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Japanese curry is one of the most popular home-cooked dishes in Japan. With store-bought curry roux, it’s easy to make at home. Let me show you how to make this comforting dish!

Looking for more curry ideas? Explore my Japanese curry recipes!

Japanese curry served over steamed rice.

Recipe Ingredients

You’ll need the following ingredients to make this recipe:

Ingredients list for making Japanese curry.

Vegetables: Potatoes, carrots, and onions are the classic vegetables in Japanese curry, but you can add other vegetables if you like. See the variations section below for more ideas.
Protein: This recipe uses canned mackerel as the main protein. You can also substitute chicken, pork, beef, tofu, or beans.
Curry roux: This is what gives Japanese curry its signature flavor and thickness. Curry roux is usually sold in cubes or flakes. See more details about how to choose one below.
Japanese steamed rice: Japanese curry is served over steamed rice. Check this recipe: How to cook Japanese rice on the stove.

Choosing Curry Roux

If you’re not sure which curry roux to choose, here are a few simple tips to help you decide.

Spice Level: First, check the spice level on the package. Most brands offer mild, medium, and hot options, so you can pick the one that suits your taste.
Plant-Based Roux: Most curry roux contains animal fats, so if you’re vegetarian or vegan, look for plant-based versions.
Gluten-Free Roux: Many curry roux also contain wheat, but some brands offer gluten-free options made with rice flour.

However, depending on where you live, these options may not always be easy to find. If that’s the case, you can also make Japanese curry completely from scratch.

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, carrots, and canned mackerel.

Step 3

Add water and bring it to a boil.

Step 4

Simmer until the vegetables are tender.

Step 5

Add the curry roux to the pot and stir until dissolved.

Step 6

Simmer until the curry thickens.

Serve the curry over steamed rice and enjoy this creamy curry!

Recipe Tips

Turn off the heat before adding the roux
Most store-bought curry roux dissolves best when added after turning off the heat. This helps prevent lumps and allows the roux to melt smoothly.
Adjust the thickness at the end
If the curry becomes too thick, add a little water to loosen it. If it’s too thin, let it simmer a bit longer until it thickens.
It tastes even better the next day
Curry often tastes even better the next day because the flavors have more time to develop.

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.

What To Serve With

Serve this curry with umeboshi cucumber salad and wakame miso soup for a simple Japanese-style meal.

Variations

Japanese curry is very simple, so you can easily swap or add ingredients to make your own version. Here are some ideas:

Vegetables: Mushrooms, green beans, broccoli, daikon, kabocha, green beans, snap peas, zucchini, okra, corn, and eggplant all work well.
Proteins: Chickpeas, lentils, soybeans, atsuage (deep-fried tofu), tempeh, and boiled egg (for topping). You can simmer them with vegetables or mix them in a little before the curry is done.

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Japanese Curry

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Prep: 10

Cook: 20

Total: 30

Servings:

Author: Juri Austin

Japanese curry is one of the most popular home-cooked dishes in Japan. With store-bought curry roux, it’s easy to make at home. Let me show you how to make this comforting dish!

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Equipment

Medium pot

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.
Add the roux: Turn off the heat, add the roux to the pot, and stir well 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.
Most store-bought curry roux dissolves best when added after turning off the heat. This helps prevent lumps and allows the roux to melt smoothly.
If the curry becomes too thick, add a little water to loosen it. If it’s too thin, let it simmer a bit longer until it thickens.
Curry often tastes even better the next day because the flavors have more time to develop.