25 Delicious Japanese Curry Recipes for Every Occasion

Ever craved the rich, comforting embrace of Japanese curry but thought it was too complex to make at home? Think again! Our roundup of 25 Delicious Japanese Curry Recipes for Every Occasion is here to transform your kitchen into a cozy izakaya. From quick weeknight dinners to hearty seasonal favorites, these recipes promise to delight your taste buds and simplify your cooking routine. Let’s dive in!

Classic Japanese Beef Curry

Kickstart your culinary journey with this comforting Classic Japanese Beef Curry, a dish that perfectly balances savory sweetness with a hint of spice, wrapped in a velvety sauce that clings lovingly to tender chunks of beef.

Ingredients

• 1.5 lbs of well-marbled beef chuck, cut into 1-inch cubes
• 2 tablespoons of golden, aromatic curry powder
• 1 large yellow onion, thinly sliced for a subtle sweetness
• 2 cloves of garlic, minced to release their pungent aroma
• 1 tablespoon of freshly grated ginger, for a zesty kick
• 2 cups of rich, homemade beef stock
• 1 tablespoon of smooth, all-purpose flour
• 1 tablespoon of glossy, dark soy sauce
• 1 tablespoon of honey, for a touch of natural sweetness
• 2 tablespoons of unsalted butter, for a luxurious finish
• Salt, to enhance all the flavors

Instructions

1. In a large pot, melt the unsalted butter over medium heat until it bubbles slightly, indicating it’s ready for the onions.
2. Add the thinly sliced yellow onion, cooking until they turn translucent and edges begin to caramelize, about 10 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and freshly grated ginger, cooking for another minute until fragrant, being careful not to let them brown.
4. Increase the heat to medium-high and add the beef cubes, browning them on all sides for about 5 minutes to develop deep flavors.
5. Sprinkle the all-purpose flour over the beef and onions, stirring well to coat everything evenly, which will help thicken the curry later.
6. Pour in the homemade beef stock, dark soy sauce, and honey, stirring to combine all ingredients thoroughly.
7. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 1.5 hours, or until the beef is fork-tender.
8. Stir in the golden curry powder, simmering uncovered for an additional 10 minutes to allow the flavors to meld and the sauce to thicken slightly.
9. Season with salt to taste, ensuring the balance of flavors is just right before serving.

Just as the curry finishes, you’ll notice the sauce has thickened to a luxurious consistency, coating each piece of beef perfectly. The flavors are deep and complex, with a gentle heat that builds with each bite. Serve this curry over a bed of fluffy white rice or with a side of pickled vegetables for a contrasting crunch.

Vegetable Japanese Curry

Unveiling the comforting embrace of Vegetable Japanese Curry, a dish that masterfully blends simplicity with depth, inviting both novice and seasoned cooks to explore its layers of flavor. This guide will walk you through each step, ensuring a delicious outcome every time.

Ingredients

• 2 tablespoons of fragrant curry powder
• 1 cup of diced, sweet yellow onions
• 2 cloves of minced, pungent garlic
• 1 cup of peeled and cubed, starchy russet potatoes
• 1 cup of sliced, crisp carrots
• 1 cup of chopped, tender broccoli florets
• 2 cups of rich vegetable broth
• 1 tablespoon of smooth, golden honey
• 1 tablespoon of velvety soy sauce
• 1 tablespoon of glossy, toasted sesame oil

Instructions

1. Heat the toasted sesame oil in a large pot over medium heat until it shimmers, about 1 minute.
2. Add the sweet yellow onions and minced garlic, sautéing until the onions turn translucent and the garlic is fragrant, approximately 3 minutes.
3. Stir in the fragrant curry powder, coating the onions and garlic evenly, and cook for 1 minute to unlock its flavors.
4. Pour in the rich vegetable broth, followed by the starchy russet potatoes and crisp carrots, bringing the mixture to a gentle boil.
5. Reduce the heat to low, cover the pot, and simmer for 15 minutes, or until the potatoes and carrots are fork-tender.
6. Add the tender broccoli florets, smooth golden honey, and velvety soy sauce, stirring gently to combine.
7. Continue to simmer uncovered for an additional 5 minutes, allowing the broccoli to brighten in color and the flavors to meld.
8. Remove from heat and let the curry sit for 2 minutes to thicken slightly before serving.

Delight in the harmonious blend of textures, from the soft potatoes to the crisp-tender broccoli, all enveloped in a sauce that’s both sweet and savory. Serve this curry over a bed of steaming rice or with a side of pickled vegetables for an extra layer of contrast.

Chicken Katsu Curry

Welcome to the comforting world of Chicken Katsu Curry, a dish that perfectly marries the crispiness of breaded chicken with the deep, aromatic flavors of Japanese curry. This recipe will guide you through creating this beloved dish with precision and ease, ensuring a delicious outcome every time.

Ingredients

• 2 boneless, skinless chicken breasts, pounded to an even thickness
• 1 cup panko breadcrumbs, golden and crispy
• 1 large egg, beaten until smooth
• 1/2 cup all-purpose flour, finely sifted
• 1 tbsp vegetable oil, for a light fry
• 2 cups Japanese curry roux, rich and savory
• 2 cups cooked white rice, steaming and fluffy

Instructions

1. Prepare the chicken by seasoning both sides with salt and pepper, then dredge in the sifted flour, shaking off any excess.
2. Dip the floured chicken into the beaten egg, ensuring full coverage, then coat evenly with the panko breadcrumbs for that perfect crunch.
3. Heat the vegetable oil in a large skillet over medium heat (350°F) and fry the breaded chicken for 5-6 minutes on each side, or until golden brown and cooked through.
4. While the chicken rests, warm the Japanese curry roux in a saucepan over low heat, stirring occasionally to prevent sticking.
5. Slice the fried chicken into strips, revealing the juicy interior, and serve atop a bed of fluffy white rice.
6. Generously ladle the warm curry sauce over the chicken and rice, ensuring every bite is infused with flavor.

