Japanese Curry (Kare Raisu)
Japanese curry is, by many measures, the most frequently eaten dish in Japan. Surveys consistently show that Japanese families eat curry at least once a week. Introduced by the British Navy in the Meiji era, curry was adapted to Japanese tastes — made thicker, sweeter, and milder than Indian or Thai curries. The commercial curry roux block, invented by S&B in 1954 and perfected by House Foods with their Vermont Curry line, turned it into a dish anyone could make. Japanese curry is deeply tied to nostalgia: it's school cafeteria food, camping food, and the meal that mothers make when they want to please everyone. Making it from scratch, without the roux block, yields a deeper, more personal flavor.
Rich, thick, and mildly sweet Japanese curry with tender meat and vegetables over rice. Japan's most popular comfort food.
Ingredients
- 300g beef, pork, or chicken, cut into bite-sized pieces
- 2 medium potatoes, peeled and cut into chunks
- 1 large carrot, peeled and cut into chunks
- 1 large onion, diced
- 2 tablespoons vegetable oil
- 600ml water
- 1 package Japanese curry roux (about 100g, medium hot)
- Steamed rice, for serving
- Fukujinzuke (pickled vegetables) or rakkyo (pickled shallots), optional
Instructions
- 01Heat oil in a large pot over medium-high heat. Cook the meat until browned on all sides. Remove and set aside.
- 02In the same pot, sauté onion until translucent, about 5 minutes. Add carrot and potatoes, stir for 2 minutes.
- 03Return the meat to the pot. Add water and bring to a boil. Skim any foam from the surface.
- 04Reduce heat to low, cover, and simmer for 20 minutes until vegetables are tender.
- 05Turn off the heat. Break the curry roux into pieces and add to the pot. Stir until completely dissolved.
- 06Return to low heat and simmer for another 10 minutes, stirring occasionally, until the curry thickens. Serve over steamed rice.
Pro Tips
- Turn off the heat before adding the curry roux — adding it to boiling liquid can cause lumps.
- Sautéing the onions longer (10-15 minutes until deep golden) dramatically improves the sweetness and depth of the curry.
- Japanese curry tastes better the next day. Make a large batch and reheat — the flavors meld and deepen overnight.
- For a richer curry, grate half an apple and a small piece of chocolate into the pot during the final simmer.
Nutrition Facts
Per serving (approximate)
Frequently Asked Questions
- What brand of curry roux should I use?
- The most popular brands are House Vermont Curry (mild and sweet), House Java Curry (richer and spicier), and S&B Golden Curry. For beginners, Vermont Curry in medium hot is a safe, crowd-pleasing choice. All are available in Asian grocery stores.
- Can I make Japanese curry without the roux block?
- Yes. Make a roux from butter and flour, then add curry powder, garam masala, soy sauce, ketchup, and honey. It takes more effort but allows you to control the flavor and avoid the additives in commercial roux.
- What is the difference between Japanese curry and Indian curry?
- Japanese curry is thicker (stew-like), milder, sweeter, and always served with short-grain rice. Indian curries use whole spices, are more complex in flavor, and range from thin to thick. Japanese curry is closer to a British-style curry sauce.
- What are fukujinzuke and rakkyo?
- Fukujinzuke are sweet pickled vegetables (usually dyed red) and rakkyo are pickled shallots. Both are traditional condiments served alongside Japanese curry, providing a tangy, crunchy contrast to the rich sauce.
