20 Delicious Japanese Curry Recipes for Every Occasion

Welcome to a world where comfort meets convenience in the most delicious way possible! Japanese curry, with its rich flavors and versatile nature, is the perfect dish to spice up your meal routine. Whether you’re craving a quick weeknight dinner, a seasonal delight, or just a bowl of hearty comfort food, we’ve got you covered. Dive into our roundup of 20 Delicious Japanese Curry Recipes that promise to delight your taste buds for every occasion. Let’s get cooking!

Classic Japanese Beef Curry

There’s something incredibly comforting about a bowl of Classic Japanese Beef Curry, with its rich, savory sauce and tender chunks of beef. It’s a dish that warms you from the inside out, perfect for any night of the week.

Ingredients

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 large onion, thinly sliced
• 2 carrots, cut into 1/2-inch rounds
• 2 potatoes, cut into 1-inch cubes
• 3 cups water
• 1 package Japanese curry roux (7 oz)
• 1 tablespoon soy sauce
• 1 tablespoon honey

Instructions

1. Heat the vegetable oil in a large pot over medium-high heat. Add the beef cubes and brown on all sides, about 5 minutes. Remove the beef and set aside.
2. In the same pot, add the sliced onion and cook until soft and translucent, about 5 minutes.
3. Return the beef to the pot. Add the carrots, potatoes, and water. Bring to a boil, then reduce heat to low and simmer for 30 minutes, or until the beef is tender.
4. Break the curry roux into pieces and add to the pot, stirring until completely dissolved. Stir in the soy sauce and honey. Simmer for another 10 minutes, stirring occasionally, until the sauce thickens.

The magic of this curry lies in the curry roux, which melts into a velvety sauce that clings to every bite of beef and vegetable. It’s a simple step that transforms the dish into something truly special.

Tip: For an extra depth of flavor, try adding a grated apple along with the onions for a subtle sweetness that balances the savory curry.

Vegetarian Japanese Curry with Sweet Potatoes

Warm up your kitchen with this comforting Vegetarian Japanese Curry, where sweet potatoes add a delightful sweetness to the rich, spiced sauce.

Ingredients

• 2 tablespoons vegetable oil
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 medium sweet potatoes, peeled and cut into 1-inch chunks
• 2 carrots, peeled and sliced
• 3 cups vegetable broth
• 1 package (3.5 oz) Japanese curry roux
• 1 tablespoon soy sauce
• 1 teaspoon sugar

Instructions

1. Heat 2 tablespoons vegetable oil in a large pot over medium heat. Add 1 large onion, thinly sliced, and cook until soft and translucent, about 5 minutes.
2. Stir in 2 cloves garlic, minced, and 1 tablespoon grated ginger, cooking for another minute until fragrant.
3. Add sweet potatoes and carrots, stirring to coat with the onion mixture.
4. Pour in 3 cups vegetable broth, bring to a boil, then reduce heat to simmer. Cover and cook until vegetables are tender, about 15 minutes.
5. Break 1 package (3.5 oz) Japanese curry roux into pieces and add to the pot, stirring until completely dissolved.
6. Stir in 1 tablespoon soy sauce and 1 teaspoon sugar, simmering for another 5 minutes until the sauce thickens.

The magic of this curry lies in the balance of sweetness from the potatoes against the deep, savory notes of the curry roux, creating a dish that’s both hearty and nuanced.

Tip: For an extra layer of flavor, try adding a splash of apple juice when you add the broth.

Japanese Chicken Curry with Apples

Warm up your kitchen with this comforting Japanese Chicken Curry, subtly sweetened with apples for a unique twist on a classic.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 1 large onion, thinly sliced
• 2 carrots, cut into chunks
• 2 medium potatoes, cut into chunks
• 1 apple, peeled and grated
• 3 cups water
• 1 package (3.5 oz) Japanese curry roux
• 1 tablespoon honey
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the chicken and cook until no longer pink, about 5 minutes.
2. Add the onion, carrots, and potatoes to the pot. Cook, stirring occasionally, until the onions are translucent, about 5 minutes.
3. Stir in the grated apple, water, curry roux, honey, salt, and black pepper. Bring to a boil, then reduce heat to low and simmer for 20 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened.
4. Serve hot over steamed rice for a hearty meal that’s bursting with flavor.

