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.
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.
Open in Cookpad AppSteps
- 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
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
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
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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