Mastering Chicken Katsu Curry at home brings the joy of its contrasting textures—crispy chicken against the velvety curry—and the harmony of its flavors to your table. Try serving it with a side of pickled vegetables for an added tangy contrast.

Seafood Japanese Curry

Seafood Japanese Curry is a delightful twist on the classic comfort dish, blending the deep, umami flavors of Japanese curry with the fresh, oceanic notes of seafood. Starting with a base of aromatic vegetables and a rich curry roux, this dish is a symphony of flavors that’s both comforting and exotic.

Ingredients

• 1 tbsp fragrant curry powder
• 2 cups homemade seafood stock, rich and briny
• 1 lb mixed seafood (shrimp, scallops, and squid), fresh and tender
• 1 large onion, thinly sliced for sweetness
• 2 carrots, cut into bite-sized pieces for a slight crunch
• 2 potatoes, cubed for creaminess
• 1 tbsp vegetable oil, for sautéing
• 1 package Japanese curry roux, for a thick and velvety sauce

Instructions

1. Heat 1 tbsp vegetable oil in a large pot over medium heat until shimmering.
2. Add the thinly sliced onion and sauté until translucent, about 5 minutes, to build a sweet base.
3. Stir in the carrots and potatoes, cooking for another 5 minutes until slightly softened.
4. Pour in 2 cups of homemade seafood stock, bringing the mixture to a gentle boil.
5. Reduce heat to low, cover, and simmer for 15 minutes, or until the vegetables are tender.
6. Break the Japanese curry roux into pieces and add to the pot, stirring until fully dissolved and the sauce thickens, about 5 minutes.
7. Gently add the mixed seafood, cooking for 3-4 minutes until just opaque, being careful not to overcook.
8. Remove from heat and let stand for 2 minutes to allow flavors to meld.

Golden and aromatic, this Seafood Japanese Curry boasts a luxurious texture with chunks of tender seafood and vegetables enveloped in a thick, flavorful sauce. Serve it over steamed rice or with a side of pickled vegetables for an extra layer of taste and texture.

Pork Cutlet Curry

Zesty and comforting, Pork Cutlet Curry is a dish that brings warmth to any table, perfect for those looking to explore the rich flavors of curry with a tender, crispy twist. This recipe guides you through each step, ensuring a delicious outcome every time.

Ingredients

• 1 lb pork loin cutlets, pounded to 1/2-inch thickness
• 1 cup all-purpose flour, for a light, crispy coating
• 2 large eggs, beaten until smooth
• 1 cup panko breadcrumbs, for extra crunch
• 1/2 cup rich extra virgin olive oil, for frying
• 1 onion, finely chopped for a sweet base
• 2 cloves garlic, minced for aromatic depth
• 2 tbsp curry powder, for a warm, spicy flavor
• 1 cup chicken broth, to create a velvety sauce
• 1/2 cup heavy cream, for a luxurious finish
• Salt and finely ground black pepper, to season perfectly

Instructions

1. Season the pork cutlets with salt and pepper on both sides.
2. Dredge each cutlet in flour, shaking off excess, then dip in beaten eggs, and coat with panko breadcrumbs.
3. Heat olive oil in a large skillet over medium heat (350°F) until shimmering. Fry cutlets for 3-4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate.
4. In the same skillet, sauté onion and garlic until soft and translucent, about 5 minutes.
5. Stir in curry powder and cook for 1 minute to release its aromas.
6. Pour in chicken broth and bring to a simmer, scraping up any browned bits for added flavor.
7. Reduce heat to low and stir in heavy cream, simmering until the sauce thickens slightly, about 5 minutes.
8. Return the pork cutlets to the skillet, spooning sauce over them, and heat through for 2 minutes.

With its crispy exterior giving way to juicy pork and enveloped in a creamy, spiced curry sauce, this dish is a delightful contrast of textures and flavors. Serve it over steamed rice or with a side of pickled vegetables for an extra tangy crunch.

Vegan Japanese Curry

Savory and comforting, Vegan Japanese Curry is a delightful twist on the classic dish, offering a rich, aromatic experience without any animal products. This guide will walk you through creating this hearty meal, perfect for cozy nights in.

Ingredients

• 2 tablespoons fragrant coconut oil
• 1 large yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 2 carrots, peeled and chopped into bite-sized pieces
• 2 potatoes, peeled and cubed
• 1 apple, peeled and grated
• 3 tablespoons all-purpose flour
• 2 tablespoons curry powder
• 4 cups vegetable broth
• 1 tablespoon soy sauce
• 1 teaspoon maple syrup

Instructions

1. Heat the fragrant coconut oil in a large pot over medium heat until shimmering.
2. Add the thinly sliced yellow onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and freshly grated ginger, cooking for another minute until fragrant.
4. Tip: To prevent burning, keep the heat at medium and stir frequently.
5. Add the chopped carrots and cubed potatoes, stirring to coat with the aromatics.
6. Sprinkle the all-purpose flour and curry powder over the vegetables, stirring well to combine and cook for 2 minutes.
7. Gradually pour in the vegetable broth, stirring constantly to avoid lumps.
8. Tip: For a smoother curry, whisk the broth in slowly.
9. Bring the mixture to a boil, then reduce heat to low and simmer for 20 minutes, or until the vegetables are tender.
10. Stir in the grated apple, soy sauce, and maple syrup, simmering for an additional 5 minutes to meld the flavors.
11. Tip: The apple adds a subtle sweetness that balances the spices beautifully.

Unbelievably creamy and packed with layers of flavor, this Vegan Japanese Curry is a testament to how satisfying plant-based eating can be. Serve it over steamed rice or with a side of pickled vegetables for an extra tangy contrast.

Japanese Curry with Rice

Humble yet deeply satisfying, Japanese Curry with Rice is a comforting dish that combines the warmth of spices with the heartiness of tender meat and vegetables. Let’s embark on this culinary journey together, step by step, to create a dish that’s as nourishing as it is flavorful.

