Japanese Curry From Scratch
If you can’t find Japanese curry roux or prefer not to use store-bought blocks, this recipe is for you. I’ll show you an easy way to make Japanese curry completely from scratch!
Looking for more curry ideas? Explore my Japanese curry recipes!
Recipe Ingredients
You’ll need the following ingredients to make this recipe:
How To Make Japanese Curry: STEP BY STEP
Here’s a quick visual guide! Check the recipe card below for the video and full details!
Step 1
Cut vegetables into bite-sized pieces.
Step 2
Sauté onion in oil. Add potatoes, carrot, and canned mackerel.
Step 3
Add water and simmer until the vegetables are tender.
Step 4
In a separate pan, melt the butter.
Step 5
Add flour and stir until smooth and creamy.
Step 6
Add the curry powder and mix well.
Step 7
Turn off the heat and stir in mango chutney, ketchup, and salt.
Step 8
Add the roux to the pot and simmer until the curry thickens.
Pour the curry over steamed rice and enjoy this creamy curry!
Storage
Transfer the curry to an airtight container and store it in the refrigerator for up to 3 to 4 days.
You can also freeze it. However, potatoes may become dry and change texture after freezing. To prevent this, consider removing them or mashing them before freezing. Pour the curry into a freezer-safe bag and freeze for up to one month.
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Japanese Curry From Scratch
Equipment
Ingredients
Instructions
- Prepare the vegetables: Peel and cut the potatoes and carrots into large chunks. Slice the onion into wedges.
- Cook the vegetables: Heat oil in a pot over medium heat. Add the onion and cook until slightly translucent. Add the potatoes and carrot and sauté briefly. Add the canned mackerel.
- Simmer: Add the water and bring to a boil. Reduce the heat and simmer for about 10 minutes, or until the vegetables are tender.
- Prepare the curry powder: Mix turmeric, coriander, cumin, black pepper and chili powder.
- Make the roux: In a separate pan, melt the butter and add the flour. Cook, stirring constantly, until smooth and creamy. Reduce the heat, add the curry powder, and stir well to combine. Turn off the heat and mix in the mango chutney, ketchup, and salt until well blended.
- Add the roux to the curry: Add the roux to the pot in two or three batches, stirring well each time until it dissolves. Simmer on low heat until the curry thickens.
- Serve: Serve the curry over rice and enjoy!
Notes
- Storage: It will last for 3 to 4 days in the fridge, and one month in the freezer.
- If the curry becomes too thick, add a little water. If it’s too thin, simmer a bit longer to reduce the liquid.
- Add more chili powder or black pepper if you prefer a spicier curry. If the curry tastes too spicy, add a little milk, yogurt, honey, or grated apple to mellow the flavor.
- Add the roux to the pot in 2–3 batches, stirring well each time so it dissolves smoothly.
Video
Nutrition
This nutritional information is estimated and provided for general reference only.
Juri Austin
Hi! I’m Juri, founder of Chef JA Cooks and the creator and photographer of this site. I’m here to guide you in authentic yet easy-to-follow Japanese recipes! Let’s explore the world of Japanese cuisine together!