Best 4 Authentic Japanese Curry Recipes

**Japanese Curry: A Culinary Journey into Umami-Rich Delights**

Japanese curry, a beloved dish that has captured the hearts and taste buds of people worldwide, is a tantalizing blend of flavors, aromas, and textures that promises a culinary adventure like no other. This comprehensive article delves into the intricacies of authentic Japanese curry, providing three distinct recipes that cater to a range of dietary preferences and skill levels. Whether you're a seasoned home cook or just starting your culinary exploration, this guide will equip you with the knowledge and techniques to create mouthwatering Japanese curry dishes that will transport your taste buds to the vibrant streets of Tokyo.

**Recipes Featured:**

1. **Classic Japanese Curry:** This recipe serves as the cornerstone of authentic Japanese curry, offering a rich and flavorful base that can be easily customized to suit your preferences.

2. **Chicken Katsu Curry:** A delectable combination of crispy chicken cutlets smothered in a velvety Japanese curry sauce, this recipe elevates the classic dish to new heights.

3. **Vegetable Curry:** For those seeking a plant-based alternative, this recipe showcases the versatility of Japanese curry, featuring an array of fresh vegetables simmered in a savory and aromatic broth.

Embark on a culinary journey with this comprehensive guide to Japanese curry, where each recipe promises an explosion of flavors that will leave you craving for more.

Let's cook with our recipes!

JAPANESE CURRY RECIPE

Japanese Curry Recipe image

A sweet Japanese beef curry your entire family will love!

Provided by Caroline Phelps

Categories Curry

Time 1h15m

Number Of Ingredients 16

Ingredients

2 tablespoons peanut oil
1 pound stewing beef, chopped into bite size pieces
1 large onion peeled and finely chopped
2 cloves garlic, minced
1 tablespoon ginger, peeled and minced
1 apple, peeled, finely chopped or grated
3 tablespoons all-purpose flour
2 large carrots (peeled and roughly chopped on the bias)
1 large potato (peeled and roughly chopped)
1 teaspoon garam masala
4 tablespoons curry powder
2 tablespoons tomato paste
2 cups red wine
1 1//2 tablespoons granulated sugar
2 tablespoons soy sauce
4 cups water

Steps:

In a large pot over medium high heat, add 1 tablespoon peanut oil and stewing beef. Cook for 5 minutes or until meat is cooked through. Transfer to a plate and set aside.
Lower heat to medium low and in the same pot, add remaining 1 tablespoon peanut oil with onions and cook for about 10 minutes, until onions are translucent and slightly caramelized.
Add garlic, ginger and apple and cook for 2 minutes.
Add flour and stir for 1 minute.
Add carrots, potatoes, garam masala and curry powder and stir well.
Add tomato paste, stir well and slowly add red wine and bring to a boil.
Add sugar, soy sauce and water, stir and bring to a boil again.
Add beef and lower heat to a simmering boil. Cover and cook for 30 minutes.
Take the lid off and cook for another 30 minutes or until curry soup has reduced by a third.
Season with salt and pepper and serve with rice.

Nutrition Facts : ServingSize 1 bowl, Calories 506 calories, Sugar 12.8g, Sodium 583.2mg, Fat 31.4g, SaturatedFat 14.7g, UnsaturatedFat 1.9g, TransFat 0g, Carbohydrate 33.1g, Fiber 7.6g, Protein 21.1g, Cholesterol 240.9mg

JAPANESE BEEF CURRY

Japanese Beef Curry image

Made with beef, potatoes, carrots, mushrooms, and curry roux, this savory and hearty Japanese Beef Curry makes for a fabulous introduction to new curry eaters. Adapted to Japanese tastes, it's mild and sweet with a stew-like consistency. Even children enjoy it thoroughly! You have to give this easy recipe a try.

Provided by Namiko Chen

Categories Main Course

Time 3h

Number Of Ingredients 24

Ingredients

2 onions ((large; 1¼ lb, 567 g for 8 servings))
2 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.) ((divided for the onions and beef))
2 Tbsp unsalted butter ((divided for the onions and beef))
1 russet potato ((11 oz, 309 g for 8 servings))
1 carrot ((large; 8 oz, 230 g for 8 servings))
6 cremini mushrooms ((2.6 oz, 80 g for 8 servings))
1 knob ginger ((1 inch, 2.5 cm; ½ tsp grated for 8 servings))
1 clove garlic ((minced))
1¼ lb boneless chuck roast
¼ tsp kosher salt (Diamond Crystal; use half for table salt)
¼ tsp freshly ground black pepper
1 Tbsp all-purpose flour (plain flour)
½ cup red wine
½ Tbsp Japanese curry powder
1 Tbsp tomato paste ((or ketchup))
4 cups beef stock/broth
⅛ apple ((I use Fuji apple; add more for sweetness; substitute 1 Tbsp honey or mango chutney for 8 servings))
1 Tbsp Worcestershire sauce
2 Tbsp milk
1 bay leaf
1 box Japanese curry roux
cooked Japanese short-grain rice ((1-1½ cups (180-270 g) per person))
fukujinzuke (Japanese red pickled vegetables) ((optional))
rakkyo (Japanese pickled scallion) ((optional))

Steps:

Gather all the ingredients.