Ingredients

– 1 tablespoon of fragrant curry powder
– 2 cups of peeled and diced golden potatoes
– 1 cup of sliced, sweet carrots
– 1 pound of bite-sized, tender chicken thighs
– 1 large, finely chopped yellow onion
– 2 cups of rich chicken broth
– 1 tablespoon of smooth, all-purpose flour
– 1 tablespoon of glossy, dark soy sauce
– 1 tablespoon of velvety, unsalted butter
– 2 cups of fluffy, steamed white rice

Instructions

1. In a large pot, melt the velvety, unsalted butter over medium heat until it’s fully liquid and slightly bubbly.
2. Add the finely chopped yellow onion to the pot, sautéing until it turns translucent and releases a sweet aroma, about 5 minutes.
3. Incorporate the bite-sized, tender chicken thighs into the pot, browning them lightly on all sides for about 7 minutes.
4. Sprinkle the smooth, all-purpose flour over the chicken and onions, stirring continuously to coat evenly and cook off the raw flour taste, about 2 minutes.
5. Gradually pour in the rich chicken broth, stirring constantly to prevent lumps from forming.
6. Add the peeled and diced golden potatoes, sliced, sweet carrots, fragrant curry powder, and glossy, dark soy sauce to the pot, stirring to combine all ingredients.
7. Bring the mixture to a gentle boil, then reduce the heat to low, covering the pot to let it simmer for 20 minutes, or until the vegetables are fork-tender.
8. Serve the curry hot over a bed of fluffy, steamed white rice.
Unmistakably hearty, this Japanese Curry with Rice boasts a velvety texture and a harmonious blend of spices that envelop each ingredient. For an extra touch of elegance, garnish with thinly sliced green onions or a sprinkle of sesame seeds before serving.

Curry Udon Noodles

Venturing into the world of Japanese cuisine, Curry Udon Noodles stand out as a comforting, flavorful dish that combines the heartiness of udon noodles with the rich, aromatic depth of Japanese curry. This recipe is designed to guide you through each step, ensuring a delicious outcome even for beginners.

Ingredients

• 8 oz thick, chewy udon noodles
• 2 tbsp fragrant Japanese curry powder
• 1 tbsp smooth, golden honey
• 1 tbsp rich soy sauce
• 1 tbsp vibrant mirin
• 2 cups savory chicken broth
• 1 tbsp fresh, minced ginger
• 1 clove aromatic garlic, minced
• 1 tbsp toasted sesame oil
• 2 green onions, thinly sliced for garnish

Instructions

1. Bring a large pot of water to a rolling boil and cook the udon noodles according to package instructions, about 8-10 minutes, until al dente. Drain and rinse under cold water to stop the cooking process.
2. In a medium saucepan over medium heat, warm the sesame oil. Add the minced ginger and garlic, sautéing for 1-2 minutes until fragrant.
3. Whisk in the curry powder, honey, soy sauce, and mirin, cooking for another minute to blend the flavors.
4. Pour in the chicken broth, bringing the mixture to a gentle simmer. Let it cook for 5 minutes, allowing the flavors to meld.
5. Add the cooked udon noodles to the saucepan, tossing gently to coat them evenly with the curry broth. Simmer for an additional 2 minutes to heat through.
6. Divide the curry udon noodles into bowls, garnishing with sliced green onions for a fresh, colorful finish.

Delight in the harmonious blend of spicy, sweet, and savory flavors, with the udon noodles providing a satisfying chew. For an extra touch, top with a soft-boiled egg or crispy tempura bits to add texture and richness to this comforting dish.

Japanese Curry Bread

Japanese curry bread combines the comforting warmth of curry with the satisfying crunch of bread, creating a delightful fusion that’s perfect for any meal. Just imagine biting into a golden, crispy exterior to find a savory, aromatic curry filling that’s both hearty and flavorful.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 1 tbsp granulated sugar, for a subtle sweetness
• 1 tsp salt, to enhance flavors
• 1 tbsp active dry yeast, for a fluffy rise
• 3/4 cup warm water (110°F), to activate the yeast
• 2 tbsp unsalted butter, melted and slightly cooled
• 1 cup Japanese curry roux, rich and aromatic
• 1 egg, beaten with 1 tbsp water, for egg wash
• 1/2 cup panko breadcrumbs, for extra crunch
• Vegetable oil, for frying at 350°F

Instructions

1. In a large bowl, combine the sifted flour, sugar, salt, and yeast. Mix well to distribute the yeast evenly.
2. Add the warm water and melted butter to the dry ingredients. Stir until a dough forms.
3. Knead the dough on a lightly floured surface for about 10 minutes, until smooth and elastic. Tip: The dough is ready when it springs back after poking.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
5. While the dough rises, prepare the curry filling according to the package instructions. Let it cool to room temperature.
6. After the dough has risen, punch it down and divide it into 8 equal portions. Roll each portion into a ball.
7. Flatten each ball into a disc, place a tablespoon of curry filling in the center, and seal the edges tightly to encase the filling.
8. Dip each filled dough ball into the egg wash, then coat evenly with panko breadcrumbs.
9. Heat vegetable oil in a deep fryer or large pot to 350°F. Fry the bread in batches until golden brown, about 3-4 minutes per side. Tip: Maintain the oil temperature for even cooking.
10. Drain the fried bread on a wire rack or paper towels to remove excess oil. Tip: Serve warm to enjoy the crispy texture at its best.

Unbelievably crispy on the outside and tender on the inside, Japanese curry bread offers a satisfying contrast of textures. The rich, spiced curry filling pairs wonderfully with the light, airy bread, making it a versatile dish that’s perfect for breakfast, lunch, or a snack. Try serving it with a side of pickled vegetables for an extra tangy crunch.

Curry Fried Rice

Venturing into the world of quick yet flavorful meals, Curry Fried Rice stands out as a vibrant dish that combines the comfort of fried rice with the aromatic punch of curry. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome.

