Japanese Curry Recipe
This Japanese curry is a comforting and flavorful dish that’s easy to make at home. It combines tender vegetables and meat in a rich, slightly sweet sauce, making it a perfect family meal!

Growing up, Japanese curry was one of my favorite meals. Every time my mom made it, the whole house smelled amazing, and it always made me feel good. She had her special way of making it, adding just the right mix of vegetables and letting everything cook together perfectly.
When my mom cooked Japanese curry, she would add a hint of apple or honey to make it a little sweet. The curry was thick, hearty, and filled with tender vegetables, and we always served it over hot white rice. It brings back great memories for me, and I wanted to recreate that delicious dish at home.
I finally made it myself, and I love how it turned out—it tastes just like I remember. It’s an easy recipe that still has all the flavors I grew up with, and cooking it reminds me of those happy times in the kitchen with my mom.
I like to serve my Japanese curry with pickled radishes or shredded cabbage on the side for a crunchy touch. You can change it up too! Try adding grated apple for sweetness or more curry powder if you like it spicy.
What’s the difference between Japanese curry and other curries?
Japanese curry is milder and sweeter than other curries, with a thick, stew-like consistency created using a curry roux—a blend of fat, flour, and spices. Unlike the aromatic, spicier Indian curries or the lighter, coconut-based Thai curries, Japanese curry usually includes simple ingredients like carrots, potatoes, onions, and a protein, served over rice.
This gives it a cozy, hearty feel, making it a popular comfort food in Japan, distinct in taste and texture from the more complex flavors of Indian and Thai curries.
Ingredients
- 1 lb (450 g) boneless chicken thigh or breast (cut into bite-sized pieces)
- 2 tbsp vegetable oil
- 1 large onion (sliced)
- 2 medium carrots (cut into chunks)
- 1 large potato (cut into chunks)
- 3 cups water
- 4 blocks of Japanese curry roux (available in mild, medium, or hot; adjust to your taste)
- 1 tsp grated ginger (optional, for extra flavor)
- 1/2 tsp soy sauce (for extra depth)

How to make Japanese Curry
Step 1:
Heat the vegetable oil in a large pot over medium heat. Add the chicken pieces and cook until browned about 5 minutes. Remove and set aside.
Step 2:
In the same pot, add onions and cook until soft and translucent. Add carrots and potatoes, stirring occasionally.
Step 3:
Return the chicken to the pot, then add water. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes, or until the vegetables are tender.
Step 4:
Break the curry roux into pieces and add to the pot. Stir until fully dissolved, then let the curry simmer for another 5-10 minutes until it thickens.
Step 5:
If desired, stir in the grated ginger and soy sauce.
Step 6:
Serve the curry over steamed rice and enjoy!
Tips to make it perfect
- Substitute a portion of the water with dashi (Japanese soup stock) for an added savory flavor, bringing depth and authenticity to your curry.
- A popular secret in Japanese curry is grated apple, which adds natural sweetness and balances the spices beautifully. Try adding about half an apple during the simmering stage.
- Stir in a teaspoon of butter before serving for extra creaminess and a rich, smooth texture.
- Swap regular potatoes for sweet potatoes to add a hint of sweetness and a slightly different texture, which works especially well with the warm spices of the curry.
- Toast some thin garlic slices until golden, then sprinkle them over the curry. This adds a delicious, crunchy texture and a mild, aromatic kick.
- A few drops of Worcestershire sauce or soy sauce toward the end of cooking enhances the flavors, giving a deeper, slightly tangy taste that complements the curry roux.
- If you love a creamier curry, add a splash of coconut milk towards the end of cooking. It gives the curry a subtle tropical twist without overpowering the classic flavors.
What to pair with Japanese Curry?
Japanese curry is a delicious dish that is cozy and full of flavor. Traditionally, it’s served over steamed rice, which absorbs the rich curry sauce perfectly. You can use white rice or brown rice, depending on your taste. Adding rice to the curry helps make the meal even more filling and satisfying.
To add a fresh touch, pair the curry with a side salad. A light salad with sesame dressing, or a few pieces of Japanese pickles, brings a nice crunch and a bit of tanginess to balance the curry’s warm, savory flavor. Miso soup is another great choice, as it’s light and adds a comforting, authentic Japanese touch to the meal.
For a bit of fun, try serving curry with gyoza (Japanese dumplings) or naan bread to scoop up the sauce. Some people also enjoy adding a soft-boiled egg on top, which melts into the sauce and adds extra creaminess. With these sides, you can turn Japanese curry into a well-rounded, delicious meal perfect for any night of the week.

