Japanese curry, or kare raisu, is a thick, mildly spiced stew of meat and vegetables served over rice, thickened with a roux rather than the thinner, spice forward curries of South Asia. You make it by browning meat and vegetables, simmering them in stock, then stirring in a butter and flour roux blended with curry spices until the sauce turns glossy and coats the spoon.
Curry arrived in Japan in the late 1800s by way of the British Royal Navy, who had adapted Indian curry into a stew style dish for their own ships. Japan's navy copied the British version, and from there it spread into home kitchens, eventually becoming one of the most cooked meals in the country, closer in spirit to a beef stew than to Indian curry.
Most Japanese households use a boxed roux block today, but building the roux from scratch gives you control over the spice level and a deeper, less one note flavor.
What Actually Matters
The technique that makes or breaks this dish is the roux. It has to cook long enough, at least eight to ten minutes over low heat, stirring constantly, until it turns a light amber color and smells toasted rather than raw and floury. A roux that's rushed stays pale and tastes like uncooked flour no matter how much curry powder you add. Add the roux to the pot in small spoonfuls while whisking, not all at once, or it clumps instead of dissolving into a smooth sauce.
Japanese Curry Recipe
Serves 4 | Prep time: 15 minutes | Cook time: 45 minutes | Total time: 60 minutes
Ingredients
- 1 pound beef chuck or stew meat, cut into 1 inch cubes
- 1 tablespoon vegetable oil
- 1 large onion, sliced
- 2 carrots, cut into chunks
- 2 potatoes, cut into chunks
- 3 cups beef stock
- 3 tablespoons unsalted butter
- 3 tablespoons all purpose flour
- 2 tablespoons curry powder
- 1 tablespoon soy sauce
- 1 teaspoon honey
- 1/2 teaspoon salt, plus more to taste
- 4 cups cooked short grain rice, for serving
Method
- Season the beef with salt. Heat oil in a large pot over medium high heat and brown the beef on all sides, about 5 minutes. Remove and set aside.
- In the same pot, cook the onion until softened and lightly golden, about 6 minutes.
- Return the beef to the pot, add the carrots, potatoes, and beef stock. Bring to a boil, then reduce to a simmer, cover, and cook 30 minutes, until the beef is tender.
- While the stew simmers, melt the butter in a small saucepan over low heat. Whisk in the flour and cook, stirring constantly, 8 to 10 minutes, until light amber and fragrant. Whisk in the curry powder for 30 seconds.
- Ladle a cup of the hot stew liquid into the roux, whisking until smooth, then pour the mixture back into the pot, stirring well.
- Simmer uncovered 10 more minutes, until the sauce thickens and coats the back of a spoon. Stir in soy sauce and honey, then season with salt to taste.
- Serve hot over rice.
Nutrition (per serving, estimated)
| Calories | Protein | Fat | Carbs |
|---|---|---|---|
| 560 | 28g | 22g | 62g |
This is a calculated estimate based on standard ingredient values, not a lab verified figure.
Tips, Variations, and Storage
Chicken thighs or pork shoulder both work in place of beef, just adjust the simmer time down for chicken to about 20 minutes. This curry actually improves overnight in the fridge as the flavors settle, so it's a good make ahead dinner. It keeps for up to four days refrigerated or three months frozen, and reheats well on the stovetop with a splash of water or stock to loosen the sauce.
Frequently Asked Questions
Can I use a store bought curry roux block instead?
Yes, that's actually how most Japanese households make it. Follow the same browning and simmering steps, then dissolve the boxed roux blocks into the pot instead of making one from scratch.
Why is my curry too thin?
Either the roux didn't cook long enough to develop starch thickening power, or you added too much stock. Simmer uncovered a bit longer to reduce and thicken it.
Is Japanese curry spicy?
Not typically. It's mild and slightly sweet compared to Indian or Thai curries, though some brands offer a hot version.
What kind of apple or fruit goes in Japanese curry?
Grated apple or a touch of honey, like in this recipe, is common for natural sweetness that balances the spice. It's optional but traditional.
Can I make this vegetarian?
Yes, swap the beef stock for vegetable stock, skip the meat, and add extra potatoes, mushrooms, or squash for heartiness.
More from Wine Drop Cookery
This recipe is part of our Japanese recipes collection. For the pot you'll want for a long simmer like this, see our pots and pans and kitchen essentials collections, or browse everything we carry.
Who Is Writing This
I'm Chef Alan. I have spent 35 years in professional kitchens, I have formal culinary education in New Hampshire, and I have been honored as a 6-Time 4-Diamond Chef. More about me here.
If a recipe is missing something you needed, or a step didn't make sense, tell me. Get in touch and I'll fix it.
Cook Bolder, Serve Wiser, Eat Better.