Name: Easy Japanese Curry
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 tablespoon neutral oil, like canola, vegetable or grapeseed; 1 medium yellow onion, chopped into 1-inch pieces; 1/2 pound red or gold potatoes, chopped into 1-inch cubes; 3 medium-large carrots, peeled and chopped into 1/2-inch-thick rounds; Optional: Protein of choice, like beef, chicken, shrimp or tofu, cut into bite-sized pieces if needed — I like to top mine with Chicken Katsu; 1 block Japanese curry roux (broken into 4 pieces) — I prefer S&B Foods Hot; 2 3/4 cups water; Kosher salt; 3 green onions, sliced, for topping; Cooked rice, for serving

Easy Japanese Curry

Two bowls full of steamed white rice and Japanese curry with potatoes, onions and carrots. A small bowl of green onions sits in the background.

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Japanese Curry is the perfect cozy meal for busy nights. Thanks to store-bought curry roux blocks, it’s full of flavor with little effort.

Author: Emily Hanka
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 4 servings 1x

Ingredients

Units Scale

1 tablespoon neutral oil, like canola, vegetable or grapeseed
1 medium yellow onion, chopped into 1-inch pieces
1/2 pound red or gold potatoes, chopped into 1-inch cubes
3 medium-large carrots, peeled and chopped into 1/2-inch-thick rounds
Optional: Protein of choice, like beef, chicken, shrimp or tofu, cut into bite-sized pieces if needed — I like to top mine with Chicken Katsu
1 block Japanese curry roux (broken into 4 pieces) — I prefer S&B Foods Hot
2 3/4 cups water
Kosher salt
3 green onions, sliced, for topping
Cooked rice, for serving

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Instructions

Heat the oil in a large, high-sided skillet or soup pot over medium-high heat. Once the oil is hot, add the onion and cook, stirring frequently, for about 4–5 minutes, or until the onion is beginning to turn soft and translucent.
If using a protein with a longer cook time, like beef or chicken, add it now and cook, stirring frequently, for another 5 minutes or so, or until the protein is browned on the outside.
Add the potatoes, carrots, a pinch of salt, and water. Cover the pot with a lid and bring to a boil, then reduce heat to medium-low. Simmer for 10–12 minutes, or until the potatoes and carrots are just barely fork-tender. If using a quick-cooking protein like shrimp or tofu, add it to the pot once the vegetables are nearly finished cooking.
Add the curry roux blocks to the pot and stir until the blocks have dissolved and the mixture is thickened. This should take about 3–4 minutes.
Serve with steamed rice and top with sliced green onion.

Find it online: https://www.emilyeatsthings.com/easy-japanese-curry/