This Japanese Curry Recipe is a little spicy and deliciously sweet. All these lovely flavors married in a thick curry sauce that’s so silky and rich, everyone including your kids will ask for seconds!
Japanese Curry Recipe
Japanese curry was my all-time favorite dish as a little girl.
I fell in love with it during my first trip to Japan at the age of four, when we stopped for a quick lunch in a family restaurant near my grand parents’ place. Japanese curry was part of the kids ‘bento style’ lunch special that came with tomato rice with a flag on top, corn soup and a side of spaghetti ‘naporitan’. Everything was new and delicious, but that curry, that silky brown gravy curry changed my life forever.
I became obsessed with it: I demanded that my Japanese aunts make it all the time and only wanted to eat in restaurants that had it on the menu. If I could have bathed in Japanese curry, I gladly would have. It was love at first bite.
Japanese curry is quite different from any other curry you’ll find on this planet – it’s not spicy but rather sweet (which is probably why kids love it so much), savory and thick in texture. The sauce reminds me of demi-glace: rich, velvety and packed with umami and other complex flavors. It’s very filling but also quite healthy!
You can also add more veggies like zucchini (add halfway through the cooking process otherwise they will be too soft), celery, green peas and/or mushrooms. It’s an easy and yummy way to boost your kids’ vegetable intake! Trust me, they won’t mind eating them dressed in lip smacking delicious brown gravy!
How To Make Japanese Curry From Scratch
You may think that making kare raisu (that’s how it’s pronounced in Japanese) from scratch is really hard. It does look like a lot of work because of the amount of ingredients involved but I’m telling you, it’s really not that bad and so worth it!
Just like a good old stew, the hardest part about this Japanese curry is the amount of chopping involved. The rest is easy peasy. You’ll need a few minutes for pan frying the ingredients and the rest is left mostly unattended.
No Time to Make Curry from Scratch?
That’s okay since there is a much simpler way to eat curry at home. You can go to your nearest Japanese super market and grab a Japanese curry sauce mix. Or you can order it on Amazon – my favorite is the Vermont Curry Mix. What you get are basically curry sauce cubes that melt once you add them to water. They may not be as nutritious as the home made version but boy are they tasty!
Best curry ever. It’s one of my favorite Japanese dinner recipes of all time.
I always have a few boxes of them in my pantry because they take no time to make and always hit the spot.
You can double the batch of this Japanese curry recipe and freeze half of it for future curry cravings (believe me, it will happen). Eat it with rice, pasta or you can even add it to ramen! A couple of scoop in your ramen and you’ve got yourself a seriously intense bowl of flavor!
Enjoyed this Japanese beef curry recipe?
Here are more yummy Japanese dinner recipes that just as kid friendly:
Did you like this Japanese Curry Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
Japanese rice and curry go hand in hand.
Watch our video on How To Make Japanese Rice the stove top or rice cooker method!
These recipes constantly make “best dish” lists on sites such as Country Living, Self, Shape, Bon Appetit, The Cooking Channel, Men’s Fitness and Woman’s Day. They are favorites among my readers, friends and family!
Simple and easy dishes made healthier, with calories and fat content provided. Tried and tested by my readers and loved by everyone!
Japanese Curry Recipe
This Japanese Curry Recipe is a little spicy & sweet, with a thick gravy-like sauce that’s silky and delicious! Everyone including your kids will ask for seconds!
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 70 minutes
- Yield: 4 people
- Category: Curry
- Method: Stove top
- Cuisine: Japanese
- 2 tablespoons peanut oil
- 1 pound stewing beef
- 1 large onion (peeled and finely chopped)
- 2 cloves garlic (finely chopped)
- 1 tablespoon ginger (peeled and minced)
- 1 apple (peeled, cored and minced)
- 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
- 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.
This Japanese Curry Recipe will keep refrigerated for up to 5 days.
Keywords: recipe, main, Asian, stew, beef, easy