japanese curry

Delicious Japanese&nbsp;chicken curry recipe for a weeknight dinner! Tender pieces of chicken, carrots and potatoes cooked in a rich savory curry&nbsp;sauce, this Japanese version of curry is a must-keep for your family meal.&nbsp;

Japanese Chicken Curry

1.5 lb boneless, skinless chicken thighs

salt (I use Diamond Crystal; Use half for table salt)

black pepper

carrots

onions

potatoes ((2-3 yukon gold potatoes

½ Tbsp ginger ((grated))

garlic

½ Tbsp neutral-flavored oil (vegetable, canola, etc)

chicken stock/broth ((960 ml; For low-sodium intake,

apple ((I used Fuji apple; use

Tbsp honey

salt

Japanese curry roux

½ Tbsp soy sauce

Tbsp ketchup

Fukujinzuke (red pickled daikon)

Gather all the ingredients.

Discard the extra fat from the chicken and cut it into bite size pieces. Season with a little bit of salt and pepper.

Peel and cut the carrot in rolling wedges (Rangiri) and cut the onions in wedges.

Cut the potatoes into 1.5 inch pieces and soak in water for 15 minutes to remove excess starch.

Grate the ginger and crush the garlic.

Heat the oil in a large pot over medium heat and sauté the onions until they become translucent.

Add the ginger and garlic.

Add the chicken and cook until the chicken changes color.

Add the carrot and mix.

Add the chicken broth (or water).

Bring the stock to boil and skim the scrum and fat from the surface of the stock.

Peel the apple and grate it (use as much as you like to add sweetness)

Add the honey and salt and simmer uncovered for 20 minutes, stirring occasionally.

Add the potatoes and cook for 15 minutes, or until the potatoes are tender, and turn off the heat. Meanwhile you can make homemade curry roux.

When the potatoes are ready, add the curry. If you use the store-bought curry roux, put 1-2 blocks of roux in a ladle and slowly let it dissolve with spoon or chopsticks. Continue with the rest of blocks. Then go to Step #17.

If you are using homemade curry roux, add a ladleful or two of cooking liquid from the stock and mix into the curry paste. Add more cooking liquid if necessary and mix well until it’s smooth.

Add the roux paste back into the stock in the large pot and stir to combine.

Add soy sauce and ketchup. Simmer uncovered on low heat, stirring occasionally, until the curry becomes thick.

Serve the curry with Japanese rice on the side and garnish with soft boiled egg and Fukujinzuke. You can store the curry in the refrigerator up to 2-3 days and in the freezer for 1 month. Potatoes will change the texture so you can take them out before freezing.

Dinner is solved on a&nbsp;busy weeknight with this easy yet delicious Pressure Cooker Japanese Curry.

Pressure Cooker Japanese Curry

½ carrots

Yukon gold potatoes ((Tip: Russet potatoes would break down too easily))

tsp ginger

½ lb boneless, skinless chicken thighs

Tbsp neutral-flavored oil (vegetable, canola, etc)

chicken stock/broth ((720 ml; You can use beef stock

Tbsp ketchup ((Please read the blog post for add-on condiments))

soy sauce ((Please read the blog post

Furkujinzuke (red pickled daikon) ((for garnish; optional))

Cut the onions into halves and cut the halves into 5 wedges.

Peel the carrot and cut into bite sizes. I use a Japanese cutting technique called “Rangiri”. Cut the carrot diagonally while rotating it a quarter between cuts. This not only results in an attractive shape that is good for stews and simmered dishes but also gives the pieces bigger surface space to absorb seasonings quicker. Tip: You can cut the vegetable slightly bigger to avoid mushy texture.

Peel the potatoes and cut into quarters. Soak in water to remove starch.

Mince the garlic and grate ginger.

Cut the meat into bite-size pieces (I use a Japanese cutting technique “Sogigiri”). Season with kosher salt and freshly ground black pepper.

Press the “Sauté” button on your Instant Pot (or a pressure cooker; I use a 6 QT Instant Pot) and heat 1 Tbsp oil.

When the pot is hot, add the onion, minced garlic and ginger.

Add the chicken to the pot and coat with oil.

Add carrot and potato to the pot and mix well.

