Japanese Curry
“Mild, thick, and slightly sweet Japanese-style curry with potatoes, carrots, and onions served over steamed rice.”
Beef
Potato
Carrot
Onion
Rice
FlourWhere it comes from
Japanese curry, introduced in the late 19th century, has become a beloved comfort food across Japan. This dish reflects the country's unique culinary adaptation of Indian curry, evolving into a milder, sweeter version that resonates with local tastes. Interestingly, it is often served with rice and a side of pickles, showcasing the harmonious balance of flavors in Japanese cuisine.
A warm hug in a bowl, this curry is comfort food that balances sweetness and richness with every bite.
On the Palate
How it's made
5 steps · Show ↓47 min active
How it's made
5 steps · Show ↓- 110 min
Heat a large pot over medium heat and melt butter until it begins to foam. Add chopped onions and sauté until they turn translucent and start to caramelize, releasing their sweetness.
- 25 min
Add diced carrots and potatoes to the pot, stirring occasionally, until the edges begin to soften. The vegetables should start to glisten as they absorb the butter.
- 32 min
Stir in flour to coat the vegetables evenly, cooking briefly to eliminate the raw taste. The mixture should form a light roux, slightly thickening as you stir.
- 420 min
Pour in dashi or water, stirring constantly to prevent lumps. Add soy sauce and a touch of sugar, then simmer until the vegetables are tender and the curry thickens to a velvety consistency.
Watch outStir frequently to prevent the curry from sticking to the bottom of the pot.
- 510 min
In a separate pan, brown your choice of meat, such as beef or pork, until the exterior is golden. Add to the curry and allow to simmer briefly, melding flavors.
