Japanese curry uses wheat flour roux instead of coconut milk, creating Japan's most popular dish that outsells sushi 3:1.
Japanese Curry
Dive into the rich, savory world of Japanese curry right in your kitchen! With just a handful of simple ingredients like tender potatoes, sweet carrots, and aromatic onion, you’ll create a dish that’s both comforting and delicious. Get ready to savor every bite as you master the art of this beloved Japanese classic!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
The Story
Japanese curry is Britain's accidental gift to Japan—when the Royal Navy introduced curry powder to Meiji-era Japan in the 1870s, Japanese cooks ditched the heat for sweetness, creating a thick, mild stew that's now more popular than sushi in Tokyo, proving that sometimes cultural theft produces something better than the original.
Regional Twist
In Hokkaido, they replace standard potatoes with buttery Danshaku varieties and double the carrot content, creating a sweeter, heartier version that locals call 'soup curry.'
📝 Ingredients
Shopping List
- 0.5 carrot
- 1 tablespoon (15 ml) ground meatd garlic
- 2 teaspoons (10 ml) orange marmalade
- 1 large potato
Pantry Items
Amounts also listed in instructions below
- 200 g chicken
- 1000 ml chicken broth
- curry powder (to taste)
- ground meatd ginger (to taste)
- ketchup (to taste)
- Oil
- onion (to taste)
- Salt
- soy sauce (to taste)
- 100 ml water
- 4 tablespoons (32 g) wheat flour
- White rice
- worcestershire sauce (to taste)
👨🍳 Instructions
- 1
First, cut the ingredients.
- 2
Season the meat with a little salt and curry powder for flavor.
- 3
Lightly sauté the ginger and garlic.
- 4
Add the vegetables.
- 5
Incorporate the meat and when it's sealed, add the broth of your choice.
- 6
When it starts to boil, add soy sauce, Worcestershire sauce, ketchup, and a bit of orange marmalade.
- 7
Let it cook on low heat for about 15 minutes.
- 8
Meanwhile, mix wheat flour, curry powder, and water.
- 9
When the vegetables are tender, turn off the heat and add this mixture.
- 10
Turn the heat back on and let it boil well.
- 11
And it's ready! A mild, light, and flavorful version.
💡 Pro Tips
- ✓Toast your curry powder in a dry pan for 30-60 seconds before adding to the flour slurry to activate volatile oils and deepen flavor complexity by 40%.technique30-60 seconds
- ✓Create your flour slurry with cold water at a 1:2.5 ratio (flour to water) and whisk vigorously to prevent lumps, as hot liquid will cause instant gelatinization.technique1:2.5 ratio
- ✓Cut potatoes into 2-inch chunks and add them 10 minutes into the 15-minute simmer so they don't break down into the curry base while still reaching 205°F for proper texture.timing10 minutes, 205°F
- ✓Maintain your simmer at exactly 185-190°F rather than a rolling boil to prevent the flour-thickened sauce from breaking and becoming grainy.technique185-190°F
- ✓Add the orange marmalade in the final 3 minutes of cooking because prolonged heat breaks down pectin and reduces the glossy finish it provides to the curry.timing3 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Japanese curry uses wheat flour roux instead of coconut milk, creating Japan's most popular dish that outsells sushi 3:1.
Japanese Curry
Dive into the rich, savory world of Japanese curry right in your kitchen! With just a handful of simple ingredients like tender potatoes, sweet carrots, and aromatic onion, you’ll create a dish that’s both comforting and delicious. Get ready to savor every bite as you master the art of this beloved Japanese classic!
The Story
Japanese curry is Britain's accidental gift to Japan—when the Royal Navy introduced curry powder to Meiji-era Japan in the 1870s, Japanese cooks ditched the heat for sweetness, creating a thick, mild stew that's now more popular than sushi in Tokyo, proving that sometimes cultural theft produces something better than the original.
Regional Twist
In Hokkaido, they replace standard potatoes with buttery Danshaku varieties and double the carrot content, creating a sweeter, heartier version that locals call 'soup curry.'
📝 Ingredients
Shopping List
- 0.5 carrot
- 1 tablespoon (15 ml) ground meatd garlic
- 2 teaspoons (10 ml) orange marmalade
- 1 large potato
Pantry Items
Amounts also listed in instructions below
- 200 g chicken
- 1000 ml chicken broth
- curry powder (to taste)
- ground meatd ginger (to taste)
- ketchup (to taste)
- Oil
- onion (to taste)
- Salt
- soy sauce (to taste)
- 100 ml water
- 4 tablespoons (32 g) wheat flour
- White rice
- worcestershire sauce (to taste)
👨🍳 Instructions
- 1
First, cut the ingredients.
- 2
Season the meat with a little salt and curry powder for flavor.
- 3
Lightly sauté the ginger and garlic.
- 4
Add the vegetables.
- 5
Incorporate the meat and when it's sealed, add the broth of your choice.
- 6
When it starts to boil, add soy sauce, Worcestershire sauce, ketchup, and a bit of orange marmalade.
- 7
Let it cook on low heat for about 15 minutes.
- 8
Meanwhile, mix wheat flour, curry powder, and water.
- 9
When the vegetables are tender, turn off the heat and add this mixture.
- 10
Turn the heat back on and let it boil well.
- 11
And it's ready! A mild, light, and flavorful version.
💡 Pro Tips
- ✓Toast your curry powder in a dry pan for 30-60 seconds before adding to the flour slurry to activate volatile oils and deepen flavor complexity by 40%.technique30-60 seconds
- ✓Create your flour slurry with cold water at a 1:2.5 ratio (flour to water) and whisk vigorously to prevent lumps, as hot liquid will cause instant gelatinization.technique1:2.5 ratio
- ✓Cut potatoes into 2-inch chunks and add them 10 minutes into the 15-minute simmer so they don't break down into the curry base while still reaching 205°F for proper texture.timing10 minutes, 205°F
- ✓Maintain your simmer at exactly 185-190°F rather than a rolling boil to prevent the flour-thickened sauce from breaking and becoming grainy.technique185-190°F
- ✓Add the orange marmalade in the final 3 minutes of cooking because prolonged heat breaks down pectin and reduces the glossy finish it provides to the curry.timing3 minutes