Craving Japanese curry but don’t have time to make it from scratch? No problem, I have the perfect recipe for you! This easy Japanese curry in a hurry recipe is made using curry sauce mix and only takes 30 minutes to make from start to finish.
If you ask me whether I prefer a Japanese curry made from scratch or one made using a premade roux, my answer would be somewhere in the middle. Of course, a homemade curry made from scratch sounds absolutely amazing. When all the ingredients are fresh and cooked to perfection, it’s hard to beat 100% homemade. But I have to say that Japanese curry roux, also called curry sauce mix, are hard to beat because they are so tasty and perfectly seasoned.
Personally, I have a penchant for Japanese curry made with a mix of premade and fresh ingredients. My favorite way to make Japanese curry rice is by using curry sauce mix and adding some fresh ginger, a whole apple, and a little oyster sauce to it. I find that these three ingredients enhance the overall taste of the dish and give it an artisanal touch. This recipe is enough to serve 4 to 6 people.
Table of contents
Curry Rice Ingredients
- Oil: A neutral oil with a high smoke point such as vegetable oil is used to saute the beef and vegetables.
- Stewing beef: Beef is the classic protein used in Japanese curry. Feel free to use chicken, garbanzo beans, seafood, or tofu, if you prefer something lighter.
- Onions, carrots and potatoes: Onions, carrots and potatoes are the standard vegetables used in Japanese curry. They pair nicely with beef and give the dish a hearty and comforting quality.
- Ginger: You will need a thumb size piece of ginger that’s been grated. Ginger adds heat and warmth to the sauce.
- Red apple: I say red because green apples are too sour for Japanese curry. My favorite types of apple for this recipe are Sun Fuji, Honey Crisp, and Pink Lady. The apple brings sweetness and fruitiness and also brightens up the dish.
- Water: No broth is needed for curry rice. Regular water is just fine.
- Japanese curry roux (curry sauce mix): Any brand of Japanese curry roux will do but I have listed my 3 favorite ones below.
- Oyster sauce: 1 tablespoon of oyster sauce is all that’s needed to add depth of flavor and a savory element.
Other Vegetable Options
If you find the combination of onion, carrot, and potato a little boring, here are other vegetables you can use that pair well with the flavor of curry.
- Spinach: Spinach is absolutely delicious in Japanese curry! I recommend adding it in the last 1 or 2 minutes, or right before serving.
- Mushrooms: Adding mushrooms to curry add earthiness and make a great substitute for meat.
- Zucchini, eggplant, kabocha squash, green beans: All of these vegetables are delicious in Japanese curry but need to be cooked separately, otherwise they will get mushy. I like to pan fry them with a little oil until they are slightly charred and add them as toppings to my bowl of curry.
- Cheese: Not a vegetable but so yummy! Cheese and Japanese curry are a very common combination in Japan. I recommend using shredded cheese, something not too strong like mozzarella or a mild white cheddar.
Best Curry Roux (Sauce Mix)
I always have a few boxes of curry roux in my pantry because we crave Japanese curry almost weekly. Throughout the years I have tried many different brands and found that some of them were better and more flavorful than others. Most brands offer three levels of spiciness: mild, medium, and hot. Here are my top 3 favorites.
Java Curry (Hot): Java Curry is my no.1 go-to curry sauce mix. It’s also a favorite of my husband Ben and my mother. The reason why we like it so much is because the sauce isn’t too sweet and packs a punch in the spice department. This is the only brand of curry that delivers enough heat to make me reach for a glass of water.
Vermont Curry: It’s called Vermont Curry because this roux is made with a combination of apples, honey, and cheese. And I guess Japan likes to associate Vermont with these ingredients! This curry sauce mix is fruity and sweet, making it the perfect roux for a kid friendly meal.
Golden Curry: This is my mother’s favorite because it’s less sweet and deeper in savory flavors. Golden Curry is basic and contains fewer ingredients than most curry roux. It’s milder than other mixes and has a thinner texture. It has a very traditional Japanese curry taste which is why my mother loves it so much. This is a good option for those who are sensitive to spices.
How To Make Japanese Curry Rice
Scroll down to the recipe card to get the full recipe.
- Saute the beef with a little oil in a large pot until it’s fully cooked. Transfer the beef to a plate and set aside.
- Add more oil to the pot and saute the onion, ginger, and apple for about 3 minutes, or until the onions are translucent.
- Return the beef to the pot and add the carrots, potato, and water. Bring the water to a boil and cook for 15 minutes.
- Add the curry roux and oyster sauce and stir until all the pieces have dissolved. Simmer for 5 minutes and server with Japanese rice.
Additional topping suggestion: Serve this Japanese curry with a piece of baked chicken katsu. The combination of crispy and moist chicken over spicy and sweet curry is pure perfection!
Storage Tips
Before storing or freezing Japanese curry, let it cool until it reaches room temperature first.
To refrigerate, transfer it to an airtight storage container and store it for up to 5 days. Just like a stew, Japanese curry is even better the next day!
To freeze, divide the curry into individual serving sizes using small airtight food containers or storage bags. Freeze for up 2 months.
What To Serve With Japanese Curry Rice
This dish is pretty filling, especially if it’s served with a lot of Japanese rice or over mashed potatoes (I love that combination!). However, it’s always nice to have one or two small sides to enjoy with it. Because Japanese curry is so flavorful, I like to stick to sides that are on the milder side. Some of my favorites are:
- Iceberg lettuce with carrot ginger dressing
- Kani salad
- Salted pickled cabbage
- Blistered shishito peppers
- Japanese coleslaw
Other curry forward recipes you might like to try: Miso beef curry, Japanese curry puffs, egg curry, kheema curry, mapo curry tofu, curry udon.
Frequently Asked Questions
Yes you can! There is one premade curry roux called Golden Curry that’s vegan.
Unfortunately, from my knowledge, all Japanese brands contain wheat.
Did you like this recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
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Japanese Curry in a Hurry
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4-6 1x
- Category: Main
- Method: Stove Top
- Cuisine: Japanese
Ingredients
- 2 tablespoons vegetable oil
- 1 pound stewing beef or beef chuck, chopped bite size
- 1 medium onion, finely chopped
- 1 thumb size ginger, peeled and grated
- 1 small red apple, peeled, cored, and finely chopped or grated
- 2 large carrots, peeled and chopped bite size
- 1 large potato, peeled and chopped bite size
- 1300 ml water
- 1 box Japanese curry roux such as Vermont Curry or Java Curry
- 1 tablespoon oyster sauce
Instructions
- Start by adding 1 tablespoon of vegetable oil to a medium size pot over medium high heat.
When the oil is hot, add the beef and saute until it’s cooked through. Transfer the beef to a plate and set aside. - Add the remaining 1 tablespoon of oil to the pot along with the onion, ginger, and apple. Cook for about 2 minutes, until the onions are translucent.
- Return the beef to the pot and add the carrots, potato, and water. Bring the water to boil and turn the heat down to a simmer. Cook uncovered for 15 minutes.
- Add the curry roux and oyster sauce and stir until all the pieces have dissolved. Turn the heat to low and simmer for 5 minutes.
- Serve with Japanese white or brown rice. You can also offer ichimi togarashi (Japanese chili flake) and fukinjinzuke (Japanese relish) as seasoning and topping options, on the side.
Notes
To reheat from the freezer: Put the frozen curry container in the fridge and leave it overnight. Microwave on high, with the lid on, for 2 to 3 minutes, or until hot. Or, put the curry in a pot over medium and reheat until hot.
