HOW TO MAKE JAPANESE CURRY (2024)

FAQs

What is Japanese curry made of? ›

The usual ingredients added in Japanese curry include potatoes, carrots, onions and meat. The sauce itself is usually made from curry powder or roux, which consists of a blend of basic Indian spices.

The thickness (viscosity) of curry comes about by the action of starch when the flour contained in the roux is heated. Curry will not thicken if there is not enough heat after adding a roux to the pot.

Beef chuck or shoulder: These cuts are commonly used in Japanese curry due to their balance of tenderness and robust flavor. They break down beautifully during cooking, infusing the curry with their rich taste.

Japanese curry is a good source of protein. You can choose chicken, pork, or lean beef in your curry. However, grilling and stir-frying the protein source is good rather than deep-frying and harming your body with more than enough fats.

The triad of vegetables most commonly found in Japanese curry are onion, potato, and carrots, but you can use almost any combination of vegetables and protein. Here, I've added celery, green beans, and corn to the mix, and use chicken thighs as my protein.

While curry is prevalent in multiple countries, Japanese curry is usually thicker in texture, sweeter, and less spicy than its Thai or Indian counterparts. That sweetness often comes from the addition of an apple and/or some honey.

In a way, Japanese curry would be a good introduction to the wonderful world of curry, in a less intimidating way. Japanese curry has the basic flavors of traditional curry. But for a full-on authentic experience, Indian curry would be the one to try for its honest-to-goodness flavors and spices.

Unlike Thai or Indian curries that are thickened with yogurt or coconut milk, Japanese curry gets its richness from a deep, dark roux.

adding chocolate gives the curry a toasty, nutty flavor that makes it taste like it's been simmering for hours. It does not make the curry taste like chocolate. Just be sure you use an unsweetened dark chocolate.

Is Japanese curry better with chicken or beef? ›

Traditional Japanese curry is usually with beef but we love chicken, too. Any meat can be used so experiment and try things out, it's a great way to make recipes your own.

Korean curry is a unique fusion of Indian and Japanese curries, with turmeric, coriander, cumin, fennel, as well as garlic, ginger, and spicy chili peppers popular in Korean pepper pastes, soybean, and even dairy products such as milk and cheese products.

It is hypothesized that curry became popular in Japan because the Imperial Japanese Navy, modeled after the British Navy, adopted it as a menu item for its ship's mess, or because it was on the menu of the Imperial Japanese Army's mess hall.

The spice blend is rich in anti-inflammatory compounds and consuming it may help reduce oxidative stress, boost heart health, and improve blood sugar levels, among other potential benefits. The best part is that curry powder makes an excellent addition to a wide array of recipes.

For one, Japanese curry uses curry powder with less spices whereas Indian curry uses a variety of bases such as cumin, paprika, turmeric, and many more. Indian curry is more vibrant and bursting with flavor, while Japanese curry is sumptuous and “umami” but in a more understated manner.

Thai curry does not have a sour taste like India's, nor does it have a strong taste like that of Japan. Instead, the seductive sweetness from coconut milk. The consistency of the broth is also much more liquid than the other two curries.

Red Pickles for Curry

Along with rakkyo, f*ckujinzuke is one of the most popular of Japanese pickled accompaniments, particularly with curry. Made from various finely-chopped vegetables such as radish, aubergine, cucumber, lotus root and shiso buds, it is pickled in soy sauce, sugar or mirin and a range of other spices.

Japanese curry is one of Japan's most loved everyday foods and is as commonly eaten today as dishes like ramen noodles or nabe (hotpot). Unlike its Asian counterparts which tend to be much spicier in taste, Japanese curry is milder and sweeter, and has been tailored to better suit the Japanese palate.