Japan's favourite dinner – easier than you think
Japanese curry (kare raisu) is one of the most eaten dishes in Japanese homes, and for good reason: it is mild, rich and nearly impossible to fail at. The secret is the curry blocks – ready-made spice roux that melts into the pot and delivers both flavour and that thick, glossy sauce in one go.
What you need for four servings
- 1 pack of Japanese curry blocks (half a 220g pack of Golden Curry)
- 400 g chicken or beef in pieces – or mushrooms and chickpeas for a vegetarian version
- 2 onions in wedges
- 2 carrots in diagonal slices
- 2–3 potatoes in large chunks
- About 600 ml water
- Rice for serving
How to make it
- Brown the meat in a little oil in a roomy pot.
- Add the onions and cook until glossy and sweet.
- Add carrot and potato, pour in the water and simmer for 15–20 minutes until the vegetables are tender.
- Take the pot off the heat and stir in the curry blocks until fully dissolved.
- Let the pot simmer for another 5 minutes while stirring – the sauce thickens into a glossy, rich consistency.
- Serve over steaming rice.
The tricks that lift the pot
Cook the onions properly – the sweetness of well-cooked onion is half the dish. Always take the pot off the heat before stirring in the blocks, so they dissolve evenly without lumps. And as in Japan: let the pot rest until the next day if you can – Japanese curry is one of the few dishes everyone agrees gets better as leftovers.
Katsu curry – the restaurant version
Want to lift the dish to restaurant level? Serve the curry over a crispy chicken or pork cutlet breaded in panko. That's tonkatsu curry – one of Japan's most beloved combinations. A stripe of Japanese mayo on top belongs with it; read our guide to Kewpie mayo.
Frequently asked questions
Which heat level should I choose? Mild is round and family-friendly, Medium Hot suits most people, and Hot brings distinct chili warmth. Find the full range in the Japanese curry collection.
What's the difference between Japanese and Thai curry? Japanese curry is a thick, mild brown stew built on spice roux – Thai curry is thinner, hotter and built on curry paste and coconut milk. Two completely different dishes that share a name.
Can I freeze Japanese curry? Yes, the sauce freezes well – but potatoes turn grainy in the freezer, so take them out first or leave them out of the portion you freeze.
Which rice goes with it? Short-grain Japanese rice is the classic – sushi rice works perfectly. Jasmine rice is fine too.
Shop the ingredients at FUDI
Everything for curry night is ready: Japanese curry in every heat level, rice, panko for katsu and the rest of the Japanese kitchen.