Add 3 cups (720 ml) chicken broth and then curry roux from one box (8.4 oz, 240 g). I use ½ package mild and ½ package medium spicy. Use the spatula to push down some ingredients but keep the curry roux blocks on top (Do not mix!). If you use a homemade roux, add it after pressure cooking is done. Homemade roux is runnier and it goes to the bottom of the pot easily and can burn while cooking.

Cover and lock the lid. Make sure the steam release handle points at “sealing” and not “venting”. Press the “Keep Warm/Cancel” button on the Instant Pot to stop sauté. Press the “meat/Stew” button to switch to the pressure cooking mode. Press “minus” button to change the cooking time to 15 minutes.

[stove-top pressure cooker] If you’re using a stove-top pressure cooker, you won’t have the buttons to press. Just cook on high heat until high pressure is reached. Then reduce the heat to low but maintain high pressure for about 15 minutes.

When it is finished cooking, the Instant Pot will switch automatically to a “Keep Warm” mode. Slide the steam release handle to the &quot;Venting&quot; position to let out steam until the float valve drops down, OR let the pressure release naturally (takes about 15 mins).

Unlock the lid and add 1 Tbsp ketchup and 1 Tbsp soy sauce (if you use homemade curry, add it before ketchup and soy sauce. &nbsp;Change to saute mode for additional 5 minutes until homemade curry roux blends well). Mix well and make sure all the curry roux has been dissolved. Transfer to a serving dish. Garnish with Fukujinzuke (red daikon pickles).

Chicken Katsu Curry is succulent and crispy fried chicken coated with panko crumbs on a bed of plain steamed Japanese rice drizzled with delicious Japanese curry.

Chicken Katsu Curry

I potato (about 200 grams)

carrot (about 100 grams)

onion (180 grams)

olive oil

water

120 g store bought Japanese curry roux (about 6 cubes *1)

chicken breast katsu

rice

Peel the potato and dice it to 2cm cubes. Set aside in a bowl of water.

Peel the carrot and chop off the top and end. Cut it in half length wise.&nbsp; &nbsp;

Cut the half carrot in half again length wise and chop it diagonally by rotating the carrot with the left hand and set aside. *2

Peel the onion and cut it in half horizontally.

Cut the half onion into wedges. Set aside.

Heat the olive oil in a pot over medium heat and cook the chopped onion first.&nbsp;

After cooking the onion for a couple minutes, add the carrot and stir.&nbsp;

Add the potato and sautee all together for a couple minutes then pour the water into the pot.&nbsp;

Bring it to boil, put the lid on, and simmer for about 10 minutes.&nbsp;

Turn the heat off and add curry roux.&nbsp;

Dissolve the curry roux in and put the pot back on low heat and bring it to simmer. Simmer for about 5 minutes then turn the heat off.&nbsp;

Serve the rice in a shallow bowl.&nbsp;

Cut the chicken katsu in half and slice them to strips.

Place the cut chicken katsu on the rice.&nbsp;

Pour the curry over the chicken katsu and rice and serve. Add Rakkyo and Fukushinzuke on the side of rice. *3

One the of easiest from-scratch curries you will ever make, this Japanese curry roux has an amazing depth of flavor, giving your curry a deep, rich flavor that is just amazing.&nbsp;

How to Make Japanese Curry Roux

unsalted butter

flour

curry powder ((regular

garam masala

white pepper

Melt the butter in a saucepan over medium heat. 

Add the flour and stir, continuously, for about 10-20 minutes, or until the roux starts to turn a light toasted brown color.  Make sure you continue stirring other wise your roux will burn.

Once the roux is a light brown caramel color, add the curry powder, garam masala and white pepper. 

Stir for 30 seconds then remove from heat. 

Let it cool and store in the fridge for 2-4 weeks, or in the freezer for 3-6 months.

https://embed.mediavine.com/videos/fkt0vy8eonfu6tvvt2r0

This Japanese curry roux has an amazing depth of flavor, giving your curry a deep, rich flavor that is just amazing. Learn how to make it in just a few SUPER easy steps!