The grated apple melts into the curry, adding a subtle sweetness that balances the rich spices perfectly.

Tip: For an extra layer of flavor, try adding a splash of apple cider vinegar with the water.

Spicy Japanese Pork Curry

Warm up your kitchen with this Spicy Japanese Pork Curry, a comforting dish that blends rich flavors with a kick of heat.

Ingredients

• 1 lb pork shoulder, cut into 1-inch cubes
• 2 tbsp vegetable oil
• 1 large onion, thinly sliced
• 2 carrots, cut into 1/2-inch rounds
• 2 potatoes, cut into 1-inch cubes
• 3 cups water
• 1 package (3.5 oz) Japanese curry roux
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp grated ginger
• 1/2 tsp red pepper flakes

Instructions

1. Heat 2 tbsp vegetable oil in a large pot over medium heat. Add the pork shoulder and cook until browned on all sides, about 5 minutes.
2. Add the onion, carrots, and potatoes to the pot. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
3. Pour in 3 cups water and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
4. Break the curry roux into pieces and add to the pot along with 1 tbsp soy sauce, 1 tbsp honey, 1 tsp grated ginger, and 1/2 tsp red pepper flakes. Stir until the roux is completely dissolved.
5. Simmer uncovered for another 10 minutes, stirring occasionally, until the sauce thickens and the vegetables are tender.

The secret to this curry’s depth of flavor lies in the slow simmering of pork and vegetables, creating a sauce that’s both hearty and aromatic.

Tip: For an extra layer of flavor, try adding a splash of apple juice when simmering the curry.

Japanese Seafood Curry with Shrimp and Scallops

Dive into the comforting depths of Japanese cuisine with this Seafood Curry, brimming with succulent shrimp and scallops, a dish that’s as hearty as it is elegant.

Ingredients

• 1 tbsp vegetable oil
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 2 cups chicken broth
• 1 large potato, diced
• 1 carrot, sliced
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb scallops
• 1 tbsp soy sauce
• 1 tsp sugar
• Salt to taste
• 2 cups cooked white rice, for serving

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft and fragrant, about 5 minutes.
2. Stir in the curry powder and cook for another minute until the spices are toasted and aromatic.
3. Pour in the chicken broth, then add the potato and carrot. Bring to a boil, then reduce heat to simmer until the vegetables are tender, about 15 minutes.
4. Add the shrimp, scallops, soy sauce, and sugar. Cook until the seafood is just opaque, about 5 minutes. Season with salt to taste.
5. Serve the curry hot over cooked white rice.

The magic of this dish lies in the delicate balance of the rich curry with the sweet, briny seafood, creating a symphony of flavors that’s both comforting and sophisticated.

Tip: For an extra depth of flavor, try adding a splash of coconut milk along with the chicken broth.

Japanese Curry Rice with Fried Chicken Cutlet

There’s something incredibly comforting about a bowl of Japanese Curry Rice topped with a crispy Fried Chicken Cutlet—it’s a hearty meal that brings warmth to any dinner table.

Ingredients

• 1 cup Japanese curry roux
• 2 cups water
• 1 large potato, diced
• 1 carrot, sliced
• 1 onion, chopped
• 2 chicken breasts
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 cup panko breadcrumbs
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp vegetable oil
• 2 cups cooked rice

Instructions

1. In a pot, combine water, potato, carrot, and onion. Bring to a boil, then simmer for 10 minutes until vegetables are tender.
2. Add Japanese curry roux to the pot, stirring until fully dissolved. Simmer for another 5 minutes until the sauce thickens.
3. Season chicken breasts with salt and pepper. Dredge each breast in flour, dip in beaten eggs, then coat with panko breadcrumbs.
4. Heat vegetable oil in a pan over medium heat. Fry the breaded chicken breasts for 5 minutes on each side until golden and crispy.
5. Slice the fried chicken cutlets and serve over cooked rice, topped with the Japanese curry sauce.

