I’ve been in love with Japanese Curry since I was a little girl. The sweet and savory flavors married in a rich brown curry sauce make it so that every bite is exciting to eat. Make this easy classic Japanese dish from scratch or out of a box, and watch your kids devour it!
Curry rice, or kare rice (pronounced karē raisu), is a dish that was brought to Japan during the Meiji era (1868–1912) from the British, when India was under colonial rule. It was served to the Japanese Imperial Navy to prevent thiamine (vitamin B-1) deficiency and became popular across Japan in the 1960s when curry made its appearance in restaurants and supermarkets.
Nowadays Japanese curry is considered a national dish and is popular both in Japan and across the world. Its taste is quite different from any other curry you’ll find in Asia – it’s not spicy but rather sweet (which is probably why kids love it so much), savory, and sometimes a little spicy. The sauce is similar to a rich demi-glace that’s layered with spices and earthy flavors.
My recipe is from scratch and tastes somewhere between a Japanese curry and a beef bourguignon. That’s because I grew up in Quebec and my mother’s version of Japanese curry is a bit different than what is typically served in Japanese restaurants. For the classic Japanese curry recipe, scroll down to see how it can be made using premix curry roux.
Table of contents
Ingredients Needed For This Recipe
- Beef: Look for stewing beef or chuck steak. If you are using chuck steak, chop it into bite size pieces.
- Onion, garlic, ginger: These aromatics are the base of the curry and will infuse it with a little sweetness and heat.
- Apple: Adding an apple brings out the sweetness and fruitiness of the curry. I learned that trick from my Japanese aunt and it added so much flavor to the dish that I always use apples now.
- All-purpose flour: The flour is added to thicken the sauce and give it a velvety texture.
- Carrots and a potato: There are 3 main vegetables found in almost all Japanese curries – onions, potatoes, and carrots. I am sticking to the classic combination for this recipe but feel free to add your own veggie mix if you like!
- Garam masala and curry powder: These two spices are a must if you are making curry as the are the main flavor of the dish. They are earthy, fragrant, sweet, bitter, spicy, floral, and full of warmth.
- Tomato paste: Adding a little tomato paste to curries help to round out the flavors and bring balance to the sweet and savory elements of the dish.
- Red wine: Use a red wine that you like to drink. Many people ask what type of red wine and I will say that it doesn’t matter. It has to taste good to you because it is a big component of the dish. Plus, there will be some left in the bottle that you can enjoy with your meal.
- Sugar: Use regular granulated sugar or light brown sugar. If you like the taste of caramel, use dark brown sugar.
- Soy sauce: Regular Japanese soy sauce is needed for this dish because it has more depth of flavor than other types of soy sauces. It also has the right balance of umami, sweet, and salty.
- Fukujinzuke (optional): Fukujinzuke is a relish made of chopped daikon, eggplant and lotus root that’s pickled in a corn syrup and soy sauce based liquid. The result is a crunchy relish that’s orange or red in color, with flavors that are both sweet and salty. It’s often found in a jar on tables of curry shops across Japan to be used as a topping.
How To Make Curry Rice
Scroll down to the recipe card for the full recipe and video.
- Cook the beef cubes in a large pot and transfer them to a plate once they are cooked.
- Add onions to the pot and cook them until tender.
- Stir in garlic, ginger and grated apple and cook for two minutes.
- Sift flour and stir.
- Add carrots, potatoes and spices and stir.
- Add tomato paste and red wine and bring to a boil.
- Stir in sugar, soy sauce and water and bring to a boil.
- Return the beef to the pot, cover and simmer for half an hour.
- Remove the lid and cook for an additional 30 minutes.
Expert Tip
Increasing the heat: Adding ground black pepper to Japanese curry is quite delicious but won’t make your curry hot. If you enjoy wiping sweat off your face while eating curry, I suggest using ichimi togarashi, which are ground red chili peppers, or Sichuan chili flakes. Both will give you that eye watering punch of heat you are looking for.
Making Japanese Curry using Premade Curry Roux
No time to make it from scratch? No problem.
This is how you can make Japanese curry using a box of curry roux. The instructions are on the box but I like to add a couple more things to make it more flavorful. It’s extremely easy, just as delicious as the homemade version, and it will take about 30 minutes to make from start to finish.
