JapanЯпонское карри — карэ-райс — одно из самых популярных домашних блюд в Японии. Несмотря на название, это совсем не то карри что в Индии или Таиланде. Оно мягкое, сладковатое, очень густое и невероятно уютное. Японцы называют его «западным блюдом» — yoshoku — хотя давно сделали его своим.
The best shortcut: use Japanese curry cubes (S&B or House brand) instead of loose powder — dissolve them in the hot broth at the end. They already contain the roux, spices, and thickener, and give the most authentic Japanese curry flavor.
Japanese Curry Rice
Japan's most beloved comfort food — tender beef, potato, carrot, and onion slow-braised in a rich, mildly sweet curry sauce thickened with a flour roux. Milder and silkier than Indian or Thai curry, served over steamed rice or udon noodles. Japanese curry arrived from India via Britain in the 19th century and was completely reimagined.
Key Ingredients
What you'll need
Ingredients
- 500 gSee recipes with beef brisket or neck
beef brisket or neck, cut into cubes
i - 1See recipes with large potato
large potato, cut into large chunks
i - 1See recipes with carrot
carrot, cut into thick rounds
i - 1See recipes with onion
onion, cut into half-rings
i - 2 tbspSee recipes with vegetable oil
vegetable oil
i - 2 tbsp
- 1 tbspSee recipes with curry powder
curry powder (Japanese or mild Indian)
i - 500 mlSee recipes with broth or water
broth or water
i - 1 tbspSee recipes with soy sauce
soy sauce
i - 1 tsp
- See recipes with salt and pepper to taste
salt and pepper to taste
i
How to make it
Instructions
- 1
Heat oil in a large pot. Brown the beef on all sides until golden. Remove and set aside.
- 2
In the same pan, fry the onion until golden, then add the potato and carrot.
- 3
In a small separate pan, fry the flour until it smells nutty. Add curry powder and fry 30 more seconds.
- 4
Combine the meat, vegetables, and curry paste in the main pot. Pour in the broth. Add soy sauce, sugar, salt and pepper.
- 5
Braise covered on low heat for 1–1.5 hours until the meat is very tender and the sauce is thick and glossy.
- 6
Serve with steamed rice or udon noodles.
Frequently Asked Questions
How does Japanese curry differ from Indian and Thai curry?
Japanese curry is the mildest and sweetest of all. It is thicker in texture, contains potato and carrot, and is served with rice or udon noodles. Indian curry is aromatic and spicy with whole spices. Thai curry is coconut-based and herby. Japanese curry was brought from India via Britain in the 19th century and completely reimagined.
Why fry flour with curry powder before adding broth?
Frying flour in oil creates a roux which thickens the sauce and removes the raw flour taste. Frying the curry powder at the same time blooms its aroma. Skip this step and the sauce will be thin and flat.
Can Japanese curry cubes S&B or House be used instead of powder?
Yes — curry cubes are a Japanese hack: they already contain roux, spices, and thickener. Simply dissolve the cubes in the hot broth at the last stage. The result is more authentic than using loose powder.
Why does Japanese curry need long braising — what happens during slow cooking?
Over 1–1.5 hours of braising, collagen from the meat converts to gelatin making the sauce silky. The vegetables partially break down, thickening the broth. The flavors fully merge. Japanese curry does not tolerate being rushed.
What else besides rice can Japanese curry be served with — traditional serving options?
Classically with rice (kare-raisu) or udon noodles (kare-udon). Also popular is kare-pan — a bread roll filled with curry. Restaurants often serve it with a thin pork cutlet on top — this is katsu-kare, one of the most popular variations.
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