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!
Key Ingredients
Japanese curry typically includes a mix of vegetables and proteins. Common vegetables used in the dish are onions, carrots, and potatoes, which add sweetness and texture to the curry. One of the great things about Japanese curry is its versatility. You can easily customize it to suit your tastes or what you have on hand. Add different vegetables like bell peppers or peas, use tofu or lentils for a vegetarian version, or spice it up with extra chili powder or ginger.
For protein, you can use beef, chicken, pork, or even seafood. One of the most popular versions is “katsu curry,” which features a breaded and fried pork cutlet served on top of curry (pictured to the left).
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Recommended Rice Cookers
Japanese curry is typically served by ladling the curry over a bed of steamed rice. The ratio of curry to rice is a matter of personal preference. Some like a lot of curry to thoroughly mix with the rice, while others prefer a smaller amount. Regardless, rice is a fundamental component of Japanese curry, providing the perfect base that complements the rich, flavorful sauce.
In Japanese curry, the most commonly used rice is short-grain white rice, often referred to as sushi rice. This type of rice is characterized by its plump, sticky grains that clump together when cooked, making it easy to pick up with chopsticks. Medium grain rice also works great, which is what I usually use. See my recs HERE.
While short-grain white rice is the most traditional, you can also experiment with other types of rice:
- Brown Rice: For a nuttier flavor and more fiber, brown rice can be a nutritious alternative. It has a chewier texture but pairs well with the robust flavors of the curry.
- Mixed Grains: Some people enjoy a mix of white rice and grains like barley or millet for added texture and nutritional benefits.
- Cauliflower Rice: For a low-carb option, cauliflower rice can be used. It won’t have the same sticky texture but can absorb the curry flavors well.
Key Features to Look For in a Rice Cooker:
- 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.
- Steaming Basket or Tray: Allows you to steam vegetables or cook other ingredients while the rice cooks.
I grew up using rice cookers from the brands Tiger and Zojirushi. Here are a few from them that I would recommend. I’ve linked a few options depending on how large of a rice cooker you need. On that note… let’s get cooking!
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