Best 20 Japanese Curry Recipes

JAPANESE CURRY

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.

JAPANESE CURRY CHICKEN

Steps:

• Place chicken in a large, deep skillet. Drizzle with olive oil and season with salt and pepper on both sides. Add 1/3 cup water to the pan, cover, and cook over medium heat until no longer pink in the center and the juices run clear, about 20 minutes.
• While chicken is cooking, pour 2 cups water into a microwave-safe bowl. Break curry sauce mix into pieces and add to water. Heat in the microwave on high for 3 1/2 minutes; remove and stir until sauce mix has completely dissolved.
• Remove chicken from the skillet. Cut into cubes, return to the skillet, and pour curry sauce over top. Stir in peas, potatoes, mushrooms, carrots, and onion. Bring to a boil, then lower heat and simmer until vegetables are tender, about 30 minutes.
• Meanwhile, bring remaining water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
• Scoop rice into bowls and serve curry on top.

ONE-POT JAPANESE CURRY CHICKEN AND RICE

Steps:

• Heat oven to 375 degrees. Rub chicken with 1 tablespoon oil, and season with salt and pepper.
• In a large Dutch oven or heavy pot, heat remaining 1 tablespoon oil with 1 tablespoon butter over medium until butter is melted. Working in two batches, brown chicken 3 to 4 minutes per side, and transfer to a plate.
• Add onion to the pot, season with salt and pepper and cook, stirring, until softened, 2 minutes. Add curry powder, garlic, ginger, nutmeg and the remaining 2 tablespoons butter, and stir until butter is melted and spices are fragrant, 1 minute.
• Add rinsed rice and stir until evenly coated in spices. Add potato, carrots, broth and Worcestershire sauce, scraping bottom of pot to lift up any browned bits. Season broth generously with salt and pepper. Arrange chicken (and any accumulated juices) on top, skin-side up, and bring to a boil over high. Cover and bake for 20 minutes. Uncover and bake until most of the liquid is absorbed and chicken is golden and cooked through, about 10 minutes longer.
• Divide chicken and rice among bowls, and garnish with scallions. Serve with any combination of pickles, kimchi and hot sauce.

JAPANESE GOLDEN CURRY

Steps:

• in a medium/large pot, heat oil and saute onions and protein (if using) until lightly browned.
• Add 2 3/4 cups water and potatoes. Cover, reduce heat, and simmer for 5-10 minutes until potatoes and protein is tender.
• Break sauce mix into pieces and crumble into pot. Stir until it it melted inches Simmer for 2 minutes.
• Add broccoli and corn and cook for 3-5 minutes more, or until cooked through.
• Serve hot over rice or noodles.

HOMEMADE JAPANESE CURRY

Steps:

• Combine coriander seeds, fenugreek seeds, cumin seeds, cardamom pods, and fennel seeds in a large skillet over low heat; toast until lightly golden, 1 to 2 minutes. Add cloves, star anise, and cinnamon sticks; toast until fragrant, 1 to 2 minutes. Remove seeds from cardamom pods and return to the skillet, discarding pods.
• Transfer toasted spice mixture to a spice grinder or blender. Add turmeric, white peppercorns, black peppercorns, allspice, and nutmeg; grind into a fine curry powder.
• Melt 3/4 cup butter in a saucepan over medium heat. Whisk in flour and cook until golden brown, 30 to 45 seconds. Stir in 4 tablespoons of the curry powder, Worcestershire sauce, and tomato paste. Remove from heat.
• Melt 1/2 cup butter in a large pot over low heat. Add onions; cook and stir until golden brown, 30 to 45 minutes. Increase heat to high; add 2 tablespoons curry powder, chicken, garlic, ginger, soy sauce, and salt. Saute until chicken is browned, about 5 minutes. Add chicken broth and bouillon cubes; bring curry to a boil.
• Stir carrots into the pot; cook until tender, about 5 minutes. Add potatoes; cook until tender, about 5 minutes. Stir in green bell peppers and apples. Cook until soft, about 10 minutes. Stir in curry paste and simmer until sauce thickens and flavors combine, about 5 minutes.