How to store
To store Japanese curry, let it cool to room temperature first. Once cooled, place it in an airtight container. It can be stored in the refrigerator for up to 3-4 days. If you want to keep it longer, freeze the curry in a freezer-safe container or bag for up to 1-2 months.
When reheating, transfer the curry to a pot and heat it on low, stirring occasionally until it’s warmed through. If the sauce has thickened in the fridge or freezer, you can add a bit of water or broth to get it back to your desired consistency.
Recipe Variations
Vegetable-Loaded Curry: Add a variety of vegetables like bell peppers, zucchini, eggplant, and spinach. These vegetables add extra color, flavor, and nutrition, turning the dish into a hearty veggie curry that’s perfect for meat-free days.
Creamy Coconut Curry: For a tropical twist, swap part of the water with coconut milk to make the curry extra creamy and add a hint of sweetness. This variation pairs beautifully with shrimp or tofu.
Cheese-Topped Curry: After serving the curry over rice, sprinkle shredded cheese on top and briefly broil until the cheese melts and bubbles. This fusion of Japanese curry and cheesy comfort is especially popular in Japan.
Spicy Curry: If you enjoy the heat, add chili powder, cayenne pepper, or even a splash of sriracha to the curry for an extra kick. Top with sliced green chilies or red pepper flakes to bring up the spice level further.
Katsu Curry: Serve the curry with breaded and fried chicken or pork cutlets (katsu) on top. This popular variation adds a crispy, juicy element to the dish and turns it into a full Japanese comfort meal.
FAQ
Is Japanese curry spicy?
- Japanese curry is usually mild compared to Indian or Thai curries, but the spice level can vary depending on the curry roux used. Many brands offer mild, medium, and hot options.
Can I make Japanese curry from scratch?
- Yes, you can make Japanese curry from scratch by creating a roux with flour, butter, and a blend of spices like turmeric, coriander, and cumin. However, using store-bought roux is much quicker and is commonly used in Japan.
How can I make Japanese curry thicker?
- To thicken Japanese curry, simmer it longer with the lid off, or add a bit more roux. Some people also add grated apple or potato for natural thickening.
Can I add other vegetables to Japanese curry?
- Japanese curry is versatile, so feel free to add vegetables like green beans, mushrooms, bell peppers, or zucchini based on your preference.
Is Japanese curry healthy?
- Japanese curry can be nutritious, especially if you add lots of vegetables and lean protein. However, it can be high in calories and fat, especially if you use more roux or serve it with fried katsu (cutlet).
What kind of rice is best for Japanese curry?
- Short-grain Japanese rice is traditionally served with curry. Its slightly sticky texture complements the thick curry sauce well.
How long does it take to cook Japanese curry?
- With pre-made roux, Japanese curry typically takes around 30-45 minutes, including prep and simmering time, making it a quick and easy meal option.
Japanese Curry Recipe
Course: MainCuisine: JapaneseDifficulty: Easy4
servings10
minutes35
minutes45
minutesThis Japanese curry is a comforting and flavorful dish that’s easy to make at home. It combines tender vegetables and meat in a rich, slightly sweet sauce, making it a perfect family meal!
Ingredients
1 lb (450 g) boneless chicken thigh or breast (cut into bite-sized pieces)
2 tbsp vegetable oil
1 large onion (sliced)
2 medium carrots (cut into chunks)
1 large potato (cut into chunks)
3 cups water
4 blocks of Japanese curry roux (available in mild, medium, or hot; adjust to your taste)
1 tsp grated ginger (optional, for extra flavor)
1/2 tsp soy sauce (for extra depth)
Directions
- Heat the vegetable oil in a large pot over medium heat. Add the chicken pieces and cook until browned about 5 minutes. Remove and set aside.
- In the same pot, add onions and cook until soft and translucent. Add carrots and potatoes, stirring occasionally.
- Return the chicken to the pot, then add water. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes, or until the vegetables are tender.
- Break the curry roux into pieces and add to the pot. Stir until fully dissolved, then let the curry simmer for another 5-10 minutes until it thickens.
- Stir in the grated ginger and soy sauce if desired.
- Serve the curry over steamed rice and enjoy!
Notes
- Toast some thin garlic slices until golden, then sprinkle them over the curry. This adds a delicious, crunchy texture and a mild, aromatic kick.