Japanese Curry Roux

The easy Japanese curry recipe with step by step photo instructions and video. Japanese curry is the ever popular kids friendly delicious curry. Japanese curry are so versatile. You can make it with any protein source you like such as chicken, beef, pork and seafood. Als,o Japanese curry can be adopted into different dishes such as Udon and Bread.

Japanese Curry Rice

a large packet of Curry Roux *2

protein *3

brown onion

potato (*4)

carrot (*5)

apple

tbsp honey

salt and pepper

water approximately 500 ml

Fukushinduke and/or Rakkyo to accompany condiments *6 (optional)

Worcestershire sauce (optional)

Start to cook rice. *7

Cut the meat into bite size pieces and set aside

Peel and cut the potatoes, carrot, and onion into large bite size pieces and set aside.

Peel and slice the garlic.

Heat olive oil in a pot over medium heat and add garlic

When the garlic is fragrant, add the onion to cook.

Add the chicken to cook and when they change into whitish colour, add potato, carrot, and onion and stir with a wooden spatula.

When the oil has coated evenly on all the ingredients and the outer-edge of the potatoes have become transparent, add the water, honey, and grated apple.

Bring it to boil and then turn the heat down to low to simmer until the potatoes become soft.  and all the other ingredients are cooked. (Takes about 15 minutes)

Turn the heat off, break the curry sauce blocks apart and add to the pot.

Make each piece of curry roux dissolve into the cooking water in ladle with a pair of chopsticks *8

Turn the heat back on low and bring to simmer to thicken the sauce.

Serve cooked plain rice in a shallow bowl and pour the curry over the rice.

Garnish with Fukushinduke and Rakkyo if you like. *Optional

https://content.jwplatform.com/videos/Bw9XHhuK.mp4

How to make Japanese curry rice authentically with curry roux

Crispy slabs of tofu katsu enjoyed with some Japanese curry. I used my favourite Japanese curry cubes for this recipe and had it with some steamed short grain rice. Curry is one of my favourite comfort foods and love Japanese-style curry.

Tofu Katsu And Japanese Curry

tbsp oil (I used canola)

onion (80 grams, sliced)

small bell pepper, sliced (70 grams)

potato,

block (60 grams) vegan S&B medium curry

water (or more as needed*)

Salt (to taste)

Two 220 g blocks fresh extra firm tofu

Neutral oil (for frying)

salt (or

all-purpose flour

cornstarch

tsp baking powder

tsp sweet paprika powder (optional)

½ cup room temp. water

japanese breadcrumbs (or more as needed)

japanese rice

Sesame seeds (for garnishing)

Tofu Katsu and Japanese Curry

Heat a pot or pan. I used a claypot.

When hot, add in 1 tbsp oil. Sauté the onion and bell peppers for 2-3 minutes or until aromatic.

Add in the potatoes, eggplant, and water. Add in the block of curry. Mix well.Leave to boil over medium heat. Cover and then stir every few minutes to break down the curry cube. Taste and season with salt as needed since potatoes tend to absorb the flavours well.

Continue to mix and cook over medium heat for 15-20 minutes until the sauce thickens. You can cover the pot or pan during this time. Feel free to add more water if you want a thinner curry.

Once the potatoes are cooked through, turn off heat. Serve with tofu cats and japanese rice. Enjoy while hot!

Japanese Curry

You can watch the video below on how to make tofu katsu!

Drain water from the tofu by wrapping them in paper towels and then placing a heavy flat surface (a board or plate) on top of each. Leave for 15 minutes until water has been absorbed by the towels. You can also opt to use a tofu press.

Slice each tofu into 1/2 inch thick square slabs. You may be able to slice one tofu into 3 slabs, depending on the thickness of your tofu. Season with salt as needed. If you end up with extra tofu, you can always enjoy it as is!

Prepare the batter by mixing all the ingredients until smooth. In another plate or tray, add the breadcrumbs.

Place each tofu in the batter then coat into the breadcrumbs. Repeat this step for the rest of the tofu.

Heat the oil in a frying pan. Once hot (you can test this by putting a little bread crumbs), add in the tofu. Fry for around 6-8 minutes over medium heat until golden brown. Take them out of the oil then turn off the heat.

Let cool for 10-15 minutes to maintain the crispness. Enjoy with some curry and steamed rice!

