Japanese Curry

How to Make Homemade Japanese Curry Rice

Welcome to the world of delicious Japanese curry, where rich flavors and comforting aromas come together to create a culinary masterpiece.

Today, I’ll guide you through the steps of how to make Japanese curry at home. Get ready to embark on a culinary journey that will transport your taste buds to Japan!

RECIPE

Servings: 12-15 servings

Time: 120 min

Ingredients:

1 pc onion
4 pcs carrot
8 pcs potato
2 lbs ground beef (or thin sliced beef chunk)
2-3 garlic cloves
2 pcs consomme cube
1 pc bay leaf
salt and pepper
1 pack curry roux

Instructions:

Peel and chop the carrots, thin slice the onion, mince the garlic, and dice the potatoes and soak them in water to remove starch.
In a large pot or deep skillet, heat the vegetable oil over medium heat. Add the sliced onion and minced garlic, sautéing until the onion becomes translucent.
Add the beef and cook until browned on all sides.
Add carrots and stir well to combine.
Pour in the water and add the consomme cubes and bay leaf. Bring it to a boil. Skim the scum occasionally.
Reduce the heat to low, then add the potatoes. Let it simmer for at least 30-40 minutes, up to 2 hours if possible as the more you simmer, the more flavor melts from the ingredients to blend in.
Berak the curry roux cubes into smaller pieces and gradually add them to the pot, stirring constantly until the roux dissolves and thickens the curry.

ingredients shopping

The History of Curry Rice:

The history of curry rice, “kare raisu” to be pronounced in Japanese, is an interesting journey that spans over a century and is closely tied to the nation's cultural evolution.

Curry was first introduced to Japan during the Meiji era (1868-1912). It said it was brought by the British, who were stationed in India. The British-style curry made its way to Japan through the British Navy, which had adopted Indian curry as part of their diet.

In the late 19th and early 20th centuries, curry was initially perceived as a Western dish. Japanese chefs and cooks began experimenting with curry recipes, adapting them to suit local tastes.

In the post-war period, as Japan experienced rapid economic growth and increased exposure to international influences, curry rice became a beloved dish in households across the country. It was embraced for its simplicity, versatility, and the ability to customize the recipe based on personal preferences.

One of the key developments that made curry rice even more accessible was the introduction of pre-packaged curry roux blocks. Brands like S&B and House Foods started producing convenient curry roux cubes, making it easy for home cooks to prepare curry without having to create the roux from scratch.

Today, curry rice is an integral part of Japanese cuisine. It has inspired various regional and restaurant-specific variations, including katsu curry (curry with breaded and fried meat cutlet). Japanese curry continues to be a comfort food enjoyed by people of all ages.

My Tips to Make a Flavorful Japanese Curry

Start by sautéing the onions and garlic until they are fragrant and translucent. This foundational step releases essential oils and adds a rich aroma to the curry. Consider adding grated ginger for an extra layer of warmth and complexity.

Enhance the umami (savory) profile of your Japanese curry by adding ingredients like Worcestershire sauce, or Okonomi sauce. These condiments contribute depth and complexity to the flavor. For an extra umami kick, consider including a small amount of tomato paste.

My favorite is adding honey and grated apple (or apple sauce). This is to enhance the natural sweetness of the curry. It also adds some mildness to the curry.

When you pick the pre-packed curry roux at markets, there are 3 major kinds. Karakuchi, 辛口 (spicy), Chukara, 中辛 (medium spicy), and Amakuchi, 甘口 (mild). I’ve been choosing Amakuchi as our children preference, but try each one of them and find your preference!