You will need:
- 2 tablespoons neutral 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 curry roux
*If you are using half of the roux, use half of the ingredients for the recipe as well.
- Start by adding 1 tablespoon of neutral oil in a medium to large 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 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. Turn the heat to high and bring the curry to a boil.
- Turn the heat to medium low and simmer, uncovered, for 15 minutes.
- Add the curry roux and stir until all the pieces have dissolved. Turn the heat to low and simmer for 10 minutes. Serve.
Storage and Reheating
Fridge: Let the curry cool down to room temperature and transfer to a storage container. Refrigerate for up to 5 days.
Freezer: Let the curry cool down to room temperature. Divide the curry into individual serving sizes using small airtight food containers or storage bags and freeze for up 2 months.
Reheating: From the freezer, take the container or storage bag out of the freezer and haw it in the fridge overnight. Microwave on high for 2 to 3 minutes, or warm it up in a small pot over low heat.
Best Curry Roux (In My Opinion)
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 types of curry roux. Some of them were delicious while others were quite bland and one note. Here are my top favorites.
Golden Curry: This is my mother’s favorite because it’s less sweet and deeper in savory flavors. Golden Curry roux 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.
Vermont Curry: Vermont Curry is the most kid friendly because it’s sweeter and fruitier than other curry roux. The sauce contains honey, apples and cheese and has thick and rich texture.
Java Curry: If you like heat, Java Curry is for you! I was actually surprised at how much heat this curry packed since most Japanese people cannot handle spicy foods. This roux is a mix of both sweet and savory (although more on the savory side) with a good amount of heat.
What To Serve It With
If you are looking to serve an authentic Japanese dinner at home, here are some of my favorite, easy and quick recipes:
- Tsukemono (Japanese pickles)
- Miso soup
- Green salad with Japanese Restaurant Style Ginger Dressing
- Topped with Baked Chicken Katsu
- Nasu Dengaku (Japanese eggplant with sweet miso glaze)
- Kani Salada (crab salad)
Other popular Japanese recipes you might like to try: Miso ramen, omurice, oshitashi, agedashi tofu, okonomiyaki, conbini style tuna mayo onigiri, mabo nasu, and chukadon.
Frequently Asked Questions
Yes you can! For the premix curry roux, the only vegan one is Golden Curry. To make the recipe from scratch, simply swap the beef for a plant based protein or use chickpeas or mushrooms.
No, this recipe is not gluten-free because it contains flour and soy sauce. To make it gluten-free, use a gluten-free flour and gluten-free soy sauce, or tamari. Unfortunately, when it comes to premade curry roux, from my knowledge, all Japanese brands contain wheat.
Yes you can! Chicken, a plant based protein, squid, and shrimp, are all great options. If you do decide to make it with shrimp or squid, make sure to cook it separately and add it to the curry right before serving. That’s because seafood can overcook quickly and have a rubbery texture.
Yes, you can serve Japanese curry with so much more than just white rice! It’s delicious with brown rice, pasta, it can be added to ramen (curry ramen) or udon (curry udon), stuffed inside a deep fried dough (curry pan), and added to soups (soup curry). The options are endless!
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!
Print
Japanese Curry (Kare Raisu)
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 95 minutes
- Yield: 4 servings 1x
- Category: Curry
- Method: Stove top
- Cuisine: Japanese
Description
A sweet, savory, and comforting Japanese beef curry your entire family will love!
Ingredients
- 2 tablespoons peanut oil
- 1 pound stewing beef or chuck steak, chopped into bite size pieces
- 1 large onion peeled and finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, peeled and minced
- 1 red apple, peeled, finely chopped or grated (honeycrisp apples are the best for this recipe)
- 3 tablespoons all-purpose flour
- 2 large carrots, peeled and roughly chopped
- 1 large russet or yukon gold 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 regular Japanese soy sauce
- 4 cups water
Instructions
- Cook the beef: 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 the beef to a plate and set aside.
- Cook the onions: 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 aromatics: Add garlic, ginger and apple and cook for 2 minutes.
- Add the flour: Add the flour and stir for 1 minute.
