Easy Japanese Curry Recipe: 3 Tasty Ideas That You Will Love

This classic Japanese curry recipe version uses tender beef to create a rich, protein-packed meal. The beef adds depth to the curry flavor and makes it more filling for hungry families.

Ingredients:

- 1 pound beef chuck, cut into bite-sized pieces

- 2 large onions, sliced

- 3 medium carrots, chunked

- 4 medium potatoes, cubed

- 3 tablespoons vegetable oil

- 4 cups beef broth

- 1 package Japanese curry roux

- 2 tablespoons tomato paste

- 1 tablespoon Worcestershire sauce

- 4 cups cooked rice

Instructions:

1. Heat oil in a large pot over medium-high heat. Add beef pieces and brown them on all sides for about 8 minutes. Remove the beef and set aside.

2. In the same pot, add onions and cook for 10 minutes until they caramelize and turn golden brown. This step adds important flavor to your curry.

3. Return the beef to the pot and add carrots and potatoes. Pour beef broth over everything and bring to a boil.

4. Reduce heat to low, cover the pot, and simmer for 45 minutes until the beef becomes tender and the vegetables are cooked through.

5. Remove from heat and add curry roux pieces, stirring until dissolved. Mix in tomato paste and Worcestershire sauce for extra flavor depth.

6. Return to low heat for 5 more minutes to thicken. Serve hot over steamed rice.

This plant-based version offers all the delicious flavors of traditional Japanese curry while being suitable for vegetarians. The vegetables provide natural sweetness and create a hearty, satisfying meal.

Ingredients:

- 2 large onions, sliced

- 3 medium carrots, cut into chunks

- 4 medium potatoes, cubed

- 1 cup mushrooms, sliced

- 1 bell pepper, chopped

- 3 tablespoons vegetable oil

- 4 cups vegetable broth

- 1 package Japanese curry roux (mild or medium)

- 2 tablespoons soy sauce

- 1 tablespoon sugar

- 4 cups cooked rice

Instructions:

1. Heat oil in a large pot over medium heat. Add sliced onions and cook for 8-10 minutes until they become soft and golden brown.

2. Add carrots, potatoes, mushrooms, and bell pepper to the pot. Stir the vegetables and cook for 5 minutes until they start to soften.

3. Pour vegetable broth into the pot and bring the mixture to a boil. Reduce heat to low and let it simmer for 20-25 minutes until vegetables are tender.

4. Break the curry roux into small pieces. Turn off the heat and add roux pieces to the pot. Stir continuously until the roux completely dissolves and the sauce becomes thick.

5. Add soy sauce and sugar to enhance the flavor. Mix well and let the curry rest for 5 minutes before serving over rice.

This popular combination features crispy fried cutlet served alongside curry sauce. Katsu curry represents one of Japan's most beloved comfort food dishes.

Ingredients:

- 4 pork or chicken cutlets, pounded thin

- 1 cup all-purpose flour

- 2 eggs, beaten

- 2 cups panko breadcrumbs

- Oil for deep frying

- 1 batch of prepared Japanese curry (use beef or vegetable recipe above)

- 4 cups cooked rice

- Shredded cabbage for serving

Instructions:

1. Prepare your Japanese curry using either the beef or vegetable recipe above. Keep it warm while preparing the katsu.

2. Set up three shallow dishes: flour in the first, beaten eggs in the second, and panko breadcrumbs in the third.

3. Season cutlets with salt and pepper. Dip each piece first in flour, then egg, and finally coat completely with panko breadcrumbs.

4. Heat oil to 350°F (175°C) in a deep pan. Carefully place breaded cutlets in hot oil and fry for 3-4 minutes per side until golden brown and crispy.

5. Remove katsu and drain on paper towels. Let rest for 2 minutes, then slice into strips.

6. Serve sliced katsu over rice with curry sauce poured alongside. Add fresh shredded cabbage as a traditional accompaniment.

These helpful suggestions will improve your curry-making skills and ensure consistently delicious results every time you prepare this dish.

- Choose the Right Roux: Japanese curry roux comes in mild, medium, and hot varieties. Start with mild if you're new to Japanese curry, as even the medium can be spicy for some people.

- Cook Onions Properly: Take time to cook onions until they turn golden brown. This caramelization process creates the sweet base flavor that makes Japanese curry special.

- Cut Vegetables Evenly: Make sure all vegetable pieces are similar in size so they cook at the same rate. Carrots and potatoes should be about 1-inch chunks.

- Don't Rush the Simmering: Allow enough time for vegetables and meat to become tender. Rushing this step results in tough ingredients and less flavorful curry.

- Dissolve Roux Completely: Always turn off the heat before adding the curry roux. Stir constantly to prevent lumps and ensure a smooth, thick sauce consistency.

- Let Curry Rest: After cooking, let the curry sit for 10-15 minutes before serving. This resting time allows flavors to blend together and the sauce to thicken further.

- Store Properly: Japanese curry tastes even better the next day. Store leftovers in the refrigerator for up to 3 days and reheat gently on the stove.

- Serve with Short-Grain Rice: Use Japanese short-grain rice for authentic texture. The slightly sticky rice holds the curry sauce better than long-grain varieties.

Japanese curry offers a wonderful introduction to Japanese home cooking. With these Japanese curry recipes and tips, you can create restaurant-quality curry in your own kitchen and enjoy this beloved comfort food anytime.