Japanese curry is one of the most popular home-cooked meals in Japan. Thick, mild and comforting, it is a dish that many families cook regularly at home. It is simple to make, often cooked in large batches, and tastes even better the next day.

Japanese Curry Has One Familiar Flavour

One interesting thing about Japanese curry is that, unlike many other types of curry, there is essentially one familiar "Japanese curry" flavour.

This is because most Japanese curry is made using curry roux. While it is possible to make curry from scratch using curry powder and spices, many of the familiar Japanese curry flavours are created using roux.

How Japanese Curry Is Different from Other Curries

Japanese curry is quite different from many other curries around the world. It is thicker, milder and less spicy, and it is almost always served with rice rather than bread.

The flavour is also different. Japanese curry is usually slightly sweet and savoury, with a smooth, thick sauce rather than a thin, spicy sauce.

The Key Ingredient: Curry Roux

The most important ingredient for Japanese curry is curry roux. In Japan, most people make curry using ready-made roux blocks, which contain spices, flour, oil and seasoning. These roux blocks make it very easy to cook Japanese curry at home.

You simply break the roux into pieces and add the recommended amount to the pot. Because the seasoning is already balanced, it is very easy to make consistent Japanese curry at home.

Finding Curry Roux in Australia In Australia, Japanese curry roux can sometimes be found at major supermarkets such as Coles, Woolworths or IGA. Golden Curry is one of the brands that is sometimes available there, so it is often the easiest one to find.

Japanese curry roux is usually sold in different spice levels such as mild, medium and hot. I usually use medium for adults and mild for children at home. Even the hot version of Japanese curry is usually not extremely spicy compared to many other curries.

At Japanese grocery stores, you will usually find several different brands of curry roux on the shelf. The two shown here are the ones I often use at home.

One of my personal favourites is Java Curry. It has a rich flavour with strong onion and garlic notes and is noticeably spicier than many other curry roux. If you enjoy slightly spicier curry, Java Curry is a good one to try.

Sometimes I also mix two different roux blocks to create my own flavour. Many people in Japan have their own favourite combination.

Basic Ingredients for Japanese Curry

The most common ingredients used in Japanese curry are onion, carrot, potato and meat such as chicken, beef or pork. These simple ingredients are slowly cooked together, and then the curry roux is added to make a thick curry sauce.

The Basic Method Is Almost Always the Same

If you look at the instructions on different curry roux packages, you will notice that the basic method is almost always the same.

• Cook the vegetables and meat.
• Add water and simmer.
• Turn off the heat and add the roux.
• Simmer gently until the sauce becomes thick.

Once you remember this simple method, it is very easy to cook Japanese curry using any brand of roux. If you would like to try this at home, you can find my Japanese curry recipe with step-by-step instructions here.

How Curry Is Served in Japan

Japanese curry is almost always served with rice and is often called curry rice. It is commonly served with pickles such as fukujinzuke (sweet pickled vegetables) or rakkyo (pickled shallots).

Curry rice is usually served as a single plate meal, with rice on one side and curry on the other. This simple style of serving is the classic way to enjoy Japanese curry.

A Popular Variation: Katsu Curry

One popular way to enjoy Japanese curry is katsu curry, which is curry served with a crispy breaded pork cutlet.

Katsu curry is popular at casual restaurants and is sometimes made at home for a special meal. The combination of crispy cutlet, thick curry sauce and rice is very satisfying and loved by both children and adults.

In Japan, katsu curry is also a very popular meal at ski resorts! I always eat katsu curry for lunch whenever I go skiing in Japan, and for me, it is one of the meals I associate with ski trips.

Ways to Enjoy Curry the Next Day

Japanese curry is often cooked in large batches, and many people say it tastes even better the next day. This is because the flavours blend together as it sits, and the sauce thickens slightly, making the curry richer and more flavourful the next day.

There are also several popular ways to use leftover curry.

One popular dish is curry udon. It is made by adding leftover curry to a light udon broth, then serving it with udon noodles.

Another favourite is curry doria, a baked rice dish topped with curry, white sauce and cheese.

These dishes are a simple and delicious way to enjoy curry in a different form the next day.

A Taste of Japanese Home Cooking

Japanese curry is not a traditional ancient dish, but it has become one of the most loved home-cooked meals in Japan. It is simple, practical, and comforting.

Even outside Japan, with a box of curry roux and a few simple ingredients, it is easy to bring this everyday Japanese meal into your own kitchen.

- Tomoka