Japanese Curry using Curry Roux mix

Yuki Ohtani
Yuki Ohtani @yuki_japanesefood
California, USA

Japanese curry is a classic home-cooked dish loved by both kids and adults. With store-bought curry roux, it's easy to make, making it a go-to meal for busy weekdays. Each household often has its own version with different ingredients or secret flavors, adding a personal touch.

In Japan, people often add “fukujinzuke” on top of curry. It’s a sweet and crunchy pickle made from vegetables like daikon and lotus root, pickled in a soy sauce-based brine.
Katsu curry is another popular version, where a crispy pork cutlet (tonkatsu) is served on top of the curry for a hearty meal.
Seafood curry is also delicious — just swap out the chicken and carrots for shrimp, squid, or clams.
For a tasty twist, try spinach and cheese curry by topping your curry with sautéed spinach and melted cheese.

#japanesefood #CA2025

Japanese Curry using Curry Roux mix

Japanese curry is a classic home-cooked dish loved by both kids and adults. With store-bought curry roux, it's easy to make, making it a go-to meal for busy weekdays. Each household often has its own version with different ingredients or secret flavors, adding a personal touch.

In Japan, people often add “fukujinzuke” on top of curry. It’s a sweet and crunchy pickle made from vegetables like daikon and lotus root, pickled in a soy sauce-based brine.
Katsu curry is another popular version, where a crispy pork cutlet (tonkatsu) is served on top of the curry for a hearty meal.
Seafood curry is also delicious — just swap out the chicken and carrots for shrimp, squid, or clams.
For a tasty twist, try spinach and cheese curry by topping your curry with sautéed spinach and melted cheese.

#japanesefood #CA2025

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Ingredients

60 min
4 people
  1. 1/2 boxJapanese curry roux (about 90–100g)
  2. 2onions (sliced)
  3. 1carrot (cut into chunks)
  4. 2potatoes (cut into chunks)
  5. 300–400g meat (beef, chicken, pork, or ground meat)
  6. Water (check the curry box for exact amount)
  7. 1 tbspcooking oil (vegetable oil or sesame oil)

Cooking Instructions

60 min
  1. 1

    Cut all vegetables and meat into bite-sized pieces. In a large pot, heat oil and sauté onions until soft and golden (about 5 minutes). Add the meat and cook until browned. Then add the carrots and potatoes, and stir-fry for another few minutes.

  2. 2

    Add water to the pot. Bring to a boil and skim off any foam. Lower the heat, cover, and simmer for 15–20 minutes until vegetables are tender.

  3. 3

    Turn off the heat. Break the curry roux into pieces before opening the package to avoid getting your hands messy. Stir the pieces into the pot until completely melted.
    As a secret ingredient, I like to add 1 tablespoon of honey at this stage — it makes the curry sweeter and even more delicious.

  4. 4

    Turn the heat back to low and simmer for another 10 minutes, stirring occasionally until the curry thickens. Serve over steamed rice.

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Yuki Ohtani
Yuki Ohtani @yuki_japanesefood
on
California, USA
Hi, I'm a Japanese mom in the US and raising two kids (7&5)🇯🇵🇺🇸 Authentic Japanese Home-cooked recipes ❤️Dinner always comes around fast between school, activities, and daily chaos. Cooking isn’t my favorite, but you know I have to do it. I focus on meals that are easy, healthy, and delicious. I believe in the power of simple, consistent meals—eating healthy only makes a difference if it’s doable daily. For other busy moms, I’m sharing easy Japanese recipes that fit right into our American family life 🫶❤️Instagrum@yuki_ohtani_Tiktok@
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