One of the great things about cooking without recipes is it leaves you free to add different ingredients and experiment, this keeps an old favourite new and interesting even after you’ve had it for the umpteenth time. Some might call this inconsistency, but for me there’s no such thing as a “best recipe”, because my tastes shift with the seasons and my mood.
Curry rice is Japan’s quintessential comfort food, much like mac & cheese is here in the States. While it’s not native to Japanese cuisine, it’s been ruminating in the bowels of Japan’s gastronomic landscape for the better part of the past century and it’s become one of the most popular foods there. It’s become so ubiquitous, people don’t find anything usual about a softdrink company releasing a curry flavoured soda.
Growing up, I had curry rice a couple times a month and I still make it more frequently that just about any other dish in my repertoire. I first posted about it almost 2 years ago. But that was one static snapshot of a dish that’s always changing in my kitchen. In this version I took the roux much darker which gives it a rich earthy flavour, I also made it a little sweeter, and added a black cardamom pod for it’s wonderful smokey aroma.
Check out the video for the full recipe below. If you’re ready for your own recipe-less adventure, my notes below should get you started in the right direction.
Japanese Curry Recipe Notes
Aromatics
I used 3 onions that have been caramelized, but you can also add garlic, ginger, and celery if you like.Protein
You can use just about any kind of meat or seafood. 2-3 lbs is just about the right amount. If you use seafood, it’s best to brown the seafood first and then set it aside until the veggies are done and you’re ready to serve the curry. If don’t do meat or seafood, you could use firm tofu as well.Sweetness
The curry takes some sweetness from the caramelized onions and carrots, but we also layer on additional sweetness with a whole grated apple, some tonkatsu sauce, and ketchup. I’ve seen some people put raisins in their curry, but this is a little over the top for me.Spices
The dark roux serves to thicken and flavour the curry with some toasted garam masala, and the flavours of the browned butter and flour. Adding some extra garam masala to the meat and veggies when you add the water infuses extra flavour while everything cooks. I’ve chosen to add some black cardamom to this as well, but this is not traditionally added to Japanese curry. If you like it hot, add some cayenne pepper.Everything Else
Carrots, potatoes and peas round our the curry, adding both color and substance. These are the traditional ingredients, but you can really add any kind of veggie that will hold up to the long cooking, such as mushrooms, parsnips, celery root, turnips, and corn.
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{ 34 comments }
Curry is amazing. When I say curry, I mean any kind…Chinese, Japanese, Indian, whatever…They are all good.
From my experience, Japanese curry is usually not as spicy compared to other kinds but still good. Curry goes really well with fried pork cutlet!
My god, Marc. You have a cooking show!!! This is brilliant! The curry looks amazing.
We LOVE japanese curry in our house — never used black cardamom though! Agreed on the raisins…. too much of the wrong texture texture for too little payoff in terms of sweetness. this is a dish my husband usually takes over — can't wait to show him your video!
I love Japanese curry! I usually have mine with a crumbed chicken or pork cutlet…thanks for setting us in the right direction with another of your great videos Marc!
Sadly the video isn't showing up for me (just a big white space where I think the video should be) I've tried Firefox and IE……
I'll pop back later as hoefully i'ts just this PC. I love the look of this curry Marc!
Have I told you that the Filipino Kare-Kare might have come from curry? The substitution for ingredients that couldn't be found locally must have changed it so much that it is almost unrecognizable.
Yay! I'm finally freed from the tyranny of the boxed curry cubes. Great video, Marc.
Wow Mark, you are awesome on your video! I mean, seriously, I think you should not be in NYC but Hollywood. Dang!
Once again you inspire me. I want to make some ASAP — with wagyu, maybe wagyu tendon.
がんばって！
Hi Jan, thanks for bringing this to my attention, can you try clicking the link to view the video directly on YouTube and let me know what happens? Thanks
Thanks for the (non)recipe Marc! Curry of all kinds, I love — but there'll always be a special place in my tummy for Japanese curry!
Does that mean i won't have to buy the packaged Japanese curry sauce at Mitsuwa anymore?
Marc, i love the video! I can tell you're getting good at this gig because you got me craving big time. I love Japanese curry.
