Japanese curry is very different from Indian curries. It’s thicker and has a milder flavor than its Indian counterpart, and the real secret is … using a curry mix from a box and that is the truth. Japanese people like to make a lot of dishes from scratch; however, when it comes to curry, there are not too many people that do.
Because it’s easy to make, but there is still room to change the seasonings to suit your taste, curry is a popular dinner choice in Japan. In the recipe below we used optional seasonings of ketchup, Worcester sauce, apricot jam, and soy sauce to deepen the flavor. However, you can omit if you choose not to use them.
You could use any kind of meat you like, but beef may be the most popular one for Japanese curry. It’s eaten with sticky white rice which goes very well with this curry. Add a simple green salad, and you have a tasty meal for your family.
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 4 servings
- 1/2 lb beef (cut for stew)
- 2 onions
- 2 carrots
- 3 potatoes
- 1 Tbsp oil
- 3 1/2 cups water (840ml) or see the package for the amount of water
- 1 box curry sauce mix (4 oz)
- —Optional Seasonings—
- 1 Tbsp ketchup
- 1 Tbsp Worcester sauce
- 1 Tbsp apricot jam
- 1 Tbsp soy sauce
- 1 tsp curry powder
- Steamed Rice
- Cut vegetables into bite size pieces.
- Heat oil and brown meat in a pot, then take meat out.
- In the same pot, fry onions for 8 minutes. Add carrots and potatoes, then cooked meat.
- Add water to the pot. After it boils, skim fat, and reduce heat to low. Cover and cook for 45 minutes until the meat becomes tender.
- Remove from heat and add curry sauce mix. Stir well so the pieces of the mix dissolve.
- If you’d like to use the optional seasonings above, now add the ketchup, worcester sauce, apricot jam, and soy sauce. Let it simmer for 10-15 minutes (cook longer if you’d like it thicker).
- If you’d like to add the optional curry powder, stir it in just before serving.
- Pour the curry over rice.