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Easy Japanese Curry Recipe (Video)

Japanese curry, a dish packed with umami that is very popular in Japan. It sneaks into restaurants, schools, and even the menu of the Japanese navy.

What is Japanese curry?

Japanese curry is a very popular dish in Japan and as with gyudon, there are several chains that specialize in it.

It differs from its Indian counterpart by having a thicker texture and a sweeter taste, but not always less spicy. Japanese curry is made from curry powders or a ready-made roux containing more than 30 types of roasted, powdered, blended and aged spices.

The main ingredients of these powders are: turmeric, coriander, cumin, fenugreek, pepper, chili, orange peel, among others.

In addition, when preparing Japanese curry , potato, carrot, onion and meat are usually added.

However, by investing half an hour more and implementing a couple of modifications that I have discovered with a lot of “trial and error”, you can make this curry preparation transform into a dish worthy of a Japanese restaurant. Do you dare to try it?

Katsu Kare

A very popular variation of Japanese curry is katsu kare. It is a curry rice dish with the addition of tonkatsu (fried pork cutlet).

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Tricks for a scandalous Japanese curry

Tip 1: Caramelize the onion.

Several online recipes recommend adding a quarter of a grated apple or even mashed banana to the curry to increase its sweetness.

After trying several options, I soon realized that caramelizing the onions gave a better result. Subtly increasing its sweetness and giving it greater complexity. To get this result “quickly”, I opted to caramelize the onions in the style of Kenji Lopez.

We turn the heat up to medium high to make the onions “sweat” faster. Keep an eye on them! Once the onion pieces begin to brown and a layer forms at the bottom of the pot (minute 1:13 of the video). Add a little water to deglaze the pot. This will allow these sugar compounds to dissolve and redistribute evenly. Repeat the process as many times as necessary until you get some delicious caramelized onions.

Japanese curry with potatoes and carrots - a comforting and tasty dish - homemade Japanese curry recipe

Tip 2: Use a mixture of broth and dashi

The simplest curry is made with water. If we want to increase the umami and give it a flavor boost, I recommend making a mixture of dashi and beef broth.

Tip 3: Cut the vegetables Rangiri style

Rangiri is a way of cutting vegetables. They are made by rotating the vegetable between cuts, and making these in a diagonal line. This makes it possible to create uniformly sized pieces with a larger surface area to absorb flavors.

Tip 4: Add a tablespoon of tonkatsu sauce

Another recommendation that is usually made is to add ketchup, soy sauce or worcester sauce to the curry. I prefer tonkatsu sauce. That said, if you don’t have it at home and don’t want to buy it just to make the curry, you can replace it with 1/2 tablespoon of ketchup and a half of soy sauce.

Udon Curry Recipe.

If you like Japanese curry, don’t miss the Udon Curry recipe. The best of Japanese curry and udon in a bowl – discover the recipe by clicking here.

Curry japonés con patatas y zanahorias - un plato reconfortante y sabroso - receta casera de curry japonés
Receta curry japonés fácil
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5 from 3 votes
Curry japonés, un plato repleto de umami tan popular en Japón que se cuela en restaurantes, colegios e incluso, en el menú de la marina japonesa.
Prep Time: 15 minutes
Cooking Time: 1 hour
Total Time: 1 hour 15 minutes
Cuisine: Japanese
Servings: 6 raciones
Calories: 356kcal


  • 2 cebolla
  • 200 g zanahoria
  • 400 g patatas
  • 2 diente ajo
  • 1 cda. jengibre rallado
  • 500 ml dashi o dashi vegetariano
  • 500 ml caldo de ave o caldo de verduras
  • 1 cda. salsa tonkatsu opcional
  • 184 g S&B Medium-Hot Curry box
  • 2 cdas. aceite


  • Pelamos la zanahoria y las patatas y la cortamos al estilo Rangiri. Ponemos las patatas en remojo con agua para que no se oxiden.
  • Cortamos la cebolla a daditos pequeños (estilo brunoise) y rallamos el ajo y el jengibre.
  • Si vais a acompañar el curry con arroz, ahora es un buen momento para limpiarlo y ponerlo a cocinar.
  • Añadimos el aceite y la cebolla a la olla. Dejamos cocinar a fuego medio alto para que se caramelicen, desglasando la olla con agua según sea necesario.
  • Una vez lista la cebolla, añadimos el ajo, el jengibre y la zanahoria, cocinamos un par de minutos mientras vamos removiéndolo.
  • Pasado ese tiempo, añadimos el caldo y el dashi. Una vez empiece a hervir, lo cocinamos a fuego lento durante 30 minutos.
  • Añadimos las patatas, y seguimos cociéndolo unos 15 minutos más.
  • Llegados a este punto, comprobar que la patata y la zanahoria están bien cocidas. Un truco para saberlo es el truco es pinchar un cuchillo en la patata e intentar sacarlo tirando hacia arriba. Si podemos sacar el cuchillo sin problema, la patata ya está cocida. Si le cuesta un poco, dejarlo unos minutos más.
  • Cuando la patata y la zanahoria estén cocidas, añadir el preparado de curry y remover. De ser necesario, ajustar la textura añadiéndole más agua.



Calorias: 356kcal | Carbohidratos: 22g | Proteina: 4g | Grasa: 8g | Grasas saturadas: 1g | Grasa transgenicas: 1g | Sodio: 294mg | Potasio: 519mg | Fibra: 4g | Azúcar: 6g | Vitamin A: 10404IU | Vitamin C: 21mg | Calcium: 96mg | Iron: 2mg
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