Japanese Curry

Japanese Curry is the ultimate comfort food: a rich, creamy and flavorful curry with vegetables in a Japanese curry roux is a meal that comes together fast. Aromatic spices and a texture that will melt in your mouth.

This my friends isn’t any curry recipe, like Sweet Potato Curry, Eggplant Curry, or Lentil Curry. It is Japanese Curry and seriously, absolutely delicious and I tell you why:

Why is Japanese Curry so different

Instead of using coconut milk like in most of curries, we make a Japanese roux which is basically a white sauce with curry. It makes a great difference, because it is really aromatic, creamy and something really great.

It has a wonderful umami flavor from soy sauce.

You won’t taste any coconut flavor, yet it is absolutely rich and delicious.

If you can make a white sauce, you can make this Japanese Curry recipe in no time.

Reasons to make this Japanese Curry

It has really great textures from sweet to savory.

Japanese Curry is absolutely versatile as you can serve it alone or over noodles or rice.

The curry roux is a keeper for many other things like stews, soups or use as gravy.

What you get are great textures and flavors, yet this is a recipe that is so easy to make with almost pantry staples.

What you need for this Japanese Curry Recipe

Nothing is complicated about this golden curry and the result is so good.

Start with vegan chicken. This makes a great texture and is a good protein like you know from using chickpeas in curries. It makes everything juicy, meaty and wonderful.

Oil and dairy free butter: I recommend using a neutral oil to cook our curry. Butter is used to make a roux, a thick, rich, creamy sauce together with oat milk, curry powder and flour.

Onions, garlic, edamame and carrots: these add wonderful textures and make everything pop. It adds another layering from all the components to the curry.

To create a good umami flavor from soy sauce and let me tell you it is a great contrast flavor wise. Really, really good.

Apples: I grated apples, because Japanese curries are typically milder. Also they add a sweet note that compliments everything greatly. You can add a sweetener if you want to, like sugar, maple or honey. However I find it is absolutely yummy the way it is.

Rice vinegar adds acidity and a great tang.

Ginger and garam masala make another layer of flavor which adds a warm punch and more complexity to our curry.

Vegetable broth: this is a liquid to thin everything out.

How to make Japanese Curry

First, we make the curry sauce. In a pot, heat butter. When it is melted, whisk in the flour, curry powder and slowly add milk. Cook everything on medium-low heat until the sauce thickens.

Season with a pinch salt and pepper and remove the sauce from the pot and set aside. Clean the pot so you can actually use it for the curry.

Now heat the vegetable oil. Add onions, garlic, chicken, carrots and cook them for 5 minutes.

Next, add in vegetable broth, edamame, soy sauce, rice vinegar, apples, garam masala, ginger and cook for 3 minutes more.

Finally, add curry roux back and cook for 2 minutes more. Serve the Japanese Curry alone, with rice or noodles.

Tips and tricks

Leftovers are great for around 5 days.

To freeze cool off completely and put into a container or individual freezer bags.

Naan bread is also really delicious for serving.

Other recipes to try

• Sweet and Sour Cauliflower
• Creamy Mac and Cheese
• Bang Bang Sauce
• Eggplant Lasagna
• Zucchini Parmesan

Tag me for remakes of the Japanese Curry on Instagram or Facebook.

Enjoy, Florian.