SIMPLE & QUICK JAPANESE CURRY

Steps:

• Chop up the chicken into bite-sized cubes. Tenderloins are a smaller, thinner cut of chicken and are easier to cut up.
• Wash the vegetables. Peel the potatoes, and the carrots if you wish. Slice the potatoes, carrots, and onion into bite-sized pieces as well. Finely dice the garlic.
• Now is a good time to start making the rice. Cook according to directions on the package. A rice cooker is great because it'll keep the rice warm while the curry cooks.
• Put vegetable oil in a deep pan (a pasta pot or dutch-oven-style saucepan works well) and heat over a medium flame. Add chicken, onions, and garlic and sautee in oil until the chicken is lightly browned.
• Add carrots and potatoes, continue to stir in oil for 3-4 minutes.
• Now add the water, enough to cover all the ingredients in the pan (I've never measured it out, but it should be about 3-4 cups).
• Bring water to a boil, then reduce heat and allow to cook for 5-10 minutes, this helps soften the vegetables.
• Remove pan from heat, and add the curry sauce mix. Break the block into four pieces and scatter evenly around the pan, stirring until the blocks have completely melted. The water will thicken dramatically, turning into a brown sauce with a stew-like consistency.
• If you want to keep the curry warm, you can keep it on a very low flame (the lowest setting on your stovetop), just remember to stir it occasionally so it won't stick.
• Serve over rice and enjoy!

JAPANESE CURRY RICE

Steps:

• If making the garam masala combined 1 tsp ground cloves, 1 tsp ground ginger, 1 tsp ground cinnamon, and 1 tsp black pepper in a small bowl. Place in an air tight container and put aside.(Note: You will not be using all of this in the recipe.).
• Start by cutting your choice of meat, the potatoes, carrots, and onion (or celery) into bite-sized pieces.
• Heat a deep pan on medium.
• Add the cooking oil and the meat.
• Saute until the meat is fully cooked.
• Add vegetables and saute together.
• Add the 1 cup of water to the pan and bring to a boil.
• Turn the heat down to low and cook for 40-50 minutes.
• In a separate pan heat the 3 cups of water and add the two types of bouillon to make soup.
• Slice the remaining two onions very thinly. (it will be better for the recipe this way).
• Heat butter in another pan and saute onion slices until they are brown for 15-20 minutes.
• Add the garlic and the ginger to the pan and saute well.
• Add flour and curry powder and saute over low heat.
• Slowly pour the soup into the pan, little by little, stirring quickly.
• Simmer the curry roux until thickened. (Resist the urge to add more flour. It may seem a little thinner than desired, but it will thicken once added to the meat and vegetables.).
• Once the curry roux is thickened, add the garam masala. (Try to sprinkle it in, instead of dumping the lot of it inches If there are clumps, it will take longer to dissolve).
• After the meat and vegetables have been cooking for 40-50 minutes add the curry roux to them. (Do not drain the meat and vegetables first. The water remaining will flavor the curry further).
• Stir and let simmer for ten minutes.
• Sprinkle with salt.
• Serve the curry over Japanese rice.

JAPANESE GOLDEN CHICKEN CURRY

Steps:

• 1. In a skillet add some oil and add the onion and mushrooms. Cook until mushroom have given off their moisture. Add the chicken and brown on all sides. Add mixture to a large pot and add the water and potatoes. Bring to a boil and cook until the potatoes are almost softened. About 10 minutes.
• 2. Add the Tonkatsu sauce, ketchup, salt, brown sugar & S & G curry cubes. Stir until the cubes have melted. Add the apple, carrots, and peas. Cook until the peas are warmed through. Serve

JAPANESE-STYLE CURRY (KAREI RAISU)

Steps:

• Heat the butter and oil in a medium pot over medium-high heat until the butter melts and bubbles. Add the onion and cook, stirring occasionally, until it's translucent and slightly wilted, about 5 minutes. Add the beef and cook, stirring occasionally, just until the pieces are no longer pink on the outside, about 5 minutes.
• Add potatoes and carrots, stir well, and add 7 cups of water. Bring the water to a boil over high heat, skim off any froth that appears on the surface, then reduce the heat to maintain a strong simmer. Cook, stirring occasionally, until the beef is very tender, about 1 hour. Add the curry paste and salt and continue cooking, stirring and scraping the bottom frequently, for 15 minutes more. To store, cool to room temperature and keep in an airtight container in the fridge for up to 3 days.
• Divide the rice among shallow bowls, spoon on the curry, and serve immediately.