What's under that upside down mixing bowl in your refrigerator? I'm curious. lol
Great video! I've never tried Japanese curry, now I know what to look for next time I stop by my Japanese grocery store. Thanks
I LOVEEE Japanese curry so am glad you made it so easy here!
I always wondering about Japanese curry, I never really made it from scratch. Every time I miss this curry, I would make it at home, BUT embarrass to admit that I bought the Japanese curry mix from package (you know, one of those Golden curry brand?). I first tasted this delicious curry way back when I was working in Jakarta, and hook right away. Thanks to you, I don't have to buy the mix anymore, the video is great helps too. Love the way you cut the carrots. You seem very comfortable in front of camera, have you thought about hosting your own show?
Cheers,
elra
Thanks Elra:-) Don't feel too embarrassed, almost all Japanese people
in Japan use those blocks of instant curry, the ones that don't are
using pre-made pouches of curry that you just have to warm up. I've
never heard of anyone making their own from scratch, which is kind of
mind boggling to me because it's not all that hard to make, and you
can adjust the sweetness/spiciness to suit your tastes.
Hahaha, that was a dacquoise that L made over the weekend. We don't
actually have a cake dome, so it was an improvised lid.
This is one of my Japanese-American husband's favorite meals. I'm sure he'd scarf up your version, too. As for the curry soda, though? I know he would take a pass on that. I might try a sip, though, as I did find the green curry banana bread at Momofuku Milk Bar quite tasty.
This has so got to be one of my favourite dishes of all time, and my younger sister's too. When it's rainy and just a little bit grey, our eyes light up and it's katsu curry time!
Just looking at this post makes me shiver with hunger. Yum!
Clicking on the link still doesn't work – it comes up with error code 404 –
BUT the video you've put on today works and is fantastic!!!
Ha ha – it now works!!!!! Yay! Great video!
I am liking the video lots and Japanese curry is my favorite!! I never knew how to make it so I'd buy those premade cubes but I always thought they tasted a little off…so thanks for sharing this
can't wait to try it!
We made this last night, it came out delicious. Thanks for the not-a-recipe
I love Japanese curry and I still do have those curry boxes in my fridge.
I'll try this soon.
Beyond sake or beer, any rec's for wine with Japanese curry?
THANKS!
Japanese curry is on the sweet side and can be spicy, so I would
recommend something like an off-dry riesling. I hope that helps!
Man this looks so delicious. I love the easy step by step video! makes it so simple and easy to follow!
have you ever thought about making an update video. I like this curry a lot but I have never been able to replicate or determine how GoGo Curry makes their curry. Is it with a beef broth? and pork? They use a really thick rue too. mmmm
teach us how to make a GoGo Curry imitation with NO RECIPES
I tried this recipe tonight for my friend and we absolutely LOVED it! It tastes so much better than the boxed kind and you're right, it doesn't take much longer to make it from scratch. Can't wait to try it again! Thanks for the recipe.
I'm so glad I found this blog! I normally avoid lots of recipes just because they seem to make things more complicated than they should be. Even though I've grown up on curry, I've never had Japanese curry (only ever Bengali) so I'm very excited to try it
I can tell your “no recipe” is delicious just from looking at your ingredients and method though, and I'm excited to try it soon!
I have tried your recipes (though I find myself use more water – around 6 cups instead), it was so yummy!!!! It's the best of all of my curry I have tried so far… >____< Light & have the fresh taste (of the apple).
I heard in Japan, people actually put in yogurt, or coffee in the curry (as secret ingredients). Do you know how the taste would turn out? I also watch a Jap. drama, where they actually crack an egg on top of the curry/rice plate before they eat. Oishii desu!!
Mmmmmm, can't wait to try this recipe!!
Hi is there any way I can use oilve oil instead of butter?
Olive oil can have a strong taste that will effect the flavor of the curry.
If you don't want to use butter, use a neutral vegetable oil like canola
oil.
I have heard of using things like cocoa and coffee to add more depth. Are there other things that could be added and when in the process do I add these things?
I love adding dark chocolate to it right before serving, it adds fat and
nutty aroma that makes the curry rich. You can also add other fruit like
banana, peach, or tomatoes to add more acidity and sweetness. I also like
putting plain yogurt in it sometimes, it takes the edge off the spices and
gives it a creamy quality. Hope that helps give you some ideas:-)
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