Ingredients

• 2 cups of day-old, chilled jasmine rice (for the best texture)
• 1 tbsp of fragrant curry powder
• 2 tbsp of rich coconut oil
• 1/2 cup of diced yellow onion (for a sweet, sharp flavor)
• 2 cloves of garlic, minced (for a pungent kick)
• 1/2 cup of frozen peas and carrots mix (for color and crunch)
• 2 large farm-fresh eggs, lightly beaten
• 1 tbsp of soy sauce (for depth and umami)
• 1/2 tsp of finely ground black pepper

Instructions

1. Heat a large skillet or wok over medium-high heat and add the coconut oil, swirling to coat the pan evenly.
2. Add the diced onion and minced garlic, sautéing for 2 minutes until translucent and fragrant.
3. Push the onion and garlic to one side of the pan, pour the beaten eggs into the other side, and scramble until just set, about 1 minute.
4. Add the frozen peas and carrots mix, stirring to combine with the eggs, onions, and garlic.
5. Break the chilled jasmine rice into the pan, using the back of a spoon to separate any clumps for even frying.
6. Sprinkle the curry powder, soy sauce, and black pepper over the rice, stirring constantly to evenly distribute the spices and prevent burning.
7. Continue to fry the rice for 5-7 minutes, or until it’s heated through and has a slightly crispy texture.

Delight in the harmonious blend of textures and flavors in this Curry Fried Rice, where the slight crunch of vegetables meets the soft, fragrant rice. Serve it in a hollowed-out pineapple for an eye-catching presentation that’s sure to impress.

Japanese Curry with Cheese

Building a comforting bowl of Japanese Curry with Cheese is simpler than you might think, and the result is a deeply flavorful dish that’s both hearty and satisfying. Let’s break down the process into easy-to-follow steps to ensure your curry is perfect every time.

Ingredients

• 1 tablespoon of fragrant, high-quality curry powder
• 2 cups of rich, homemade chicken stock
• 1 large, finely diced yellow onion
• 2 cloves of freshly minced garlic
• 1 pound of tender, bite-sized chicken thighs
• 2 medium, peeled and cubed russet potatoes
• 2 medium, peeled and sliced carrots
• 1 tablespoon of smooth, unsalted butter
• 1 tablespoon of all-purpose flour
• 1 cup of shredded, melty mild cheddar cheese
• Salt to taste

Instructions

1. In a large pot, melt the unsalted butter over medium heat until it’s fully liquid and slightly bubbly.
2. Add the finely diced yellow onion and freshly minced garlic to the pot, sautéing until the onion becomes translucent and fragrant, about 5 minutes.
3. Add the bite-sized chicken thighs to the pot, browning them on all sides for about 7 minutes, ensuring they’re cooked through.
4. Sprinkle the all-purpose flour over the chicken and onions, stirring constantly for 2 minutes to create a roux.
5. Gradually pour in the rich chicken stock, stirring continuously to avoid lumps, then add the fragrant curry powder, mixing well.
6. Add the cubed russet potatoes and sliced carrots to the pot, bringing the mixture to a gentle boil before reducing the heat to simmer for 20 minutes, or until the vegetables are tender.
7. Once the vegetables are cooked, stir in the shredded mild cheddar cheese until it’s completely melted and the curry has a creamy consistency.
8. Season with salt to taste, then remove from heat.

Rich in flavor and creamy in texture, this Japanese Curry with Cheese is a delightful twist on the classic dish. Serve it over a bed of steamed rice for a complete meal, or enjoy it with a side of pickled vegetables for an added crunch and tang.

Spicy Japanese Curry

Always a comforting dish with a kick, Spicy Japanese Curry combines the heartiness of a stew with the bold flavors of Japanese spices. This recipe guides you through creating a dish that’s both warming and invigorating, perfect for those who love a little heat in their meals.

Ingredients

• 1 tablespoon of fragrant curry powder
• 2 tablespoons of vibrant vegetable oil
• 1 large, finely diced yellow onion
• 2 cloves of garlic, minced to a paste
• 1 pound of tender boneless chicken thighs, cut into bite-sized pieces
• 2 cups of rich chicken broth
• 1 large, peeled and cubed russet potato
• 2 medium, sliced carrots
• 1 tablespoon of smooth honey
• 1 tablespoon of sharp soy sauce
• 1 teaspoon of fiery red pepper flakes

Instructions

1. Heat the vegetable oil in a large pot over medium heat until it shimmers.
2. Add the diced onion and minced garlic, sautéing until the onion turns translucent, about 5 minutes.
3. Tip: Stir frequently to prevent the garlic from burning, which can introduce a bitter taste.
4. Add the chicken pieces, browning them on all sides, approximately 5 minutes.
5. Tip: Avoid overcrowding the pot to ensure each piece browns properly.
6. Sprinkle the curry powder and red pepper flakes over the chicken, stirring to coat evenly.
7. Pour in the chicken broth, then add the potato cubes and carrot slices.
8. Bring the mixture to a boil, then reduce the heat to low, covering the pot to simmer for 20 minutes.
9. Tip: The curry is ready when the potatoes are fork-tender.
10. Stir in the honey and soy sauce, adjusting the heat to maintain a gentle simmer for another 5 minutes.

Outstanding in its depth of flavor, this Spicy Japanese Curry boasts a velvety texture with chunks of tender chicken and vegetables. Serve it over a bed of steamed rice or with a side of pickled vegetables for an extra layer of flavor and crunch.