The magic of this dish lies in the contrast between the creamy, savory curry and the crunchy, juicy chicken cutlet—a textural delight that’s sure to impress.

Tip: For an extra crispy chicken cutlet, let the breaded chicken rest for 5 minutes before frying.

Vegan Japanese Curry with Tofu and Vegetables

Warm up your kitchen with this hearty Vegan Japanese Curry, packed with tender tofu and a rainbow of vegetables for a comforting meal that’s bursting with flavor.

Ingredients

• 1 tablespoon vegetable oil
• 1 medium onion, thinly sliced
• 2 carrots, cut into 1-inch pieces
• 2 potatoes, cut into 1-inch cubes
• 1 block firm tofu (14 oz), pressed and cubed
• 3 cups vegetable broth
• 1 package Japanese curry roux (3.5 oz), vegan
• 1 tablespoon soy sauce
• 1 teaspoon maple syrup

Instructions

1. Heat 1 tablespoon vegetable oil in a large pot over medium heat. Add the onion and cook until translucent, about 5 minutes.
2. Add the carrots and potatoes to the pot, stirring to combine with the onions. Cook for another 5 minutes.
3. Gently add the tofu cubes to the pot, being careful not to break them. Pour in 3 cups vegetable broth and bring to a boil.
4. Reduce heat to low and simmer for 15 minutes, or until the vegetables are tender.
5. Break the Japanese curry roux into pieces and add to the pot, stirring until completely dissolved. Stir in 1 tablespoon soy sauce and 1 teaspoon maple syrup. Simmer for another 5 minutes, stirring occasionally, until the curry thickens.

This curry stands out with its perfect balance of sweetness and umami, thanks to the maple syrup and soy sauce, creating a depth of flavor that’s irresistibly comforting.

Tip: For an extra kick, add a pinch of cayenne pepper with the curry roux.

Japanese Curry Udon Noodles

Warm up with a bowl of Japanese Curry Udon Noodles, a comforting dish that combines the rich flavors of curry with the satisfying chew of udon noodles.

Ingredients

• 2 servings of udon noodles
• 1 tablespoon vegetable oil
• 1 small onion, thinly sliced
• 1 carrot, julienned
• 1 potato, diced
• 2 cups water
• 1 block Japanese curry roux
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 2 green onions, chopped (for garnish)

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the onion, carrot, and potato, sautéing until the onion becomes translucent, about 5 minutes.
2. Pour in the water and bring to a boil. Reduce heat to low, cover, and simmer until the vegetables are tender, about 10 minutes.
3. Break the curry roux into small pieces and add to the pot, stirring until completely dissolved. Stir in the soy sauce and sugar, then simmer for another 5 minutes until the sauce thickens.
4. Meanwhile, cook the udon noodles according to package instructions. Drain and divide between two bowls.
5. Ladle the curry sauce over the noodles, garnish with green onions, and serve hot.

The magic of this dish lies in the curry roux, which melts into a velvety sauce that clings perfectly to the thick udon noodles.

Tip: For an extra layer of flavor, top with a soft-boiled egg or a sprinkle of shichimi togarashi (Japanese seven-spice blend).

Japanese Curry Bread with Cheese Filling

Imagine biting into a crispy, golden bread filled with the rich, savory flavors of Japanese curry and melted cheese—this Japanese Curry Bread with Cheese Filling is a delightful twist on a classic.

Ingredients

• 2 cups bread flour
• 1/2 cup milk, warmed to 110°F
• 1 tbsp sugar
• 1 tsp salt
• 1 tbsp unsalted butter, softened
• 1 tsp active dry yeast
• 1 cup Japanese curry roux, prepared and cooled
• 1/2 cup shredded mozzarella cheese
• 1 egg, beaten (for egg wash)
• 1/2 cup panko breadcrumbs
• Oil for frying

Instructions

1. In a large bowl, combine bread flour, sugar, salt, and yeast. Add warmed milk and softened butter, mixing until a dough forms. Knead for 10 minutes until smooth and elastic. Let rise in a warm place for 1 hour or until doubled in size.
2. Divide the dough into 8 equal pieces. Flatten each piece and place a tablespoon of Japanese curry roux and a sprinkle of mozzarella cheese in the center. Seal the edges tightly to form a ball.
3. Dip each ball into the beaten egg, then coat evenly with panko breadcrumbs.
4. Heat oil in a deep fryer or large pot to 350°F. Fry the bread balls in batches for 3-4 minutes until golden brown and crispy. Drain on paper towels.

