepper and chili for a spicy kick, another with chocolate or apple... Anything is possible in your kitchen! If you prefer to use curry powder, simply mix it with butter or oil and flour. If you have leftovers, curry freezes very well or can be made into a gratin: layer curry, rice, and Emmental cheese, then bake it in the oven.