Mild Japanese Curry for Kids

Begin by introducing your little ones to the comforting flavors of Japan with this Mild Japanese Curry for Kids. It’s a gentle, flavorful dish that’s perfect for young palates, combining soft vegetables and tender meat in a subtly spiced sauce.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 cups peeled and diced Yukon gold potatoes
• 1 cup peeled and diced carrots
• 1 medium onion, finely chopped
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups low-sodium chicken broth
• 1 tbsp mild Japanese curry roux
• 1 tsp honey
• 1/2 cup frozen peas

Instructions

1. In a large pot, melt the unsalted butter over medium heat until it’s frothy and fragrant.
2. Add the finely chopped onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Add the bite-sized chicken pieces to the pot and cook until they’re no longer pink on the outside, about 5 minutes.
4. Sprinkle the all-purpose flour over the chicken and onions, stirring constantly for 1 minute to cook off the raw flour taste.
5. Gradually pour in the low-sodium chicken broth, stirring continuously to avoid lumps.
6. Add the diced Yukon gold potatoes and carrots to the pot, bringing the mixture to a gentle boil.
7. Reduce the heat to low, cover, and simmer for 15 minutes, or until the vegetables are tender.
8. Break the mild Japanese curry roux into small pieces and add to the pot, stirring until completely dissolved.
9. Stir in the honey and frozen peas, cooking for an additional 2 minutes to heat through.
10. Remove from heat and let stand for 5 minutes to thicken slightly before serving.

Yield a curry that’s wonderfully creamy with chunks of tender chicken and soft vegetables, offering a sweet and savory flavor profile that kids adore. Serve over a bed of fluffy white rice or with a side of warm, buttery naan for a delightful meal.

Japanese Curry with Apples

Let’s embark on a culinary journey to create a comforting bowl of Japanese Curry with Apples, a dish that beautifully marries the sweetness of apples with the deep, savory flavors of curry. This recipe is perfect for beginners, offering a step-by-step guide to achieving a deliciously balanced meal.

Ingredients

• 1 tablespoon of fragrant, high-quality curry powder
• 2 cups of rich, homemade chicken stock
• 1 large, crisp apple, peeled and grated
• 1 pound of tender, boneless chicken thighs, cut into bite-sized pieces
• 1 medium, sweet onion, thinly sliced
• 2 cloves of fresh garlic, minced
• 1 tablespoon of smooth, unsalted butter
• 1 tablespoon of all-purpose flour
• 1 cup of creamy, cooked Japanese short-grain rice
• Salt to taste

Instructions

1. In a large pot, melt the unsalted butter over medium heat until it’s fully liquid and slightly bubbling.
2. Add the thinly sliced sweet onion and minced garlic to the pot, sautéing until the onion becomes translucent and fragrant, about 5 minutes.
3. Tip: Stir occasionally to prevent burning and ensure even cooking.
4. Add the bite-sized chicken pieces to the pot, cooking until they’re no longer pink on the outside, approximately 5 minutes.
5. Sprinkle the all-purpose flour over the chicken and onions, stirring well to coat everything evenly.
6. Tip: This step helps to thicken the curry, so make sure there are no lumps of flour.
7. Pour in the homemade chicken stock and add the grated apple and curry powder, stirring to combine all ingredients thoroughly.
8. Bring the mixture to a gentle boil, then reduce the heat to low, simmering uncovered for 20 minutes. The curry should thicken slightly.
9. Tip: For a smoother texture, you can blend a portion of the curry before serving.
10. Season with salt to taste, then serve the curry hot over a bed of creamy Japanese short-grain rice.

Oven-fresh and aromatic, this Japanese Curry with Apples offers a delightful contrast of textures, from the tender chicken to the soft, sweet apple bits. For an extra touch of elegance, garnish with thinly sliced apple wedges or a sprinkle of fresh parsley before serving.

Curry Soba Noodles

Venturing into the world of Japanese cuisine can be as simple as starting with a bowl of Curry Soba Noodles. This dish combines the earthy flavors of buckwheat noodles with the warm, aromatic spices of curry, creating a comforting meal that’s both nourishing and easy to prepare.

Ingredients

• 8 oz dried soba noodles, with a nutty flavor and firm texture
• 2 tbsp rich, golden curry powder
• 1 tbsp smooth, toasted sesame oil
• 1 cup thinly sliced, crisp carrots
• 1 cup fresh, green snap peas, trimmed
• 4 cups savory, homemade vegetable broth
• 2 cloves garlic, minced to release their pungent aroma
• 1 tbsp freshly grated ginger, for a spicy kick
• 2 tbsp soy sauce, for a deep umami flavor
• 1 tbsp honey, to balance the spices with sweetness
• 2 green onions, thinly sliced for a fresh garnish

Instructions

1. Bring a large pot of water to a rolling boil over high heat. Add the soba noodles and cook for 4-5 minutes, until al dente. Tip: Stir occasionally to prevent sticking.
2. Drain the noodles and rinse under cold water to stop the cooking process. Set aside.
3. In a large skillet, heat the sesame oil over medium heat. Add the garlic and ginger, sautéing for 1 minute until fragrant.
4. Add the carrots and snap peas to the skillet, stirring frequently for 3-4 minutes until slightly softened.
5. Sprinkle the curry powder over the vegetables, stirring to coat evenly. Cook for 1 minute to toast the spices.
6. Pour in the vegetable broth, soy sauce, and honey. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld. Tip: Adjust the heat to maintain a gentle simmer.
7. Add the cooked soba noodles to the skillet, tossing gently to combine with the curry broth. Cook for an additional 2 minutes to warm the noodles.
8. Divide the noodles and broth among bowls. Garnish with green onions. Tip: For extra crunch, top with sesame seeds or crushed peanuts.

Zesty and satisfying, these Curry Soba Noodles offer a delightful contrast of textures, from the slippery noodles to the crisp vegetables. Serve with a side of pickled ginger to enhance the dish’s complexity, or enjoy as is for a quick, flavorful meal.

Japanese Curry with Pumpkin

Here’s a comforting dish that blends the warmth of Japanese curry with the sweet, earthy notes of pumpkin, perfect for a cozy dinner. Let’s dive into making this hearty meal step by step.