The magic of this recipe lies in the contrast between the crunchy exterior and the gooey, flavorful filling—perfect for those who love a textural surprise in every bite.

Tip: For an extra crispy finish, double coat the bread by dipping it in egg and panko a second time before frying.

Japanese Curry Soba Noodles

Warm up your kitchen with this comforting bowl of Japanese Curry Soba Noodles, a delightful twist on traditional curry that’s both hearty and easy to make.

Ingredients

• 8 oz soba noodles
• 2 tbsp vegetable oil
• 1 medium onion, thinly sliced
• 2 carrots, cut into matchsticks
• 2 cups water
• 1 packet (3.5 oz) Japanese curry roux
• 1 tbsp soy sauce
• 1 tsp sugar
• 2 green onions, sliced for garnish

Instructions

1. Cook the soba noodles according to package instructions, then drain and set aside.
2. Heat the vegetable oil in a large pan over medium heat. Add the onion and carrots, sautéing for 5 minutes until the onion is translucent.
3. Pour in the water, then add the curry roux, soy sauce, and sugar. Stir well to dissolve the roux and bring to a simmer. Cook for 10 minutes, stirring occasionally, until the sauce thickens.
4. Divide the cooked soba noodles between bowls, then ladle the curry sauce over the top. Garnish with sliced green onions.

The magic of this dish lies in the rich, velvety curry sauce clinging to each noodle, offering a perfect balance of savory and slightly sweet flavors.

Tip: For an extra kick, add a pinch of red pepper flakes to the curry sauce while it simmers.

Japanese Curry with Mushrooms and Eggplant

Warm up your kitchen with this comforting Japanese Curry, packed with earthy mushrooms and tender eggplant for a hearty, flavorful twist on the classic.

Ingredients

• 1 tablespoon vegetable oil
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 medium eggplant, cut into 1-inch cubes
• 8 ounces mushrooms, sliced
• 2 cups water
• 1 package (3.5 oz) Japanese curry roux
• 1 tablespoon soy sauce
• 1 teaspoon sugar

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the onion and garlic, sautéing until the onion is translucent, about 5 minutes.
2. Add the eggplant and mushrooms to the pot, stirring to combine with the onions and garlic. Cook for another 5 minutes until the vegetables start to soften.
3. Pour in the water, bringing the mixture to a boil. Reduce heat to low, cover, and simmer for 10 minutes, or until the eggplant is tender.
4. Break the curry roux into pieces and add to the pot, stirring until completely dissolved. Stir in the soy sauce and sugar, simmering for an additional 5 minutes to thicken the sauce.
5. Serve hot over steamed rice, enjoying the rich, velvety sauce that clings perfectly to each bite of vegetable.

Tip: For an extra depth of flavor, try adding a splash of apple juice when you add the water for a subtle sweetness that complements the curry spices.

Japanese Curry Donburi with Beef

Warm up your kitchen with this comforting Japanese Curry Donburi with Beef, a hearty bowl that combines tender beef with a rich, savory curry sauce over steamed rice.

Ingredients

• 1 tbsp vegetable oil
• 1 lb beef sirloin, thinly sliced
• 1 onion, thinly sliced
• 2 carrots, cut into 1/2-inch pieces
• 2 potatoes, cut into 1/2-inch pieces
• 3 cups water
• 1 package (3.5 oz) Japanese curry roux
• 2 cups steamed rice
• 1 tbsp soy sauce
• 1 tsp sugar

Instructions

1. Heat 1 tbsp vegetable oil in a large pot over medium heat. Add the beef and cook until browned, about 5 minutes. Remove and set aside.
2. In the same pot, add the onion, carrots, and potatoes. Cook until the onion is translucent, about 5 minutes.
3. Return the beef to the pot. Add 3 cups water and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
4. Break the curry roux into pieces and add to the pot. Stir until completely dissolved. Add 1 tbsp soy sauce and 1 tsp sugar. Simmer for another 10 minutes, stirring occasionally, until the sauce thickens.
5. Serve the curry over 2 cups steamed rice.

