If you ask any Japanese person, they will probably agree that curry was a staple in their home growing up.
Japanese curry, or “kare,” (カレー) is a beloved comfort food that has captured the hearts and taste buds of people in Japan, and beyond as well! With its rich, flavorful sauce and hearty ingredients, it’s no wonder that many Japanese people grew up on this dish.
Japanese curry has an interesting history. It was introduced to Japan by the British during the Meiji era (1868-1912) and was originally an adaptation of Indian curry, modified to suit Western tastes.
Over time, the Japanese made the dish their own, creating a unique version that is milder, thicker, and slightly sweeter than its Indian counterpart. Although it’s typically not served as spicy as Indian curry, you can easily adjust it to your spice preference.
Making Japanese curry at home is straightforward, especially with the availability of pre-made curry roux blocks, which I how I’m going to show you how to make it. Let’s get into it!
Versatility of Curry
Japanese curry is incredibly versatile, offering a rich and comforting base that can be used in a variety of dishes. Its mild yet flavorful sauce, made with a blend of curry powder, roux, and vegetables, can be paired with so many different ingredients.
Here’s a few different ways curry can be enjoyed (click on each name to be directed to the recipe):
- Katsu Curry: Combines a crispy, breaded pork cutlet (or other protein) with the rich curry sauce served over rice.
- Curry Pan: Deep-fried bread is filled with warm curry.
- Curry Udon: Curry is poured over thick, chewy udon noodles and mixed with a dash-based broth.
What Type of Curry Roux to Use
Japanese Curry Udon combines two beloved comfort foods—curry and udon noodles—into one bowl of deliciousness.
Growing up, my family often had Japanese curry for dinner, usually served over rice. It was a dish that felt like home, comforting and hearty, and it was something we ate about once a week. The rich, savory curry sauce was a staple in our household, and to this day, whenever I visit home, it’s almost guaranteed that my mom has made it for dinner.
What makes curry udon so special is how it takes that same comforting curry and pairs it with the chewy texture of udon, creating an entirely new experience.
I recommend using curry roux from:
- Vermont Curry (best for those who like curry on the sweeter side).
- Java Curry (pictured; the one I like the most because I think it is the spiciest!)
- S&B Golden Curry
Recommended Rice Cookers
Do I need to have a fancy rice cooker to make this meal?
This is a question I am asked all the time. The answer is NO!
Just like anything, generally, the higher the quality, the better. But you can make my rice cooker meals in a cheap rice cooker!
Click on the photos of each of the respective the rice cookers to be taken to my rice cooker recommendations! I have the Tiger 5.5 cup rice cooker pictured. It can make over 10 servings of rice at a time.
While short-grain white rice is the most traditional, you can also experiment with other types of rice.
Key Features to Look For in a Rice Cooker:
Steaming Basket or Tray: Allows you to steam vegetables or cook other ingredients while the rice cooks.
Multiple Cooking Functions: Ensure it has settings for steaming, slow cooking, and possibly even baking.
Non-Stick Inner Pot: Makes cleaning easier and prevents sticking.
Timer and Keep Warm Function: Useful for planning meals ahead of time and keeping them warm until you’re ready to eat.
What Type of Rice to Use
Choosing the right type of rice can be confusing, especially with so many varieties available. From long-grain basmati to aromatic jasmine rice, each type has its own texture and flavor. In Japanese cooking, however, Japanese short-grain or medium-grain rice is almost always the go-to choice.
Short-grain rice, often labeled as sushi rice, is particularly prized for its soft and chewy texture, which pairs beautifully with traditional Japanese dishes.
Medium-grain rice is a great alternative if short-grain isn’t available (I actually almost always use medium-grain myself because it’s generally cheaper where I live!). Both are ideal for recipes like this one, where the rice’s stickiness helps meld the flavors into every bite.
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Japanese Curry (カレーライス)
- Total Time: 25 minutes
Description
Japanese curry is a rich, flavorful dish featuring a thick, savory sauce with a hint of sweetness served over rice. Made using Japanese curry roux, tender meat, and vegetables like potatoes, carrots, and onions, it’s a comforting and hearty meal.
Ingredients
- 1 potato, diced
- 2 large carrots, diced
- 2 cup mushrooms (any type is fine, but I recommend shiitake, enoki, or shimeji)
- 1 lb chicken breasts or thighs (about 2 chicken breasts)
- 6-8 oz. Japanese curry roux
- 5.4 cup water
- 8 servings rice (I recommend Japanese short-grain or medium grain for the most authentic Japanese experience!)
Instructions
- In a large pot over medium heat, drizzle some olive oil. Add the mushrooms and chicken, cooking until the chicken is fully cooked through.
- Add the potatoes, carrots, and water to the pot. Increase the heat to high and bring to a boil, cooking until the potatoes and carrots are tender.
- Stir in the curry mix until fully combined. Adjust the water to your desired level of thickness.
- Serve the curry on top of rice and enjoy!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 8
Kyrié is a half-Japanese food content creator and avid home cook who specializes in Asian cuisine, with a focus on Japanese. She loves developing recipes and sharing approachable yet authentic meals. When she’s not in the kitchen, she’s helping her husband Jeff tend to their garden, or on some artistic venture.