Most people have never heard of Japanese Curry because the word curry automatically brings India to mind. But yes, Japan has its version, which has been overlooked by many in western cultures. How Japan came to adopt and fall in love with curry is thanks in part to the British Empire during Indian colonialism.
As with every great melange, it happens by pure coincidence. In this case, the Japanese Navy adopted curry from the Royal Navy to prevent a vitamin B deficiency. And the Royal Navy learned about the benefits of curry from Indians. And 100 or so years later, we get this tasty condiment. Isn't travel grand?
This Japanese Curry recipe is as authentic as it gets and Katherine, who spent some time in Japan, attested to the flavor and consistency. Not many chefs make Japanese curry from scratch because there are so many variations on the market that come in cubes, fast, easy and full of MSG. But we're both better than that, and it's not a hard recipe to make.
The most important and time-consuming part of making Japanese curry is caramelizing the onion. Ask any chef at one of the many famed curry houses in Japan, and they’ll tell you that the key to a great Japanese curry is in the caramelized onions.
There are types of dishes which use the curry as a foundation, over rice, over udon noodles, and in pastries. There are several other different variations, but in our house, nothing says dinner time like Katsu Kare.
The curry is served with "cleaned" white rice, Panko crusted pork cutlet with asparagus and shiitake mushrooms. Clean, simple and full of flavor.
The curry should have a sweetness to it, which can confuse people when they think of curry because in India they like it a little salty and a little spicy. If you look at my recipe, it has no heat at all, that is authentic Japanese Curry.
Please don't make the same mistake many people commit when making Japanese curry and blend all the ingredients together in a blender. That will only muddle the flavors of apple and onions. If you can, pass this sauce through a fine mesh or preferably a chinois. It helps to create a creamy, velvety texture, which pools so beautifully on the plate.
Japanese Curry will hold for about one week refrigerated, but please don't use beyond a week. Remember, everything tastes best fresh.
Katherine's Take: My time in Tokyo was regrettably short, a result of a delayed layover on the way from Miami to Bangkok, but I spent my time wisely tasting as much as time and my stomach would allow. And fortunately, Japanese Curry was on my extensive menu. I remember being struck by how delicate the curry was compared to the palate-searing versions from India and the pungent variation of my Jamaican heritage.
Paired with a tender pork cutlet and a mound of salted rice, I think I embarrassed myself by how quickly I gorged on it. Yes, I was that American traveler. Food gods, forgive me.
Since my time in Tokyo, I've had the dish again, but only authentic Japanese restaurants were able to come close to the memory, until now. This is the first time Eddie's made this dish at home, and I'm wondering why it took him so long. He nailed it. Luscious, fragrant and elegant. Make a big batch, plan your meals for the week and serve this alongside.
Suggestions and Alternatives
- If you want to cut the caramelizing of onion in half add one tbs sugar and one tbs water to your translucent onions in the beginning stages.
- Apple cider might be hard to find so instead add one whole peeled and cored apple. Red Delicious, Yellow Delicious, Fuji, or Honey-crisp are four of the best for this dish.
- A chinois is not something many cooks have in their kitchen so you can use a china cap or a fine mesh strainer.
- You can remove cocoa powder from the recipe. Cocoa powder adds depth and color to the curry so removing will make your curry look lighter. Still tasty.
- To taste a Thai curry, try our Massman Curry recipe.
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📖 Recipe
Ingredients
- 1 tablespoon grapeseed oil
- 2 tablespoon whole unsalted butter
- 1 onion, yellow
- 2 cloves garlic, crushed
- 3 tablespoons all-purpose flour
- 1 tablespoon curry powder
- 4 cups chicken stock
- 2 tablespoon light brown sugar
- 1 teaspoon Kosher salt
- 2 fingers ginger, minced
- 1 cup apple cider
- 1 teaspoon cocoa powder, unsweetened
- .5 cup ketchup
- .4 cup Worcestershire Sauce
- 1 bay leaf
- 1 tablespoon garam masala
Instructions
- Julienne one yellow onion, thin on a mandolin.
- Heat the oil and butter in a medium size pot and caramelize the onion well.
- Add minced garlic, micro-fined ginger, and apple cider, sauté for two minutes.
- Stir in the flour and curry powder and cook for three minutes.
- Slowly whisk in the rich chicken stock until combined (do this gradually to avoid getting lumps) on medium heat for 5 minutes.
- Add the ketchup, Worcestershire, Garam Masala, cocoa powder, light brown sugar and bay leaf, bring to a low simmer for another five minutes.
- Whisk in salt.
- Remove from heat and pass through a chinois.
- Serve immediately.
Sandra says
What a rich and delicious looking curry. I'm sure carmelizing the onion is worth the effort! I would have never thought to use cocoa in curry. Wonderful recipe!
David Armstrong says
Still cooking this, it looks like a nice recipe. Just a heads up that you've listed 2tbs brown sugar, but not specified when to add it.
Eddie D'Costa says
Good day David, Thank you for catching this, the brown sugar should go in on step 3 along with minced garlic, ginger, and apple cider. I have corrected it online. If you have any other comments and or questions regarding any of our recipes please feel free to contact me.
Thanks again David. Enjoy.
Rachel H says
You've now got sugar being added in step 3 and in step 6. When should it be added, please? Thanks.
Eddie D'Costa says
Good day Rachel, I'm so sorry for the confusion, it should only be applied to step 6. I updated the adjustments.
If you have any other questions please let me know I would be happy to help you.
Thanks again.
Eddie D'Costa
Pretty says
This Japanese curry looks really amazing! Love all the spices you have it, I bet its super tasty!
Kavey at Kavey Eats says
I love a good Japanese curry, and have enjoyed it several times over 3 trips to Japan. Your take looks really delicious and a lovely colour as well.