The magic of this dish lies in the curry roux, which melts into a velvety sauce that clings to every bite of beef and vegetable.

Tip: For an extra layer of flavor, garnish with pickled ginger or a soft-boiled egg.

Japanese Curry with Lamb and Root Vegetables

Warm up your kitchen with this hearty Japanese Curry with Lamb and Root Vegetables, a comforting dish that blends rich flavors and tender textures perfectly.

Ingredients

• 1 lb lamb shoulder, cut into 1-inch cubes
• 2 tbsp vegetable oil
• 1 large onion, sliced
• 2 carrots, peeled and cut into chunks
• 1 large potato, peeled and cut into chunks
• 1 package Japanese curry roux (3.5 oz)
• 4 cups water
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp grated ginger

Instructions

1. Heat 2 tbsp vegetable oil in a large pot over medium heat. Add the lamb and brown on all sides, about 5 minutes. Remove and set aside.
2. In the same pot, add the onion and cook until soft, about 5 minutes. Return the lamb to the pot.
3. Add the carrots and potato, then pour in 4 cups water. Bring to a boil, then reduce heat to simmer for 20 minutes.
4. Break the curry roux into pieces and add to the pot, stirring until completely dissolved. Stir in 1 tbsp soy sauce, 1 tbsp honey, and 1 tsp grated ginger. Simmer for another 10 minutes, stirring occasionally, until the sauce thickens and the vegetables are tender.

The magic of this curry lies in the balance of sweetness from the honey and depth from the soy sauce, creating a sauce that’s irresistibly rich and flavorful.

Tip: For an extra layer of flavor, toast the curry roux in a dry pan for a minute before adding it to the pot.

Japanese Curry Pan with Pork Filling

Imagine biting into a crispy, golden breadcrumb coating to find a savory Japanese curry and tender pork filling inside—this Curry Pan is a delightful twist on comfort food.

Ingredients

• 1 tbsp vegetable oil
• 1/2 lb ground pork
• 1 small onion, finely chopped
• 1 carrot, finely diced
• 1 potato, finely diced
• 2 cups water
• 1 package (3.5 oz) Japanese curry roux
• 1 tsp sugar
• 1/2 tsp salt
• 1 package (16 oz) bread dough, thawed if frozen
• 1 egg, beaten
• 1 cup panko breadcrumbs
• Oil for deep frying

Instructions

1. Heat 1 tbsp vegetable oil in a pan over medium heat. Add ground pork, onion, carrot, and potato. Cook until the pork is no longer pink, about 5 minutes.
2. Add 2 cups water and bring to a boil. Reduce heat to low, add the curry roux, 1 tsp sugar, and 1/2 tsp salt. Stir until the roux is fully dissolved and the mixture thickens, about 5 minutes. Remove from heat and let cool.
3. Divide the bread dough into 8 equal pieces. Flatten each piece, place a spoonful of the cooled curry filling in the center, and seal the edges tightly.
4. Dip each filled dough ball into the beaten egg, then coat evenly with panko breadcrumbs.
5. Heat oil for deep frying to 350°F in a deep fryer or large pot. Fry the Curry Pan in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.

The magic of Curry Pan lies in the contrast between the crunchy exterior and the soft, flavorful curry inside—a perfect handheld meal that’s both satisfying and fun to eat.

Tip: For an extra crispy coating, double-dip the dough balls in egg and breadcrumbs before frying.

Japanese Curry with Duck and Leeks

Dive into the rich, comforting flavors of this Japanese Curry with Duck and Leeks, a dish that brings a luxurious twist to your weeknight dinners.