Nutrition Facts : Calories 426 kcal, Carbohydrate 28 g, Protein 23 g, Fat 20 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 73 mg, Sodium 938 mg, Fiber 4 g, Sugar 10 g, UnsaturatedFat 9 g, ServingSize 1 serving

JAPANESE CURRY

Japanese Curry image

Japanese curry is different from Indian or Thai curries. It is more of a brown stew and it can be mild or spicy, depending on your tastes. The curry roux, from no heat to very spicy, can be bought at any international grocery store. It can be served over white rice or with udon noodles. This recipe is very flexible; it can easily be made for more or less people. It can also be frozen (don't put the potatoes in).

Provided by MMSVA

Categories World Cuisine Recipes Asian Japanese

Time 1h40m

Yield 8

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil, or more as needed
1 ¾ pounds beef chuck, cut into 2-inch cubes
3 onions, quartered
1 tablespoon ketchup
1 ½ teaspoons Worcestershire sauce
1 pinch cayenne pepper, or to taste
water to cover
4 carrots, cut into 2-inch pieces
1 cube chicken bouillon
3 medium potatoes, cut into 3-inch chunks
1 ½ (3.5 ounce) containers Japanese curry roux, or more to taste

Steps:

Heat oil in a 6-quart pot over medium-high heat. Add beef and saute until brown, 5 to 7 minutes. Add onions and cook until starting to soften, about 3 minutes. Add ketchup and Worcestershire sauce. Stir to coat. Add cayenne pepper. Pour in water to cover mixture by 1 or 2 inches. Add carrots and bouillon.
Simmer, skimming fat off the surface of the broth as needed, for 30 minutes. Add potatoes. Stir in 1 package of curry roux and let dissolve; add remaining curry as needed to achieve desired thickness. Continue simmering until beef and vegetables are tender, about 30 minutes more.

Nutrition Facts : Calories 360.4 calories, Carbohydrate 40 g, Cholesterol 49.4 mg, Fat 15.4 g, Fiber 4.2 g, Protein 16 g, SaturatedFat 6.2 g, Sodium 292.8 mg, Sugar 6.5 g

AUTHENTIC JAPANESE CURRY

Authentic Japanese Curry image

This recipe was passed on to me by my native Japanese mother, the all-time favorite Japanese dish for my friends. I always cook this dish for any party, and it goes really quick! The secret of this tasty curry is the sauteed minced onion with garlic and ginger so please do not skip this step.

Provided by MINAMINA

Categories World Cuisine Recipes Asian Japanese

Time 1h25m

Yield 6

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
½ onion, minced
2 tablespoons minced garlic
2 tablespoons minced fresh ginger root
3 potatoes, peeled and diced
2 carrots, diced
1 ½ onion, finely chopped
6 cups water
4 bay (laurel) leaf
7 ounces Japanese curry paste (such as Golden Curry®)
1 tomato, diced
1 apple - peeled, cored, and grated
2 tablespoons honey
3 cups cooked rice

Steps:

Heat olive oil over medium heat in a large pot. Cook and stir minced onion, garlic, and ginger in the hot oil until lightly browned, 5 to 8 minutes. Add potatoes, carrots, and chopped onions; stir until softened, about 5 minutes.
Pour water into the pot and bring to a boil. Skim off any residue that comes to the surface. Stir in laurel leaves. Reduce heat to medium and boil until all vegetables are easily pierced with a fork, about 10 minutes.
Break curry paste into blocks and stir 5 1/4 ounces into the pot. Add tomato, apple, and honey; stir to combine. Cover, reduce heat to low, and let simmer for 30 minutes. Stir in remaining pieces of curry paste if end mixture is too watery. Serve with cooked rice.

Nutrition Facts : Calories 327.3 calories, Carbohydrate 65.2 g, Fat 5.1 g, Fiber 5.6 g, Protein 5.7 g, SaturatedFat 0.8 g, Sodium 624.1 mg, Sugar 16.2 g

Tips:

Use Japanese curry roux blocks for an authentic flavor. These blocks are widely available in Asian grocery stores or online.
Sear your meat before adding it to the curry. This will help to brown the meat and give it a more flavorful crust.
Use a variety of vegetables in your curry. Common vegetables used in Japanese curry include potatoes, carrots, onions, and bell peppers.
Add a bit of sweetness to your curry with honey or applesauce. This will help to balance out the savory flavors of the dish.
Garnish your curry with fresh herbs, such as cilantro or parsley, before serving.

Conclusion:

Japanese curry is a delicious and versatile dish that is perfect for a quick and easy weeknight meal. With its rich and flavorful sauce, tender meat, and hearty vegetables, Japanese curry is sure to please even the pickiest of eaters. So next time you're looking for a new and exciting dish to try, give Japanese curry a try. You won't be disappointed!