AUTHENTIC JAPANESE CURRY

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.

JAPANESE CHICKEN CURRY

Steps:

• Combine chicken with soy sauce, cooking wine, and sugar in a medium bowl. Sprinkle tapioca starch over chicken and massage until well coated. Marinate for 20 minutes.
• Heat oil over medium-high heat in a wok. Saute onions until tender, about 5 minutes. Add the chicken, discarding excess marinade, and stir-fry until lightly browned, 3 to 5 minutes. Stir in white wine. Add potatoes and carrot; saute for 3 minutes. Pour in water and bring to a boil. Reduce heat to medium. Cook, covered, until chicken is tender, about 10 minutes.
• Remove wok from heat. Break both types of curry sauce cubes into pieces and mix into the wok until cubes dissolve completely. Return wok to low heat and let curry simmer until desired consistency is reached, about 10 minutes.

GLUTEN-FREE JAPANESE CURRY

Steps:

• ROUX.
• Melt butter on the sauce pan, mix flour, and saute low heat stirring frequently.
• Add curry and cumin power, reduce heat to low.
• Mix broth in little by little to make curry roux smooth. Stirring frequently.
• Add salt, pepper, heavy cream,ketchup and sugar.
• Cook on low until thick.
• CURRY DISH.
• Cut beef into bite sized cubes.
• Cut potatoes and carrots into bite sized cubes, slice onions.
• Saute beef, onions, garlic and ginger in oil until onions are cooked. Make in large pot.
• Add potatoes, carrots, and water. Simmer until potatoes are done.
• Add Curry Roux and stir. Add more water if too thick.Sauce should be gravy like in consistency.
• Serve over hot rice and enjoy!

JAPANESE CURRY BRICK

Steps:

• In a large skillet, toast cinnamon, bay leaf, mustard seeds, coriander seeds, fennel seeds, cumin seeds, fenugreek seeds, cloves and cardamom pods over medium heat, stirring until fragrant, about 2 minutes. Be careful not to burn the spices. Transfer the toasted ingredients to a spice grinder.
• Add the mushroom, kombu and peppercorns to the spice grinder, and grind at the highest speed for 30 seconds. Shake the grinder a couple of times as you blend to make sure the cinnamon stick is pulverized. (You can also grind the spices in batches, if necessary.) Transfer the pulverized spices to a small bowl. Add the orange zest, turmeric, ginger, sea salt, paprika and cayenne pepper.
• To make the roux, melt the butter in a large saucepan over medium-high heat. When the butter is nearly melted, lower the heat to medium-low. Gradually whisk in the flour, and cook, stirring constantly, until the roux turns light brown, 15 to 20 minutes. Be careful not to burn the roux. Turn off the heat, add the spice mix and stir until well combined.
• Divide the mixture among three mini aluminum loaf pans, adding about 3/4 cup per loaf pan, or transfer the entire mixture to a parchment-lined quarter-size sheet tray. Let cool for a few minutes at room temperature, then transfer to the fridge so the bricks can solidify. Once firm, unmold, cut each brick into 9 small curry brick cubes (or, if using a sheet tray, cut the mixture into 27 pieces total) and wrap tightly in plastic wrap. Store in the refrigerator for about a month or in the freezer for 3 months.

JAPANESE EGGPLANT WITH HARICOTS VERTS AND THAI RED CURRY

Steps:

• Heat oil in wok or heavy large skillet over high heat until hot. Add eggplant strips and toss to coat with oil. Stir-fry until eggplant strips begin to brown, about 2 minutes. Add haricots verts and stir-fry until eggplant strips are tender and haricots verts are crisp-tender, about 1 minute. Add garlic and ginger and stir-fry 10 seconds. Add miso mixture, soy sauce and curry paste and stir until liquids thicken, about 30 seconds. Transfer to bowl and serve.

JAPANESE STYLE CURRY UDON NOODLES (KAREI UDON)

Steps:

• In a 2 quart saucepan, heat the oil. Add the flour and cook, stirring for a minute over low heat. Add the curry powder and cook another minute. Whisk in the hot vegetable stock all at once: it will thicken almost instantaneously. Add the soy sauce and syrup and cook until thick enough to coat the back of a wooden spoon.
• Cook the udon noodles in a large pot of boiling water. When al dente, drain well, rinse and place into 4 large bowls. Fill each bowl with curry sauce, top with scallions and serve immediately.

