Japanese Curry

Japanese curry is a cozy, mildly spiced stew served over fluffy rice and enjoyed in homes across Japan. Thicker and sweeter than Indian-style curries, it’s packed with tender meat, hearty vegetables, and a rich roux-based sauce. This simple recipe brings classic Japanese comfort food to your kitchen using everyday ingredients.

Ingredients
(Serves 2–3)

250 g chicken thighs (bite-sized pieces) or beef slices
1 medium onion (sliced)
1 medium carrot (chunked)
1 medium potato (chunked)
2 cups water or chicken stock
1⁄2 box (about 45–50 g) Japanese curry roux cubes (store-bought)
1 tbsp oil
1 tsp grated apple (for sweetness) (Optional Add-ins)
tsp soy sauce (Optional Add-ins)
1 tsp butter (Optional Add-ins)

Instructions

1. Heat oil in a pot over medium heat. Sauté onions until soft and lightly golden.

2. Add chicken (or beef) and cook until lightly browned.

3. Add carrots and potatoes. Stir for 1–2 minutes.

4. Pour in water or stock. Bring to a boil, then skim any foam.

5. Reduce heat and simmer for 15–20 minutes, until vegetables are tender.

6. Turn off heat. Break curry roux into pieces and stir until fully dissolved.

7. Return to low heat and simmer for 5–10 minutes, stirring occasionally, until thickened.

8. Add grated apple, soy sauce, or butter if using. Adjust thickness with a splash of water if needed.

9. Serve hot over rice with pickles on the side.

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