You may be surprised to know that curry is a popular dish in Japan! Curry was brought to Japan in the mid-1800s and combined international spices with local Japanese flavors. Curry has since been a beloved dish among Japanese people! You can find curry served in Japanese homes and in many cozy restaurants across the country.
Japanese curry is unique in its blend of sweet and spicy flavors. Japanese curry also has a thick consistency that makes it the perfect comfort food after a long day. Most people eat curry as hearty lunch or dinner meal. Its mix of healthy vegetables and meat is balanced and nourishing!
Curry may sound intimidating to cook but Japanese people use a method that is very easy and beginner-friendly! Simply use a curry roux like Chef Kogure’s Olive Oil and Akamoku Curry Roux. You only need to toss in your protein and vegetables and add a package of curry roux. You will see that no other additions are needed because all of the spices and flavors are already included in this roux! The convenience of curry roux is another reason why curry rice is a favorite Japanese homecooked meal.
This recipe recommends chicken, which is a common type of meat that Japanese people use in their curries. Beef is also very popular if you prefer this flavor!
For the vegetables, Japanese recipes traditionally use ingredients like carrot, potato, onions, and mushrooms. However, you can use any vegetables you have on hand for a flexible meal!
Some people even like to use curry to use up all the vegetables they have in their kitchens. We recommend using vegetables that are a bit heartier and that will cook well in a long simmer. Lighter vegetables can be used but adding them in Step 3 may result in the best dish!
- 200g chicken
- Oil for cooking
- 550g vegetables (Eg. carrot, potato, eggplant, okra, mushrooms, cabbage, onions - cubed)
- 700ml water
- 1 package Chef Kogure’s Olive Oil and Akamoku Curry Roux
- 2 servings of cooked rice
- Cook the chicken in a pot with some cooking oil.
- Add the vegetables then the water and bring to a simmer. Cook until the vegetables soften.
- Add the curry roux and stir well to combine. Reduce heat to low and cook slowly until the curry thickens (careful to ensure the curry doesn’t burn).
- Divide the rice between two plates and ladle the hot curry on top to serve.
Introduction courtesy of Kimberlee Laney
As a Japanese-Korean-American, my love for Japanese food first came from my grandmother's kitchen! Japanese food feels like home and I love being able to cook it anywhere in the world to connect with Japan in my own little way. I love diving deep into the layers of Japanese food and always marvel at the food diversity between prefectures. I'm currently eating my way through Tokyo and taking up photography with my Instagram account @capturingkim!