Japanese Curry Recipes

Curry might make you think of India or Thailand, but its route to Japan took a detour through Britain. A British adaptation of Indian cooking arrived here in the nineteenth century and became part of yoshoku, Japan's Western-style cuisine. Today, curry rice is an everyday favorite, served everywhere from home kitchens to school lunchrooms.

The familiar version here is thick and hearty, with a sauce that clings to the rice. A roux of flour and fat often gives it body, while onions and sometimes fruit add sweetness to balance the spices. Think of a comforting stew with tender chunks of meat and vegetables, spooned over Japanese short-grain rice.

It's a comfort food I grew up on, and my from-scratch recipe shows you how I build those layers of flavor at home. The recipes below take it further, into bowls of udon and crisp curry bread with a rich filling.