Ingredients

• 1 tablespoon of fragrant curry powder
• 2 cups of diced, sweet pumpkin
• 1 large, finely chopped yellow onion
• 2 cloves of minced garlic, for a pungent kick
• 1 pound of tender, bite-sized chicken thighs
• 2 cups of rich chicken broth
• 1 tablespoon of smooth, unsalted butter
• 1 tablespoon of all-purpose flour, for thickening
• 1 cup of creamy coconut milk
• Salt, to enhance flavors

Instructions

1. Heat the butter in a large pot over medium heat until melted and slightly bubbly, about 1 minute.
2. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant, roughly 5 minutes.
3. Stir in the chicken pieces, cooking until they’re no longer pink on the outside, about 5 minutes.
4. Sprinkle the flour over the chicken and onions, stirring constantly to coat evenly and cook off the raw flour taste, about 2 minutes.
5. Pour in the chicken broth, stirring to combine and prevent lumps, then add the diced pumpkin and curry powder.
6. Bring the mixture to a gentle boil, then reduce the heat to low, covering the pot to let it simmer until the pumpkin is tender, about 15 minutes.
7. Stir in the coconut milk, heating through for another 5 minutes, then season with salt as needed.
8. Remove from heat and let it sit for 5 minutes to thicken slightly before serving.

You’ll love the velvety texture of the curry, with the pumpkin adding a subtle sweetness that balances the spices beautifully. Serve it over steamed rice or with a side of crusty bread to soak up every last drop of the flavorful sauce.

Curry Ramen

Kickstart your culinary adventure with this comforting bowl of Curry Ramen, a dish that marries the aromatic spices of curry with the soul-warming goodness of ramen noodles. Perfect for beginners, this recipe guides you through each step to ensure a flavorful outcome.

Ingredients

• 2 tbsp fragrant curry powder
• 1 tbsp rich sesame oil
• 3 cloves garlic, minced
• 1 inch fresh ginger, grated
• 4 cups savory chicken broth
• 1 cup creamy coconut milk
• 2 packs springy ramen noodles
• 2 soft-boiled eggs, halved
• 1/2 cup crisp bean sprouts
• 2 green onions, thinly sliced

Instructions

1. Heat the sesame oil in a large pot over medium heat until shimmering.
2. Add the minced garlic and grated ginger, sautéing for 1 minute until fragrant.
3. Sprinkle in the curry powder, stirring constantly for 30 seconds to toast the spices.
4. Pour in the chicken broth and coconut milk, bringing the mixture to a gentle boil.
5. Reduce heat to low and simmer for 10 minutes, allowing the flavors to meld.
6. Meanwhile, cook the ramen noodles according to package instructions, then drain and set aside.
7. Divide the noodles between two bowls, ladling the hot curry broth over them.
8. Top each bowl with halved soft-boiled eggs, bean sprouts, and sliced green onions.
9. Let the ramen sit for 2 minutes before serving to allow the noodles to absorb the broth.

Final touches reveal a bowl of Curry Ramen with a harmonious blend of spicy, creamy, and umami flavors. The noodles are perfectly al dente, cradled in a velvety broth that’s both comforting and invigorating. For an extra kick, drizzle with sriracha or sprinkle with crushed peanuts before serving.

Japanese Curry with Eggplant

Venturing into the world of Japanese cuisine can be as comforting as it is exciting, especially when it involves a hearty dish like Japanese Curry with Eggplant. This recipe simplifies the process, making it accessible for beginners while ensuring a delicious outcome.

Ingredients

• 1 cup of Japanese curry roux, rich and aromatic
• 2 medium eggplants, firm and glossy, cut into 1-inch cubes
• 1 large onion, sweet and finely sliced
• 2 cloves of garlic, freshly minced
• 1 tbsp of ginger, finely grated
• 2 cups of vegetable broth, warm and flavorful
• 1 tbsp of vegetable oil, light and neutral
• 1 tsp of soy sauce, dark and umami-packed
• 1 tsp of honey, pure and sweet

Instructions

1. Heat the vegetable oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the sliced onion, minced garlic, and grated ginger to the pot. Sauté until the onions are translucent and fragrant, approximately 5 minutes.
3. Introduce the eggplant cubes to the pot, stirring occasionally, until they begin to soften, about 8 minutes.
4. Pour in the warm vegetable broth, bringing the mixture to a gentle boil. Reduce heat to low and simmer for 10 minutes, allowing the flavors to meld.
5. Break the Japanese curry roux into small pieces and add them to the pot, stirring continuously until fully dissolved and the sauce thickens, about 5 minutes.
6. Stir in the soy sauce and honey, adjusting the heat to maintain a simmer for an additional 3 minutes to incorporate all flavors.
7. Remove from heat and let the curry sit for 5 minutes before serving to allow the sauce to further thicken.

When the curry is ready, the eggplant should be tender but not mushy, and the sauce velvety with a perfect balance of sweetness and umami. Serve it over steamed rice or with a side of pickled vegetables for an authentic touch.

Curry Pan (Japanese Curry Bread)

Discover the comforting warmth of Curry Pan, a beloved Japanese snack that combines the hearty flavors of curry encased in a soft, golden breadcrumb coating. Perfect for beginners, this recipe guides you through creating this delicious treat with ease.

Ingredients

• 1 cup all-purpose flour, sifted for lightness
• 1/2 cup warm water (110°F), to activate the yeast
• 1 tsp active dry yeast, for a fluffy dough
• 1 tbsp granulated sugar, to sweeten the dough slightly
• 1/2 tsp salt, to enhance flavors
• 1 tbsp unsalted butter, melted and slightly cooled
• 1 cup Japanese curry roux, rich and savory
• 1/2 cup panko breadcrumbs, for a crispy exterior
• 1 large egg, beaten, for binding
• 1/2 cup vegetable oil, for frying to golden perfection

Instructions

1. In a large bowl, combine the warm water, yeast, and sugar. Let sit for 5 minutes until frothy, indicating the yeast is active.
2. Add the sifted flour, salt, and melted butter to the yeast mixture. Stir until a dough forms, then knead on a floured surface for 10 minutes until smooth and elastic.
3. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
4. While the dough rises, prepare the curry roux according to package instructions, then let it cool to room temperature.
5. Divide the risen dough into 8 equal pieces. Flatten each piece, place a tablespoon of cooled curry in the center, and seal tightly to encase the filling.
6. Dip each filled dough ball into the beaten egg, then coat thoroughly with panko breadcrumbs.
7. Heat the vegetable oil in a deep pan to 350°F. Fry the breads in batches for 2-3 minutes on each side, or until golden brown and crispy.
8. Drain on paper towels to remove excess oil before serving.