GLUTEN FREE JAPANESE CURRY RICE

Steps:

• 1. Rinse the rice and get it cooking in your rice cooker.
• 2. Put the potatoes and carrots in a pan with water to cover and simmer to soften them.
• 3. In the final pan (e.g. a 5 qt stew pot), brown the meat. Remove meat from pan and set aside.
• 4. Add butter to pan, melt, and add onions, and garlic. As the onions go translucent and start to brown, add the mushrooms. Cook them down a bit. Add gingerroot.
• 5. Combine the rice flour, salt, sugar, curry powder. Add to onion/garlic/mushroom and mix. Add the beef broth and stir to mix it in and make sure there's no lumps of flour mixture. As it starts coming to a boil, you can add back the meat and drained carrots and potatoes. Once it's thickened and the meat is heated through again, it's done. I like to stir in a cup of sour cream for added richness, but this is optional.
• The traditional way to serve this is in a large bowl with rice on one half and curry on the other, with a teaspoon or so of beni shoga on the side.
• Itadakimasu!

JAPANESE CURRY RECIPE BY TASTY

Steps:

• Create the marinade by combining the minced garlic, soy sauce, ginger, and black pepper.
• Mix well, and pour into a bag with the meat slices. Set in the fridge for 30 minutes.
• Cut the vegetables, and set aside in the fridge.
• Once the marinade is complete, add olive oil to the pan and cook the beef until there is no more red to be seen.
• Add the vegetables and stir well.
• Add curry mix and heat on high for 5 minutes.
• Let simmer for 3 minutes, then serve. Add flour for extra thickness if desired.

JAPANESE CUTLETS AND CURRY

Steps:

• Wash chicken breasts. Pat dry with paper towel and then pound each flat between sheets of wax paper with a meat mallet, or whatever you use.
• Toast your garlic before you start anything else. I usually just put it in a dry skillet over med heat till a little crispy. But it can be done in the oven, jsut don't let it burn. this is just to put on top of the finished dish, if you don't like garlic skip this step.
• Pour oil in a frying pan until will cover chicken. Heat over med-high heat.
• One at a time, dip chicken breasts in flour (seasoned with salt and pepper), then in egg (if run out just crack open another and beat it), then roll in panko crumbs (seasoned with salt and pepper, if desired.).
• Fry the chicken till golden and juices run clear. Depending on your stove 10-15 minute.
• while chicken's frying take your blocks of curry roux and put all of them, yes all, into a big pot. Heat over med-high heat. Add 6-8 cups of water. Add 6 at first, then if too thick looking add more water till consistency you want. i like mine not thick but not too runny, usually have to add about 7 or 8 cups of water. I also like to add a couple dashes of curry powder, i use S&B, to give it an extra kick!
• Have some cooked rice ready. Put a chicken breast, may want to pre-cut it beforehand, on bed of rice then pour curry sauce over. Use a bowl for each serving! Put garlic and cheese on top, if desired. Cheese will melt and taste very yummy all mixed up in it. Warning, will fill your belly up quickly!
• I really like to do steamed eggplant with this, but still have to fix chicken for hubby since he won't eat eggplant!
• Enjoy!

JAPANESE CURRY WITH KIMCHI

Steps:

• Season chicken with salt and black pepper.
• Heat oil in a large pot over medium-high heat. Add chicken and kimchi; cook and stir until chicken is browned and cooked through, about 5 minutes. Pour in water; bring to a boil. Remove from heat and add curry sauce mix, stirring until it is completely dissolved. Return to heat and simmer until flavors combine, about 5 minutes.

VEGETARIAN JAPANESE CURRY

Steps:

• Heat oil in large pot over medium heat. Saute onion 7 to 9 minutes, or until onion starts to brown. Add carrots and saute 5 minutes. Stir in curry powder and garlic and cook 1 minutes, or until fragrant.
• Add broth, potatoes, apple, ketchup, Worcestershire sauce and miso. Bring to a simmer.
• Reduce heat to medium-low and cook 30 minutes, or until the potatoes are tender. Add edamame and simmer 5 minutes more. Serve over sticky rice.