Ingredients

• 2 duck breasts, skin on
• 2 large leeks, sliced into 1/2-inch pieces
• 2 tbsp vegetable oil
• 1 package Japanese curry roux (3.5 oz)
• 3 cups water
• 1 tbsp soy sauce
• 1 tbsp honey
• 1/2 tsp salt

Instructions

1. Heat vegetable oil in a large skillet over medium heat. Add duck breasts, skin side down, and cook for 5 minutes until the skin is crispy and golden. Flip and cook for another 3 minutes. Remove from skillet and set aside.
2. In the same skillet, add leeks and sauté for 3 minutes until they start to soften.
3. Pour in water and bring to a boil. Add curry roux, stirring until it dissolves completely.
4. Stir in soy sauce, honey, and salt. Reduce heat to low and simmer for 10 minutes, stirring occasionally.
5. Slice duck breasts into 1/2-inch pieces and add them back to the skillet. Simmer for another 5 minutes to warm through.

The duck’s richness perfectly balances the sweet and savory curry, while leeks add a subtle crunch. It’s a dish that feels both indulgent and comforting.

Tip: For an extra layer of flavor, score the duck skin before cooking to help render the fat more evenly.

Japanese Curry Ramen with Soft-Boiled Egg

Transform your ramen night with this cozy Japanese Curry Ramen, topped with a perfectly soft-boiled egg for that creamy, dreamy finish.

Ingredients

• 2 packs of ramen noodles
• 4 cups of chicken broth
• 2 tbsp Japanese curry roux
• 1 tbsp soy sauce
• 1 tsp sugar
• 2 eggs
• 2 green onions, thinly sliced
• 1 tbsp vegetable oil

Instructions

1. Heat the vegetable oil in a pot over medium heat. Add the chicken broth, Japanese curry roux, soy sauce, and sugar. Stir until the curry roux is completely dissolved and the broth comes to a simmer.
2. While the broth simmers, cook the ramen noodles according to the package instructions, then drain and set aside.
3. In a separate small pot, bring water to a boil. Gently add the eggs and boil for 6 minutes for soft-boiled. Immediately transfer to an ice bath to cool, then peel.
4. Divide the cooked noodles between two bowls. Pour the hot curry broth over the noodles. Halve the soft-boiled eggs and place on top. Garnish with sliced green onions.

The magic of this dish lies in the rich, spiced curry broth mingling with the silky egg yolk, creating a luxurious sauce that clings to every noodle.

Tip: For an extra layer of flavor, try adding a splash of mirin to the broth along with the soy sauce.

Japanese Curry with Sausages and Peppers

Transform your weeknight dinner with this hearty Japanese Curry with Sausages and Peppers, a comforting dish that’s bursting with flavor and easy to whip up.

Ingredients

• 1 tablespoon vegetable oil
• 1 pound smoked sausages, sliced into 1/2-inch pieces
• 1 large onion, thinly sliced
• 2 bell peppers (any color), sliced into strips
• 2 cloves garlic, minced
• 2 tablespoons Japanese curry powder
• 2 cups chicken broth
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 2 cups cooked white rice, for serving

Instructions

1. Heat the vegetable oil in a large skillet over medium heat. Add the sausages and cook until browned, about 5 minutes. Remove from the skillet and set aside.
2. In the same skillet, add the onion and bell peppers. Cook until softened, about 5 minutes. Stir in the garlic and curry powder, cooking for another minute until fragrant.
3. Pour in the chicken broth, soy sauce, and honey, stirring to combine. Bring to a simmer, then return the sausages to the skillet. Reduce heat to low and let it simmer for 10 minutes, until the sauce thickens slightly.
4. Serve the curry hot over cooked white rice.

The magic of this dish lies in the sweet and savory balance of honey and soy sauce, perfectly complementing the rich curry and smoky sausages.

Tip: For an extra kick, add a pinch of red pepper flakes with the curry powder.

Japanese Curry with Fish and Coconut Milk

Dive into the comforting embrace of Japanese Curry with Fish and Coconut Milk, a delightful twist on the classic that brings a creamy, tropical flair to your dinner table.