Yielded by the frying process, the Curry Pan boasts a crispy outer layer that gives way to a soft, fluffy interior and a rich, savory curry center. Serve these warm with a side of pickled vegetables for a delightful contrast in flavors and textures.

Japanese Curry with Sweet Potatoes

Japanese curry with sweet potatoes is a comforting dish that combines the warmth of spices with the natural sweetness of root vegetables. Just imagine tender chunks of sweet potato swimming in a rich, velvety curry sauce—it’s a bowl of happiness that’s surprisingly simple to make at home.

Ingredients

• 1 tablespoon of fragrant curry powder
• 2 cups of peeled and cubed sweet potatoes (about 1-inch pieces)
• 1 cup of diced yellow onion
• 2 cloves of minced garlic
• 1 tablespoon of grated fresh ginger
• 2 tablespoons of unsalted butter
• 2 cups of chicken or vegetable broth
• 1 tablespoon of honey
• 1 tablespoon of soy sauce
• 1 cup of cooked Japanese short-grain rice

Instructions

1. Melt the unsalted butter in a large pot over medium heat until it’s bubbly and fragrant.
2. Add the diced yellow onion to the pot, sautéing until it turns translucent, about 5 minutes.
3. Stir in the minced garlic and grated fresh ginger, cooking for another minute until aromatic.
4. Sprinkle the fragrant curry powder over the onion mixture, stirring well to coat and toast the spices for 30 seconds.
5. Pour in the chicken or vegetable broth, scraping the bottom of the pot to release any browned bits.
6. Add the peeled and cubed sweet potatoes to the pot, ensuring they’re submerged in the liquid.
7. Bring the mixture to a boil, then reduce the heat to low, covering the pot to simmer for 20 minutes, or until the sweet potatoes are fork-tender.
8. Whisk in the honey and soy sauce, adjusting the heat to maintain a gentle simmer for another 5 minutes to meld the flavors.
9. Serve the curry hot over a bed of cooked Japanese short-grain rice, garnishing with additional grated ginger if desired.

Unbelievably creamy and packed with layers of flavor, this Japanese curry with sweet potatoes is a delightful twist on the classic. The sweet potatoes add a subtle sweetness that balances the savory depth of the curry, making it a perfect dish for chilly evenings or when you’re in need of some comfort food.

Curry Donburi (Curry Rice Bowl)

Ready to dive into the comforting world of Japanese cuisine with a dish that’s as hearty as it is flavorful? Curry Donburi, or Curry Rice Bowl, is a beloved staple that combines tender meat, vibrant vegetables, and a rich, aromatic curry sauce over a bed of steaming rice. Let’s break down this delicious dish into manageable steps, perfect for beginners eager to expand their culinary horizons.

Ingredients

• 1 cup jasmine rice, rinsed until the water runs clear
• 1 tbsp unsalted butter, creamy and rich
• 1 lb boneless chicken thighs, cut into bite-sized pieces
• 1 large onion, thinly sliced for sweetness
• 2 carrots, peeled and diced for a pop of color
• 2 potatoes, peeled and cubed for heartiness
• 3 cups water, for a perfectly balanced curry
• 1 package Japanese curry roux, golden and fragrant
• 1 tbsp vegetable oil, for a smooth sauté

Instructions

1. In a medium pot, combine the rinsed jasmine rice with 2 cups of water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Tip: Resist the urge to peek; keeping the lid on ensures perfectly fluffy rice.
2. While the rice cooks, heat the vegetable oil in a large skillet over medium heat. Add the chicken pieces and cook until they’re golden brown on all sides, about 5 minutes. Remove and set aside.
3. In the same skillet, melt the unsalted butter. Add the thinly sliced onion and cook until translucent, about 3 minutes, stirring occasionally to prevent burning.
4. Add the diced carrots and cubed potatoes to the skillet. Cook for another 5 minutes, until the vegetables start to soften.
5. Pour in 3 cups of water and bring the mixture to a boil. Reduce the heat to low and add the Japanese curry roux, stirring until it’s completely dissolved and the sauce thickens, about 5 minutes.
6. Return the chicken to the skillet, stirring to coat it in the curry sauce. Simmer for an additional 10 minutes, ensuring the chicken is cooked through and the vegetables are tender.
7. To serve, divide the cooked jasmine rice among bowls. Ladle the curry over the rice, ensuring each bowl gets a generous amount of chicken and vegetables.

Golden and inviting, this Curry Donburi boasts a velvety sauce that clings to each grain of rice, with tender chicken and vegetables offering a satisfying bite. For an extra touch of freshness, garnish with thinly sliced green onions or a sprinkle of sesame seeds before serving.

Japanese Curry with Mushrooms

This Japanese Curry with Mushrooms is a comforting dish that combines the deep, savory flavors of curry with the earthy tones of mushrooms. Perfect for a cozy night in, this recipe is straightforward and rewarding.

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 large yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 pound assorted fresh mushrooms, sliced
• 2 cups vegetable broth
• 1 package Japanese curry roux
• 1 tablespoon honey
• 1 teaspoon finely ground black pepper

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the thinly sliced onion and minced garlic, sautéing until the onion becomes translucent, about 5 minutes.
3. Introduce the sliced mushrooms to the pot, cooking until they release their moisture and begin to brown, approximately 7 minutes.
4. Pour in the vegetable broth, bringing the mixture to a gentle boil.
5. Break the curry roux into small pieces and add them to the pot, stirring continuously until fully dissolved.
6. Reduce the heat to low, stirring in the honey and black pepper, then simmer for 15 minutes, allowing the flavors to meld.
7. Tip: For a smoother curry, strain the broth before adding the roux.
8. Tip: If the curry thickens too much, adjust with a little water or broth.
9. Tip: Serve over steamed rice for a traditional presentation.

