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    You are in: Home / Community Forums / Asian Cooking / Looking for Japanese curry recipe...
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    Looking for Japanese curry recipe...

    Tue Feb 01, 2005 6:24 pm Groupie
    Hi there! My lovely hubby just adores the japanese curry served at our favourite local restaurant - I understand you can buy the curry in a packaged form of some sort??? Can anyone please tell me what it's called or even better how to make it??

    Thanks so much, Beck icon_biggrin.gif
    Tue Feb 01, 2005 6:31 pm Groupie
    From what I've heard from my mom, Japanese curry is rarely ever 'homemade' like Indian curry. We buy ours at our local 99 Ranch Market. You could probably get it at any Asian food store.. or maybe even the 99 cents store because they carry lots of random awesome foods.
    All you have to do is add the vegetables and follow the directions. It's called curry roux. Just comes in a pouch. Super yummy though... icon_wink.gif
    Tue Feb 01, 2005 8:13 pm Groupie
    That's right. Japanese love curry, but when they make it at home, they usually use an instant curry roux. I think if you can find a place that sells Japanese food supplies, you should be able to find it.

    A Japanese "semi-scratch" curry involves getting the instant roux, which includes all the spices and something to thicken the curry. There are a huge number of different kinds in a Japanese supermarket in Tokyo - House is a well known brand. They make a rather mild and sweet variety called Vermont Curry, advertised as containing apples and honey. Usually there is a chart on the back of the box showing whether the roux makes a spicey (hot), medium or mild curry.

    The roux can be in blocks, sort of like chocolate, or is sometimes moister, like a thick paste. It keeps quite well in the fridge if you use only part of a box. We usually mix spicy and medium rouxs to get a more complex flavor.

    Anyway, the classic, or old Japanese housewife way to make curry, is to heat some oil in a saucepan and saute 1 or 2 chopped onions, 1 or 2 chopped carrots, and 2 or 3 potatoes, in chunks, with some kind of meat, pork is popular, but chicken is good, too. Beef is not unheard of, but a little more unusual. There are rouxs that say they are for a particular kind of meat (pork curry, beef curry, seafood curry, etc.), and you just use that. (Or whatever you like if it's not specified.)

    With the very approximate amounts of vegetables above, I'd use about 1/2 lb (say 250 to 300 g) meat, for 2 to 3 servings. The meat should be cut into bite-sized pieces and sauteed with the vegetables. Just cook everything together, while stirring, without browning, until the onions are cooked and the potatoes get a little translucent around the edges. Then dump in some water (such an elegant expression icon_redface.gif), say, as if you were boiling potatoes, but not a huge amount, or your curry will be soupy. Cover and cook over medium heat, checking to see if it is sticking from time to time.

    How long to cook and how much water to use depends on the kind of meat you are using and how tough it is. Cook until meat and potatoes are almost done, add the roux, turn down the heat, let cook until the roux has melted. Stir and cook a bit more until it has thickened. (It can burn on the bottom at this stage.) That's it. My Japanese husband sometimes adds a teaspoon or 2 of soy sauce to finish. Serve over rice. There is a particular kind of red pickle made mainly from daikon (a type of radish), called fukujinzuke, which is nice with curry if you can find it. I guess it's the Japanese answer to chutney.

    If your meat is very tough, you can add the potatoes later so they won't dissolve. You don't really need to saute them first.

    If this seems too vague, please ask again and I'll check a package and try to be more definite. But it's one of the easiest things to make. People in Japan make it on camping trips. You can, of course add other vegetables, if you like, such as cabbage, but onion, carrot and potato are standard for home-cooking.

    What people eat in curry restaurants is a bit different, with less obvious vegetables usually, but I think the overall flavor is much the same.

    Last edited by mianbao on Tue Feb 01, 2005 8:34 pm, edited 2 times in total
    Tue Feb 01, 2005 8:18 pm Groupie
    Wow, thank so much, that is really fantastic!! I think I'll head to my favourite Asian supermarket and see what I can find! Thanks again for all your help! icon_biggrin.gif
    Tue Feb 01, 2005 8:21 pm Groupie
    I use Glico brand curry mix. Look for this box in the "Asian Foods" section (dry goods, not refrigerated):
    Wed Feb 02, 2005 7:05 am Groupie
    Beck, it's really easy to find the curry block at Asian supermarkets in Melbourne. I'm not sure where you are, but I have bought it from stores near Vic Market, in Victoria st, and from one on a corner of Little Bourke and Russell Sts.
    I like lots of sauce to go over my rice and not too much meat-like you get it in Japan. I can get Vermont curry block in Warrnambool now, and usually add a slurp of tomato sauce (ketchup), a teaspoon of coffee granules, and some togarashi (a Japanese spice mix) to it when I make it. This was taught to me by a girl who lived with us.
    Wed Feb 02, 2005 11:20 am Groupie
    incdeb wrote:
    I use Glico brand curry mix. Look for this box in the "Asian Foods" section (dry goods, not refrigerated):

    I use this brand too and love it - Easy and tasty- I find it very mellow
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