Ingredients

• 1 lb white fish fillets (such as cod or halibut), cut into chunks
• 1 tablespoon vegetable oil
• 1 onion, thinly sliced
• 2 carrots, cut into 1/2-inch pieces
• 2 potatoes, cut into 1/2-inch pieces
• 3 cups water
• 1 package Japanese curry roux (about 3.5 oz)
• 1/2 cup coconut milk
• 1 tablespoon soy sauce
• 1 teaspoon sugar

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the onion and sauté until translucent, about 5 minutes.
2. Add the carrots and potatoes to the pot, stirring to combine with the onion. Pour in the water, bring to a boil, then reduce heat to simmer for 10 minutes.
3. Add the fish chunks to the pot, gently stirring to submerge them in the broth. Simmer for another 5 minutes, or until the fish is just cooked through.
4. Break the curry roux into pieces and add to the pot, stirring until completely dissolved. Stir in the coconut milk, soy sauce, and sugar. Simmer for an additional 5 minutes, stirring occasionally, until the sauce thickens.
5. Serve hot over steamed rice, garnishing with a drizzle of coconut milk if desired.

The magic of this dish lies in the velvety coconut milk, which softens the bold spices of the curry roux for a perfectly balanced flavor profile.

Tip: For an extra layer of flavor, toast the curry roux in a dry pan for a minute before adding it to the pot.

Japanese Curry with Quinoa and Mixed Vegetables

Warm up your kitchen with this comforting Japanese Curry with Quinoa and Mixed Vegetables, a wholesome twist on a classic that’s packed with flavor and nutrients.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, sliced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 2 tablespoons Japanese curry powder
• 1 tablespoon soy sauce
• 1 teaspoon honey
• 2 cups vegetable broth
• 1 cup frozen peas
• Salt and pepper to taste

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let sit, covered, for 5 minutes.
2. While quinoa cooks, heat olive oil in a large skillet over medium heat. Add onion, carrots, and bell pepper, sautéing for 5 minutes until vegetables begin to soften.
3. Stir in garlic, Japanese curry powder, soy sauce, and honey, cooking for 1 minute until fragrant.
4. Pour in vegetable broth and bring to a simmer. Cook for 10 minutes, stirring occasionally, until vegetables are tender.
5. Add frozen peas and cook for 2 minutes more. Season with salt and pepper to taste.
6. Fluff quinoa with a fork and serve curry over quinoa.

The blend of Japanese curry powder and honey creates a uniquely sweet and savory sauce that clings beautifully to the quinoa and veggies, making every bite a delight.

Tip: For an extra protein boost, stir in cooked chickpeas or tofu with the peas.

Japanese Curry with Tempeh and Spinach

Warm up your kitchen with this hearty Japanese Curry, packed with protein-rich tempeh and vibrant spinach for a comforting twist on a classic.

Ingredients

• 1 tablespoon vegetable oil
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 8 ounces tempeh, cubed
• 2 tablespoons curry powder
• 1 tablespoon soy sauce
• 1 tablespoon maple syrup
• 2 cups vegetable broth
• 2 cups fresh spinach
• 1 tablespoon cornstarch dissolved in 2 tablespoons water

Instructions

1. Heat the vegetable oil in a large skillet over medium heat. Add the onion, garlic, and ginger, sautéing for 3 minutes until fragrant.
2. Add the tempeh and cook for 5 minutes, stirring occasionally, until lightly browned.
3. Stir in the curry powder, soy sauce, and maple syrup, coating the tempeh evenly.
4. Pour in the vegetable broth, bring to a simmer, and cook for 10 minutes.
5. Add the spinach and cook for 2 minutes until wilted.
6. Stir in the cornstarch mixture and simmer for another 2 minutes until the sauce thickens.

The tempeh absorbs the rich curry flavors beautifully, while the spinach adds a fresh, earthy contrast. Perfect for a cozy night in!

Tip: For extra depth, add a splash of coconut milk with the broth.

Conclusion

We hope this roundup of 20 Delicious Japanese Curry Recipes inspires your next kitchen adventure! Whether you’re craving something cozy or festive, there’s a dish here for every occasion. Don’t forget to try these recipes, share your favorites in the comments, and pin your must-makes on Pinterest. Happy cooking!