Silky and rich, this curry boasts a perfect balance of sweetness and spice. Try garnishing with pickled ginger for an extra layer of flavor.

Curry Tempura

Welcome to the delightful world of Curry Tempura, a dish that combines the crispy, airy texture of tempura with the rich, aromatic flavors of curry. This recipe is perfect for those looking to add a twist to their tempura game, offering a step-by-step guide to ensure success even for beginners.

Ingredients

• 1 cup all-purpose flour, sifted for lightness
• 1 large egg, farm-fresh and beaten
• 1 cup ice-cold sparkling water, for extra crispiness
• 1 tbsp curry powder, aromatic and finely ground
• 1/2 tsp salt, fine sea salt preferred
• 1 cup assorted vegetables (like sweet potatoes, bell peppers, and zucchini), sliced into thin, even strips
• 1 cup shrimp, peeled and deveined, medium-sized
• 2 cups vegetable oil, for deep frying at 350°F

Instructions

1. In a large mixing bowl, combine the sifted all-purpose flour, beaten egg, ice-cold sparkling water, curry powder, and salt. Whisk gently until just combined; lumps are okay for a lighter batter.
2. Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 350°F, using a candy thermometer to ensure accuracy.
3. Dip the assorted vegetables and shrimp into the batter, allowing excess to drip off, then carefully lower them into the hot oil. Fry in batches to avoid overcrowding.
4. Fry each batch for 2-3 minutes, or until the tempura is golden brown and crispy. Use a slotted spoon to transfer them to a wire rack or paper towel-lined plate to drain.
5. Serve immediately for the best texture, accompanied by a side of tempura dipping sauce or a sprinkle of additional curry powder for extra flavor.

Relish the contrast between the crispy exterior and the tender, flavorful interior of your Curry Tempura. For a creative twist, try serving it over a bed of steamed rice or alongside a crisp, refreshing salad to balance the richness.

Japanese Curry with Tofu

Great for those cozy nights in, Japanese Curry with Tofu is a comforting dish that combines the warmth of spices with the softness of tofu. This recipe is perfect for beginners, offering a straightforward path to a delicious meal.

Ingredients

• 1 block of firm tofu, pressed and cubed
• 2 tablespoons of rich extra virgin olive oil
• 1 large onion, thinly sliced
• 2 carrots, peeled and cut into bite-sized pieces
• 2 potatoes, peeled and cubed
• 3 cups of vegetable broth, homemade or store-bought
• 1 package of Japanese curry roux, mild or hot according to preference
• 1 tablespoon of honey, for a subtle sweetness
• 1 teaspoon of finely ground black pepper

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the sliced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Introduce the carrots and potatoes to the pot, cooking for another 5 minutes until they begin to soften.
4. Pour in the vegetable broth, bringing the mixture to a gentle boil. Reduce heat to low and simmer for 15 minutes, or until the vegetables are tender.
5. Break the curry roux into small pieces and add to the pot, stirring continuously until fully dissolved and the sauce thickens, about 5 minutes.
6. Gently fold in the cubed tofu and honey, simmering for an additional 5 minutes to allow the flavors to meld.
7. Season with black pepper, then remove from heat.

This Japanese Curry with Tofu boasts a velvety texture and a harmonious blend of sweet and spicy flavors. Try serving it over a bed of steamed rice or with a side of pickled vegetables for an extra crunch.

Curry Okonomiyaki

Here’s a delightful twist on the classic Japanese pancake that’s sure to spice up your dinner routine. Curry Okonomiyaki combines the savory depth of curry with the fluffy texture of okonomiyaki, creating a dish that’s both comforting and exciting.

Ingredients

• 1 cup all-purpose flour, sifted for lightness
• 1 tsp baking powder, for extra fluffiness
• 1/2 tsp salt, to enhance flavors
• 1 cup dashi stock, rich and umami-packed
• 2 large eggs, farm-fresh and beaten
• 2 cups cabbage, finely shredded for crisp texture
• 1/2 cup green onions, thinly sliced for a sharp bite
• 2 tbsp curry powder, aromatic and warm
• 2 tbsp vegetable oil, for a non-stick cook
• 1/4 cup okonomiyaki sauce, sweet and tangy
• 1/4 cup mayonnaise, creamy and rich
• 1 tbsp bonito flakes, for a smoky finish

Instructions

1. In a large bowl, whisk together the sifted all-purpose flour, baking powder, and salt until well combined.
2. Gradually add the dashi stock to the dry ingredients, stirring continuously to avoid lumps.
3. Fold in the beaten eggs, mixing until the batter is smooth and homogenous.
4. Add the shredded cabbage and sliced green onions to the batter, ensuring they’re evenly distributed.
5. Sprinkle the curry powder over the mixture, stirring gently to incorporate its vibrant flavor throughout.
6. Heat the vegetable oil in a large skillet over medium heat until shimmering, about 2 minutes.
7. Pour half of the batter into the skillet, spreading it into a round pancake about 1/2 inch thick.
8. Cook for 4-5 minutes on each side, or until golden brown and crispy around the edges.
9. Repeat with the remaining batter to make a second pancake.
10. Drizzle the cooked okonomiyaki with okonomiyaki sauce and mayonnaise, then sprinkle with bonito flakes for garnish.

Serve this Curry Okonomiyaki hot, where the crisp exterior gives way to a soft, flavorful center. The curry adds a warm, spicy note that pairs beautifully with the sweet and tangy sauces, making it a perfect dish for sharing or enjoying as a hearty meal on its own.

Conclusion

Whether you’re craving comfort food or exploring new flavors, our roundup of 25 Delicious Japanese Curry Recipes offers something for every occasion. Dive into these easy-to-follow dishes and bring a taste of Japan to your kitchen. Don’t forget to leave a comment with your favorite recipe and share the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos