Japanese Curry

January 19, 2015
11 Ratings
  • Prep time 15 minutes
  • Cook time 45 minutes
  • Serves 4
Author Notes

The best curry rice I have ever eaten is at Hanamaru in my hometown, made by Miyako it is amazing, I can’t quite get mine as good as hers…but when the craving hits this is the next best thing. —Alexandra V. Jones

Test Kitchen Notes

This dish is really tasty and slightly sweet -- but not too much so. I used bonelss short ribs as the meat, and enjoyed it; I sliced it really thin and let it cook through mostly before adding the rest of the ingredients. —Victoria Ross

What You'll Need
  • Curry
  • 2 Potatoes, I used yukons, russets work, medium dice
  • 2 carrots, medium dice
  • 2 medium onions, thinly sliced
  • 1 leek, tough outer leaves removed, cleaned, sliced
  • 2 cloves garlic, minced
  • 1 inch, piece of ginger, peeled, grated
  • 1 small apple, peeled and grated
  • 4 cups water
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 tablespoon garam masala
  • 1 tablespoon madras curry powder
  • 1 tablespoon honey
  • 2 tablespoons canola oil
  • 1/2 pound meat or tofu, I used country style pork ribs because they have great marbling, sliced
  • Roux
  • 1/2 stick salted butter
  • 1/4 cup AP flour
  • 1 tablespoon garam masala or curry powder
  • 1 tablespoon tomato paste
  • 1 teaspoon hoisin sauce
  1. In a large pot heat oil over medium heat, add onions, leeks, and garlic, cook down 15 minutes or so until golden, add meat or tofu, and ginger, cook 3 minutes or until ginger becomes fragrant.
  2. Add the remaining ingredients and simmer for 20 minutes to 30 minutes until carrots are fork tender.
  3. While your meat and veg simmer prepare roux by melting butter in a small saucepan, add flour, garam masala or curry. Cook 10 minutes over medium low heat, add tomato paste and hoisin, cook five more minutes, then add a ladle of broth from simmering pan, stir until it becomes a paste then add roux to pot, stir well until thick and bubbly. Serve with short grain rice or starch of choice.

See what other Food52ers are saying.

  • Christine Otis
    Christine Otis
  • LeBec Fin
    LeBec Fin
  • Alexandra V. Jones
    Alexandra V. Jones
  • The Nutty Vegetarians
    The Nutty Vegetarians
Chef de cuisine @Shelburne hotel Seaview, WA

5 Reviews

Christine O. October 21, 2018

I made it this week with rice and pork cutlets breaded in panko. That curry was a hit with all the family. 👍
The N. March 1, 2015
When does the apple go in?
The N. March 1, 2015
I see that it goes in at step 2. Sorry!
LeBec F. February 5, 2015
this looks delicious, and i see now why japanese curry is a bit sweet. One suggestion, you might want to edit your recipe to include as the last ingredient the ladle of broth (maybe approximate the number of ounces.)
I don't know if you can edit in this stage of the contest; maybe you have to wait for the contest to have run.
Alexandra V. February 5, 2015
Thanks for the input! I believe my ladle is 6 oz. I will try and edit.