Japanese Curry – Contentment Cuisine

Japanese curry is the ultimate comfort food: a rich, creamy, flavorful curry with vegetables in a Japanese curry roux is a meal that comes together quickly. Aromatic spices and a texture that will melt in your mouth.

Portion of Japanese curry served over noodles in a small plate, with a black spoon and a napkin.

My friends, this is not a curry recipe, like Sweet potato curry, Eggplant curryOr Lentil curry. It’s Japanese curry and seriously, absolutely delicious and I’ll tell you why:

Why is Japanese curry so different

Instead of using coconut milk like in most curries, we make a Japanese roux which is essentially a white curry sauce. It makes a big difference, because it’s really aromatic, creamy and something really great.

It has a wonderful umami flavor from the soy sauce.

You won’t taste any coconut flavor, but it’s absolutely rich and delicious.

If you can make a white sauce, you can make this Japanese curry recipe in no time.

The ingredients needed to make Japanese curry are collected before preparation on a wooden board.The ingredients needed to make Japanese curry are collected before preparation on a wooden board.

Reasons to make this Japanese curry

It has very good textures, from sweet to savory.

Japanese curry is absolutely versatile as you can serve it on its own or over noodles or rice.

Curry roux is a preservative for many other things like stews, soups or as a sauce.

You get great textures and flavors, but it’s such an easy recipe to make with almost pantry staples.

Step-by-step images showing how the sauce base is prepared in a saucepan.Step-by-step images showing how the sauce base is prepared in a saucepan.

What you need for this Japanese curry recipe

Nothing complicated in this golden curry and the result is so good.

Start with vegan chicken. This gives a great texture and makes a good protein, as you know from using chickpeas in curries. This makes everything juicy, meaty and wonderful.

Oil And dairy-free butter: I recommend using a neutral oil to cook our curry. Butter is used to make a roux, a thick, rich, creamy sauce, accompanied by oat milk, curry powder And flour.

Onions, garlic, Edamame And carrots: These add wonderful textures and make everything pop. It adds another layer of all the components to the curry.

Side-by-side view of a large pot in which vegan chicken and onions are first fried and then mixed with vegetable ingredients.Side-by-side view of a large pot in which vegan chicken and onions are first fried and then mixed with vegetable ingredients.

To create a good umami flavor soy sauce and let me tell you, it’s a great contrast in flavor. Really, really good.

Apples: I grated apples, as Japanese curries are generally milder. They also add a sweet note that greatly complements the whole thing. You can add a sweetener if you like, such as sugar, maple or honey. However, I think it’s absolutely delicious as is.

Rice vinegar adds acidity and a nice flavor.

Ginger And Garam masala make another layer of flavor that adds a warming punch and more complexity to our curry.

Vegetables soup: it is a liquid to thin everything.

Final steps in preparing Japanese Curry: reading the prepared curry roux and finally the edamame.Final steps in preparing Japanese Curry: reading the prepared curry roux and finally the edamame.

How to make Japanese curry

First of all, we prepare the curry sauce. In a saucepan, heat the butter. When melted, add the flour, curry and slowly add the milk. Cook everything over medium-low heat until the sauce thickens.

Season with a pinch of salt and pepper, remove the sauce from the pan and set aside. Clean the pan so you can use it for the curry.

Now heat the vegetable oil. Add the onions, garlic, chicken, carrots and brown them for 5 minutes.

Then add the vegetable stock, edamame, soy sauce, rice vinegar, apples, garam masala, ginger and cook for another 3 minutes.

Finally, add the roux to the curry and cook for another 2 minutes. Serve the Japanese Curry alone, with rice or noodles.

Top view of a large pot with fully mixed Japanese curry.Top view of a large pot with fully mixed Japanese curry.

Tips and tricks

Leftovers are good for about 5 days.

To freeze, let cool completely and place in a container or individual freezer bags.

Naan the bread is also very delicious to serve.

Two bowls of Japanese Curry: one served over white rice, the other plain.  A little coriander in the background.Two bowls of Japanese Curry: one served over white rice, the other plain.  A little coriander in the background.

Other recipes to try

Collage of two photos of Japanese curry with recipe title text.Collage of two photos of Japanese curry with recipe title text.

Tag me for Japanese Curry remakes on Instagram Or Facebook.

Enjoy, Florian.

Ingredients

  • 10 oz vegan chicken, sliced

  • 3 tablespoons of oil

  • 2 medium onions, chopped

  • 4 cloves of pressed garlic

  • 1 large carrot, sliced

  • 1 cup edamame

  • 2 teaspoons ginger, grated

  • 3 tablespoons of flour

  • 4 tablespoons dairy-free butter

  • 1.5 cups of oat milk

  • 1 teaspoon of Garam masala

  • 2 cups of vegetable broth

  • 2 teaspoons of curry powder

  • 2 tablespoons of soy sauce

  • 1 tablespoon of rice vinegar

  • 1 apple, grated

  • salt, pepper to taste

Instructions

  1. In a saucepan, heat the butter until melted. Add the flour, curry powder and slowly stir in the milk.
  2. Cook everything until the sauce thickens. Season with a pinch of salt and pepper, then remove the sauce from the pan and set aside. Step-by-step images showing how the sauce base is prepared in a saucepan.Step-by-step images showing how the sauce base is prepared in a saucepan.
  3. Clean the pan so you can use it for the curry.
  4. Now heat the vegetable oil in this pan. Add the onions, garlic, chicken, carrots and cook for 5 minutes. Side-by-side view of a large pot in which vegan chicken and onions are first fried and then mixed with vegetable ingredients.Side-by-side view of a large pot in which vegan chicken and onions are first fried and then mixed with vegetable ingredients.
  5. Then add the vegetable stock, edamame, soy sauce, rice vinegar, apples, garam masala and ginger. Cook for another 3 minutes. Final steps in preparing Japanese Curry: reading the prepared curry roux and finally the edamame.Final steps in preparing Japanese Curry: reading the prepared curry roux and finally the edamame.
  6. Finally, mix the roux with the curry, cook for about 2 more minutes and serve.

Remarks

  • Leftovers are good for about 5 days.
  • To freeze, let cool completely and place in a container or individual freezer bags.
  • Naan bread is also very delicious to serve

Nutritional information:

Yield: 4

Portion: 1.5 cups

Amount per serving:

Calories: 439Total fat: 14gSaturated fat: 2gTrans fat: 0gUnsaturated fats: 9gCholesterol: 0 mgSodium: 433 mgCarbohydrates: 25gFiber: 6gSugar: 2gProtein: 25g

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