Baking option: Heat your oven to 350F. Place the coated tofu on a lined baking tray (I used parchment paper). Brush some oil on the tofu. Bake them for 35 to 40 minutes or until lightly browned and crisp. Flip halfway through baking. Note that they won&#039;t turn as evenly golden brown compared to those that are fried but still very crisp!

Air-Frying option: Note that air-fryer settings may vary. This is using a Cuisinart air fryer/toaster oven combo.To air-fry the tofu, set the air-fryer at 350F then cook for 10 minutes on each side until lightly brown and crisp.

Tofu Katsu (Baking option below!)

This Tofu Katsu is so versatile and can be enjoyed in many different ways! This recipe makes around 4-6 katsu cutlets, depending on the size and thickness of your tofu. Enjoy!

Full Tofu Katsu Curry recipe here: https://thefoodietakesflight.com/tofu-katsu-curry-vegan-recipe/

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Cast Iron Pan: https://amzn.to/38tDeZK
Tofu Press: https://amzn.to/2DUsUMo
Wooden chopsticks: https://amzn.to/2PBREi4
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#vegan #tofu #veganrecipes  #katsu #japanesefood

How to Make Crispy Vegan Tofu Katsu | Japanese-Inspired, Easy Asian Recipes

This recipe shows you how to assemble Japanese Katsu Curry. Rich and flavorful, this curry dish is the ultimate comfort dish! Please read the blog post to see how you can customize your own.

Katsu Curry

Japanese curry ((Read the post for choices))

short-grain rice

Furkujinzuke (red pickled daikon)

Make your choice of curry: Beef Curry, Chicken Curry, Instant Pot Curry, Pork Curry, Instant Pot Seafood Curry, Vegetarian Curry, and more on the blog post. If you have time, I recommend making the curry one day before you serve Katsu Curry. It&#039;s easier to reheat the curry (and the flavor is better the next day!) while you prepare Katsu.

Prepare Japanese Curry

Make your choice of katsu: Tonkatsu, Baked Tonkatsu, Chicken Katsu, Baked Chicken Katsu, Gluten-Free Baked Katsu, Fried Shrimp, Baked Ebi Katsu, Baked Fish Katsu, Menchi Katsu, and more on the blog post.

Prepare Katsu

Make steamed rice (I recommend Japanese short-grain rice for Japanese curry) using a rice cooker, a pot over the stovetop, or a pressure cooker (Instant Pot).

Make Steamed Rice

Serve steamed rice and Japanese curry in a plate/bowl. Place Katsu on the top. Garnish it with Fukujinzuke on the side.

How to Serve Katsu Curry

With a savory curry filling, a chewy, springy texture, and a light coating of crispy panko, Japanese Curry Bread - or Kare Pan - is the star of pastries at Japanese bakery shops. If you are a huge fan of Japanese curry, you have to make this insanely delicious bread bun at home.&nbsp;

Curry Bread

bread flour

cake flour ((⅓ cup + 1 Tbsp to be precise))

Tbsp sugar ((1 Tbsp + ½ tsp))

instant yeast ((1 tsp; see Notes if you use ACTIVE dry yeast))

whole milk

butter

curry

panko (Japanese breadcrumbs)

neutral-flavored oil (vegetable, canola, etc)

Gather all the ingredients. Leave the unsalted butter and Japanese curry at room temperature.

In a large bowl, whisk together bread flour (150 g), cake flour (50 g), kosher salt (3 g), and sugar (15 g).

Microwave the milk (125 ml) until warm to the touch, about 95ºF/35ºC. Then add in the instant dry yeast (3 g) and the warm milk.

Using the silicone spatula, combine the wet and dry ingredients together until it becomes a rough dough. [1-2 minutes]

Once the dough becomes a ball, add the unsalted butter (10 g) in the center of the dough and combine well until the butter is incorporated into the dough. At first, the dough will be sticky, wet, and oily and you might want to add more flour, but wait and try kneading a little longer. [2-3 minutes]

To make the dough:

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Top 34 japanese curry recipes from across the web

The most viewed japanese curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Japanese Chicken Curry

Pressure Cooker Japanese Curry

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The most viewed japanese curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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