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!

Japanese curry rice

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 for Japanese curry rice

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.
Cooked meat for curry

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.

japanese kare raisu

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.

  1. Start by adding 1 tablespoon of neutral oil in a medium to large pot over medium high heat.
  2. When the oil is hot, add the beef and saute until it’s cooked through. Transfer the beef to a plate and set aside.
  3. 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.
  4. 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.
  5. Turn the heat to medium low and simmer, uncovered, for 15 minutes.
  6. Add the curry roux and stir until all the pieces have dissolved. Turn the heat to low and simmer for 10 minutes. Serve.
how to make japanese curry rice

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 instant curry

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:

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.

japanese curry rice

Frequently Asked Questions

Can I make this vegan?

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.

Is it gluten-free?

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.

Can I use a protein other than beef?

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.

Can I serve it with something other than white rice?

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!

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japanese kare raisu

Japanese Curry (Kare Raisu)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 33 reviews
  • Author: Caroline Phelps
  • Prep Time: 20 minutes
  • Cook Time: 70 minutes
  • Total Time: 95 minutes
  • Yield: 4 servings 1x
  • Category: Curry
  • Method: Stove top
  • Cuisine: Japanese
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Description

A sweet, savory, and comforting Japanese beef curry your entire family will love!

Ingredients

Units Scale
  • 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

  1. 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.
  2. 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.
  3. Add aromatics: Add garlic, ginger and apple and cook for 2 minutes.
  4. Add the flour: Add the flour and stir for 1 minute.
  5. Add the vegetables and spices: Add carrots, potatoes, garam masala and curry powder and stir well.
  6. Add the tomato paste and red wine: Add the tomato paste, stir well and slowly add red wine and bring to a boil.
  7. Add the remaining ingredients: Add the sugar, soy sauce and water, stir and bring to a boil again.
  8. Return the beef to the pot: Add the beef and lower heat to a simmer. Cover and cook for 30 minutes.
  9. 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.
  10. 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
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Caroline Caron Phelps

Meet The Author: Caroline Phelps

Caroline Caron-Phelps is a recipe creator, food blogger, and photographer. She showcases delicious, authentic Asian recipes, especially Japanese, Korean, and Chinese, with beautiful photography, easy-to-follow instructions, videos, and practical recipe variations. Caroline has been featured on Bon Appetit, Shape Magazine, Self, Today Show, and more.

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Questions and Reviews

  1. Excited to try this! If we are using a box of Golden Curry, when should we add it to the pot? Should we add at the same time as carrots and potatoes, or later on? Also, do you still recommend that we add tomato paste, red wine, sugar, and soy sauce if we are using Golden Curry? Thanks in advance for your advice!

    Reply

  2. This recipe looks delicious and I’m planning to make it soon. My husband likes his curry on the hot side. I don’t cook with curry so I don’t know if 4 tbls will be hot to his liking. What do you recommend I add if I want to kick it up a bit?

    Reply

    1. Hi Pam! In this case I would recommend adding ground chili peppers to add heat since this curry isn’t spicy. Try something like cayenne pepper or ichimi togarashi 🙂

      Reply

  3. I don’t drink alcohol or wine but I’m not opposed to cooking with it.  What type of red wine do you use as I’m not familiar with any kind.  

    Reply

  5. Hi Caroline, I’ve been dying for some Japanese Curry right now, and the nearest legit Japanese restaurant is like an hour away. I’ll be sure to report back on how it tastes soon – off ordering some ingredients at amazon now 😀



    Reply

  7. I am also curious what kind of curry powder you use. Can I buy it on Amazon? Live in the US but don’t have many ethnic foods in our grocery stores. Looks divine!!!

    Reply

  8. What type of curry powder should I use for the curry made from scratch? Can I use the one available in most asian markets? I am from the Philippines.

    Reply

    1. Love the recipe want to try it. Can i cook with with chicken instead of beef and if yes. Is there any altercation that need to be made in cook time or ingredients?

      Reply

      1. Hi Saba! Yes you can use chicken instead of beef and there are no changes necessary for the recipe 🙂

        Reply

  16. Hello! Would you recommend keeping this as a stovetop recipe, or would there be a way to transfer this over to something like an Instant Pot? Also, how would something like extra-firm tofu fare in this recipe?

    Reply

    1. Hi Ellian! I don’t see why you couldn’t make this in an Instant Pot, I think it would work just as well 🙂 Extra-firm tofu is the best type to use and would also work wonderfully with this recipe. I also recommend adding mushrooms and zucchini (both near the end, when there’s about 15 minutes left to the cooking process) if you are looking to add more veggies. It’s so yummy!

      Reply

    1. Hi Maria, no apologies ever needed! You can use any type of apple for this one except for green, as it might be too tart. Personally, I like using Honeycrisp because it’s my favorite type of apple 🙂

      Reply

      1. Thank you so much for the information. I always keep golden curry in my cupboard. Now with just a few basic ingredients I can plan a lovely curry! I have been having so much fun browsing through your website, I believe my diet is about to change for the better.

        Reply

  18. This recipe is so good, I didn’t grow up eating curry but it was so comforting eating it felt like I did grow up with curry. The child in me was so happy.
    I cooked your recipe because I was sick and looking for something to make me feel better.
    Not only did it achieve it purpose it did much more.
    Happiness, every bite.
    Thank you



    Reply

  20. Hi!! Can i substitute water for the same amount of beef stock? And also can i do without the apple and sugar?
    Thanks!!!

    Reply

    1. Hi Rachel, yes you can do without the apple and sugar but the curry won’t have any sweetness. I haven’t tried making it with beef stock so I’m not sure about the taste, I would suggest making it with water first and add beef stock cubes if it needs additional flavor, might be safer that way 🙂

      Reply