- Add the vegetables and spices: Add carrots, potatoes, garam masala and curry powder and stir well.
- Add the tomato paste and red wine: Add the tomato paste, stir well and slowly add red wine and bring to a boil.
- Add the remaining ingredients: Add the sugar, soy sauce and water, stir and bring to a boil again.
- Return the beef to the pot: Add the beef and lower heat to a simmer. Cover and cook for 30 minutes.
- Take off the lid and continue cooking: Take the lid off and cook for another 30 to 50 minutes, until the curry soup has reduced by a third.
- Season and serve: Season with salt and pepper and serve with a side of warm Japanese rice.
Notes
Save the leftovers in a storage container and refrigerate for up to 5 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 506
- Sugar: 12.8g
- Sodium: 583.2mg
- Fat: 31.4g
- Saturated Fat: 14.7g
- Unsaturated Fat: 1.9g
- Trans Fat: 0g
- Carbohydrates: 33.1g
- Fiber: 7.6g
- Protein: 21.1g
- Cholesterol: 240.9mg
Can’t find Garam masala anywhere, can as much as I hate to submit what can I use
Hi Diana, you can make your own simple version -> 1 part cumin plus 1/4 part allspice. It’s not exactly the same as the original one but it makes a good substitute 🙂
Hi there! I’m super interested in this recipe, but I have a fiancé is who is really sensitive to spicy. He can handle a tiny amount, but is there a way to adjust the curry level so that he can enjoy himself and this curry? 4 tablespoons sounds like he might try a bite and then admit defeat. Thanks!
Hi Sarah! You can make the recipe using 2 tablespoons and serve it with the curry powder on the side. This way you can both adjust the levels just how you like it 🙂
Hi, can I opt out the red wine?what’s the alternative for it?thank you
Hi Ayu! You can substitute red wine for beef broth. It won’t taste the same but the curry should still be rich and bold in flavor. I would also recommend adding a little demi-glace sauce if you have any 🙂
I’ve just made your recipe and as it cooks it looks, smells and tastes delicious but I’m sharing it with my 3 year old grandson (who has helped me cook). I should have realised it might too hot for him with the curry powder but I’ve already added it. Can you suggest a way of mellowing it? Cream or coconut milk perhaps?
Hi Mel! You can serve the curry with a dollop of yogurt on top. You can also add a little honey to mask the spices. I would also suggest serving a smaller amount of curry than normal but with more rice since the starch will help absorb some of capsaicin 🙂
My fiance took me to a Japanese restaurant foe my birthday. One of the dishes we tried was Curried short ribs and it blew our minds. I’ve been looking for a recipe to try and recreate that dish. This recipe was great. Only changes I made was I pureed the roux to match the consistency of the dish at restaurant and I used S&B oriental curry powder. I made the sauce and then added it to cooked beef in pressure cooker. After beef was tender, I then added carrots and potatoes until tender. It was fantastic. Thanks for sharing.
Hi, what curry powder would you suggest for this recipe?
Hi Pete, regular curry powder like Mc Cormick or Simply Organic is good 🙂
How would you recommend chicken? Or would you just do your vegetarian recommendation mentioned previously if you couldn’t eat beef? Thank you
Hi Jessica, I would add the chicken in the beginning, just like with the beef. Since it will be stewing in the curry sauce, it should remain moist 🙂
I’ve been trying to make the time to figure out how to make Japanese curry from scratch–thank you for eliminating that chore for me! My family are huge fans of Japanese curry and this tastes better than the instant S&B bullion/Vermont blocks! I would definitely only use red wine that you enjoy drinking in this recipe, in fact I’d say you should only use red wine you’d drink when called for in a recipe. Anyway, I made your recipe in my instant pot because I wanted my beef to be tender; it was a success. I followed all your steps and simply finished it in my IP at 15 minutes. I stirred in diced roasted Japanese sweet potatoes and added layers of salt at each stage of saute (meat, aromatics, and then at the end). I love that everything is straight from my pantry (no artificial unknown ingredients), and I was able to control the spices thus the flavor. It turned out so delicious. I LOVE your recipe, it is a family favorite! Thank you again for sharing!
