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
Haven’t made this yet. Was wondering what kind of red wine? There are so many varieties.
Hi Annette, I recommend using a wine you enjoy drinking 🙂
I used Bob’s Red Mill GF flour (contains xantham gum) and it thickened up nicely. I subbed more water for the wine. Flavor was perfect. Great recipe.
To make this gluten free, what could you use instead of flour? Thanks!
Hi Eloise! You can use gluten free flour which will thicken the sauce the same way 🙂
Corn starch, rice flour, quantity required may vary depending on what you use.
I wanted to prepare something that wasn’t eaten at a traditional American Thanksgiving dinner (turkey and stuffing). I wanted to try making a curry that did not have any coconut taste or flavor in it because my husband wouldn’t eat it. I decided to make this curry for Thanksgiving and my husband and young son loved it. It had the perfect blend of sweet and savory flavors that made you want to go back for another serving. My husband wants me to make this delicious curry more often.
This was unbelievably delicious, thank you so much for the recipe. I can’t wait to make this again!
LOVE this!
made this using the Java curry roux mix and followed your recommendations to use the vegetable curry recipe as a guide to using the mix. It was good, but we may have made some errors.
I need some clarification as I am not sure what I eliminate from the beef recipe. I know it is the garam masala and curry powder, plus the tomato paste. You did add to keep the ginger and the apple. 1. Do we use the wine/beef broth in this recipe or just use the water recommended in the vegetable one? 2. Do we use the flour, soy sauce and sugar from the beef or eliminate since not in vegetable?
To simplify- the only ingredients that I keep in the beef one is the apple, ginger and beef and perhaps garlic? Other wise I just use the ingredients in vegetable recipe ??? Thanks in advance
Hi Brenda! Sorry for the confusion, when you use the pre-made roux, only add the apple and the ginger, and then water. That’s all you need, and you can follow the steps on the box 🙂
Your site looks amazing, curry is my family’s favorite dish, I will definitely try it your way, thank you for sharing. Looking forward to seeing more recipes. I’ll be back.
Is there a curry brand that is gluten and soy free?
Hi Shirley! I don’t know if there is a pre-made roux that’s both gluten and soy free, I’m so sorry! Your best bet would be to make it from scratch. I’ll let you know if I find anything!
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
When do we add the flour?
I am so happy that I’ve found this recipe! In my country is hard to buy premade Japanese curry sauce cubes, but thanks to this recipe I can enjoy japanese curry even without them. Thank you thank you! 🙂
Absolutely delicious. All of us loved it. The only thing I did was instead of 4 tbsp of curry powder I did 2, just incase it was too spicy for the children. Will be making it again.
I love the addition of the grated apple at the end. My mouth is salivating! I love curry and this is the perfect recipe to introduce it to my family. Thank you for sharing!
My husband and I LOVE this dish! He’s second generation Japanese-American and says it reminds him of his childhood <3
Even when I've had to fudge it (no tomato paste or no wine) it turns out great. Not to sweet and using spicy curry powder adds a kick if you want.
Honestly, we've made this 4 times and each time it's great and feeds two people dinner for almost a full work week without either person getting tired of it.
That’s so great KP! This recipe is so versatile and I’m glad to see that it turns out yummy even without tomato paste and wine. Thank you for sharing! 🙂
I did not try this yet but why do we need to use apple slices and ginger? I have never made curry before so i’m excited
The apple adds sweetness and the ginger a little heat 🙂
We made this
Its amazing!!! We love spice. But I was also wondering if theres a way to make the rest of it into a more sweeter version
Hi Hotura! You can add a little honey or use a pre-made demi-glace mix, which you can find in a container at Japanese grocery stores 🙂
Ao glad i found this recipe, i can’t wait to make it. I’m hoping to try it in a slow cooker to let the meat tenderize over a number of hours. Do you have any recommended adjustments? Thanks and i can’t wait to make it!
Hi Suzi! I’ve never made Japanese curry in a slow cooker but I would guess that it takes about the same time as a regular stew. 🙂
Japanese Curry recipe is great! I made it according to your recipe and the taste is great! Everyone in the family likes it, it makes me happy. thank you
I visited Japan last summer and fell in love with Japanese curry. For some reason, this recipe is just missing something. The first time I made it the curry was quite bland even though I added more curry powder and garam masala. So the second time I messaged a Japanese friend and she recommended doing half broth, half water, and then adding some instant coffee. That time it was a little better but tasted like there was too much wine in the recipe because it was very bitter and too wine-y. Also, both times I had issues with it thickening even though I let it cook down for well over an hour, almost two, and it was still quite watery. It smells right, but it just doesn’t taste right. I might try it a third time and do some things differently.
Hi Jasmin, I’m sorry the flavor of the curry isn’t exactly what you were looking for. I would recommend adding some demi-glace to the sauce to give more depth of flavor and richness. My favorite can be found in Japanese supermarkets, it’s called Mishima Japanese Style Demi-Glace Sauce. You can also add an additional 1-2 tablespoons flour to thicken the sauce. I hope this helps, keep me posted! 🙂