Japanese Curry Recipe
Japanese curry, or "kare," was introduced to Japan by the British in the late 19th century during the Meiji era. It was adapted from Indian curry, which the British had popularized. Over time, Japanese chefs transformed it to suit local tastes, making the curry thicker, milder, and more stew-like. Today, it’s one of the most popular dishes in Japan, served at homes, restaurants, and school cafeterias.
Equipment
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board and knife
- Peeler
- Grater (optional, for apple)
Ingredients
- 1 lb (450g) chicken thighs (or beef/pork)
- 2 medium onions, sliced
- 3 medium potatoes, peeled and chopped
- 2 large carrots, peeled and sliced
- 1 apple, grated (optional for sweetness)
- 4 cups water or chicken broth
- 1 package (100g) Japanese curry roux blocks (mild, medium, or hot)
- 1 tbsp vegetable oil
- 1 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- Salt and pepper to taste
- Steamed rice for serving
Instructions
- Prepare the IngredientsPeel and chop the potatoes into bite-sized pieces.
- Slice the carrots and onions thinly.
- Cut the chicken thighs (or your choice of meat) into bite-sized chunks.
- Grate the apple if you're adding it for extra sweetness.
- Brown the MeatHeat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium heat.
- Add the meat and cook for 5-7 minutes, until browned on all sides. Season lightly with salt and pepper. Remove the meat and set it aside.
- Cook the VegetablesIn the same pot, add the onions and cook for 3-4 minutes until soft and slightly caramelized.
- Add the potatoes and carrots, stirring occasionally for another 5 minutes.
- Simmer the CurryPour in 4 cups of water or chicken broth, and bring the mixture to a boil.
- Reduce the heat to a simmer, then return the browned meat to the pot.
- Cover and let it cook for about 15 minutes until the vegetables are tender.
- Add the Curry RouxBreak the curry roux blocks into smaller pieces and add them to the pot. Stir until the roux dissolves completely.
- Add the grated apple, soy sauce, and Worcestershire sauce. Stir well to combine all the flavors.
- Let the Curry ThickenSimmer for another 10-15 minutes, stirring occasionally. The curry will thicken as it cooks. Adjust the seasoning with salt, pepper, or more soy sauce as needed.
- ServeServe the Japanese curry hot, over a bed of steamed rice. Garnish with pickled vegetables or boiled eggs for extra flair.