Blia, thank you so much for taking the time to write such a beautiful message, I really appreciate it! I’ll be going to sleep with a big smile on face 🙂
I want to make this curry dish but what kind of wine do u use
Hi Emogene! Any red wine is good for this but using a wine you enjoy drinking is always a bonus on the flavor front 😉
Thank you so much for posting. I haven’t tried it yet but I will for sure. We first had Japanese curry when our Foreign Exchange Student from Nagoya made it for us. We fell in love at first taste too.
Yum, can’t wait to try this! Can this be made in a slow cooker, as well?
Hi Audrey, I’ve never tried making Japanese in a slow cooker. However I do have a Japanese fried who makes her in a rice cooker, so the answer would be, most probably, yes! Allow 6-7 hours to cook. Please let me know how it turns out if you do decide to make it in a slow cooker!
Just tried this and it is absolutely perfect! Thank you for sharing your recipe!
Hi,
I tried this recipe and it came out great!
I was wondering if this curry be done vegetarian firendly?
Hi Kyle! It’s very easy to make this curry vegetarian (I make it all the time now that I rarely eat meat 🙂 ) I use chickpeas, zucchini (add them only when there is 10 minutes left, otherwise they will be too tender) and a bag of spinach, chopped. It’s delicious!
This is just amazing recipent, easy, simple, clearified. All the ingredience are what I can find around me. Thank you so much!
Hello!
I’ve never tried Japanese curry, but I’m so excited to try it because of the sweetness it has (rather than spicy).
I bought a package of the curry sauce mix that you mentioned in your post and was curious how it incorporates into your recipe? Should I just throw in a cube instead of the dry curry powder?
thanks!
You can actually use the entire thing and follow the instructions on the package as opposed to making it from scratch. It really is that good! I would recommend adding a thumb size ginger, peeled and grated and an apple, peeled and grated or finely chopped. It brings out the sweetness and tanginess, it’s beautiful!
Super tasty stuff. Was very easy to make, and I’ll definitely continue to make this.
I couldn’t find masala in my grocery store, so I used red curry paste. I also didn’t want to buy peanut oil for what felt like a one-time-use, so I used coconut oil and it worked out fine, though I imagine some intended flavor was lost.
When eating, this dish feels like you could get really inventive with it. The only change I made for tonight was that I added peas, but I can see myself adding pears, sweet potatoes… the list is endless.
Amazingly delicious and very easy to make. 5/5
Thank you for such a beautiful commentary of this curry recipe! I have never used pears so this is going to be on my list of ‘to try’!
I know this comment is years old, but someone might read this and find my reply useful so I figured I’d go ahead! Use this recipe all the time with slight alterations depending on what I have around the house, and I did actually use sweet potatoes once. It turned out very, very well but depending on what you’re expecting going into making the dish, it might not be what you wanted. Since they are softer, over the time of cooking the sweet potatoes broke down far more than normal potatoes do and made the curry super thick and starchy. The taste was actually great, but there was no solid sweet potato chunks left. If you want some nice big cubes of sweet potato, maybe try adding it a little later in the cooking time as suggested for other softer vegetables. Or just let them break down and have a super-thick curry, I can’t emphasize enough how good that particular one was!
Thank you for sharing your tips Mike! 🙂
Is it possible to replace red wine with something else?
Hi Sam!
You can substitute red wine with beef broth and some Worcestershire sauce (not sure how much, you can start with a teaspoon and go from there). The flavor won’t be exactly the same but it should still be very tasty 🙂
My husband and I made this curry for dinner tonight and it was so amazing! I recently have been craving curry like crazy and tried this amazing place where I live. This recipe tastes just like it, but is way cheaper than eating out! Thank you for posting!
Thank you Kayla!
Made it for my fiance who loves Japanese food and he loved it! Thank you for this easy and delicious recipe!
That’s great Clarissa! Thanks!
Oh my gosh, my mouth is watering just thinking about this curry. I never would have thought to add apples to curry, but I can see how well it would blend in with the sauce. This may mean an extra trip to the grocery store this weekend lol. Thanks for sharing this recipe with us! 🙂
Thanks Misty! Since a friend of my mother’s told me about the apple trick, I can no longer eat Japanese curry without it, not even with the instant packages! It adds a lovely sweetness to eat that’s almost addictive 🙂