Japanese Curry

Japanese curry is very popular and common dish in Japan. Often, it is serve with rice. Some people like Japanese curry serves with udon or bread.

Course Main Course

Cuisine Asian, Japanese

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 22kcal

Wash and peel 2 small carrots (8 oz), then cut it into chunks.
After that, wash and peel 1 medium sized onion (7 oz), then cut it into chunks.
Next, wash and peel 2 small potatoes (12 oz), then cut it into chunks.
Cut 2 pieces of boneless and skinless chicken thighs (8 oz) into dice.
After that, put carrots, onion, potatoes into a pot and add 2 cups of water and 2 blocks of Japanese curry roux. Then, turn on medium small fire to cook them for 10-15 minutes until the vegetables are soft. Keep stirring them once a while and make sure the curry blocks are well mixed.
Next, add the diced chicken thighs and ⅛ teaspoon of salt (Add salt to your taste). Stir well and simmer for another 5-10 minutes until the chicken is cooked thoroughly.
Then, serve with rice, tonkatsu or udon.

Use a good quality Japanese curry roux. I like to use brands like S&B Golden Curry. If not, you can make your own roux from scratch for a more personalized flavor.

The best is to use fresh vegetables and meat for the best flavor. Common vegetables include onions, carrots, and potatoes. For protein, you can use beef, chicken, or pork.

Start with a smaller amount of roux and add more as needed. This helps you control the thickness of the curry. You can always add more roux to thicken it and add more water to thinning it down.

Turn on medium small fire, cover the lid and cook for 10-15 minutes until the vegetables are a little soft.

Always add salt to your taste. (If you don’t like to add salt, add more curry roux.)