Easy Japanese Curry
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.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
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- 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
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.
Keywords: Japanese curry, weeknight recipe, easy recipe, easy Japanese recipe, curry recipe, katsu curry, dinner recipe, Japanese recipe
Find it online: https://www.emilyeatsthings.com/easy-japanese-curry/