Hi guys!
Today, let’s make some Japanese Curry!
When my hubby and I went to Japan, we had to stop by Coco Curry, it’s fast Japanese curry restaurant!
Japanese curry is nothing like Indian curry, Thai curry, or not even Korean curry…
Japanese curry is something different, something special.
Especially Coco curry, it’s a bit different than Japanese home-style curry. They have a curry base and the customers choose the meat and veggies. I inspired my Japanese curry recipe from Coco Curry.
The first thing is first, let’s make the curry base!
We’re starting from melting butter… and add thinly sliced onion, grated garlic, ginger, salt, and pepper.
Yes, we are caramelizing the onion!
Let the onion caramelize for 25 minutes or longer until it’s soft, tender, and light yellowish-brown color.
We’re not trying to make French onion soup here, so don’t worry the onion looks mush or not as dark brown.
Stir occasionally, especially when it starts to stick to the bottom.
Meanwhile, mix water, chicken stock, and sake; pour into the pot. Scraping the bottom of the pot using a wooden spoon.
Bring soup to boil over high heat.
Meanwhile, let’s talk about Japanese curry.
You could make Japanese curry from scratch, but it takes way too much time and ingredients, to me it doesn’t make sense. One of the other (time-consuming or too many ingredients) I can take, but not both together.
So, I LOVE using curry paste and Japanese curry paste is freaking delicious!!
No reason to refuse!! lol
My favorite brand is Vermont Curry and Golden Curry.
They both are great taste, texture, and flavors.
Japanese Curry (Vermont Curry Mild) https://amzn.to/2q5hH5l
Japanese Curry (Vermont Curry Hot) https://amzn.to/2GNBO1s
Japanese Curry (Golden Curry Hot) https://amzn.to/2GQHTtM 
Japanese Curry (Golden Curry Extra Hot) https://amzn.to/2GwsRGr
I have used all of them, and they are all delicious! Just remember, Japanese “hot” or “spicy” is really not as bad as other Asian country’s take on the spicy levels.
We will need only half, which means just one of the 2 packages in the Japanese curry box. (Usually have 2 packages, separately packed)
Break the curry blocks and add them directly into the pot. Stir so Japanese curry blocks will dissolve into the liquid.
Reduce heat to medium-low and simmer for 5 minutes.
Now, it’s ready to serve as you wish with your choice of starch, protein & veggies!!
First, let’s make ShabuShabu Pork Curry!
It’s my FAV!!!
Bring 1 portion of curry base to simmer, add shabushabu pork pieces one by one, just like you are doing shabushabu (Japanese hot pot). Simmer for 2 to 3 minutes or until the pork is fully cooked.
Serve over warm cooked rice along with poached egg.
Second, Tonkatsu Curry!
It’s Jacob’s FAV!
Bring curry base to simmer. Serve over warm cooked rice and top with tonkatsu.
Tonkatsu is pork cutlet in Japanese.
Super simple to make, check out my Korean-style Tonkatsu recipe!
https://seonkyounglongest.com/donkasu/
Third, Asparagus & Tomato Curry!
A healthy option!
Bring 1 portion of curry base to simmer, add asparagus and tomato.
Let it simmer for 2 to 3 minutes or until the vegetables are cooked to your taste. Serve over warm cooked rice!
Forth, Karaage Curry Udon!
Yes, you can serve Japanese curry over udon!!
Bring 1 portion of curry base to simmer. Serve over warm cooked udon noodles and top with karaage, poached egg, and chopped green onion. Enjoy!
Check out my Karaage recipe! Perfect snack that can go on top of rice, noodles, bento box, and more!
https://seonkyounglongest.com/karaage/
Now, just ENJOY!!
Japanese Curry 4 Ways
- Total Time: 40 mins
- Yield: 4 to 6 1x
Description
Ingredients
For The Curry
- 1 Tbsp butter
- 1 large onion, sliced thinly (approximately 10 oz)
- 1 tsp grated garlic (approximately 1 clove)
- 1 tsp grated ginger
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 1/2 cup water
- 1 1/2 cup chicken stock
- 1/4 cup sake
- 4.2 oz.Japanese curry block (mild or hot or extra hot)
For the Starch
- 1 cup warm cooked rice, 1 portion cooked udon (cooked by following the package) or any starch you’d like to serve with
For Asparagus & Tomato Curry
- 1 1/4 cup curry base
- 4 to 5 asparagus, cut into bite size
- 4 to 5 cherry tomato, cut into bite size
For Pork curry
- 1 1/4 cup curry base
- 4 oz shabushabu pork
- 1 poached egg
For Tonkotsu Curry
- 1 1/4 cup curry base
- 1 serving tonkatsu, Japanese style pork cutlet, cooked sliced and ready to go
For Karaage Udon
- 1 1/4 cup curry base
- 3 to 4 pieces karaage
- 1 poached egg
- 1 green onion, chopped
Instructions
- Heat a medium size pot to over medium low heat; add butter and let it melt completely.
- Add onion, garlic, ginger, salt and pepper and stir. Let the onion caramelize for 25 minutes or longer until it’s soft, tender and light yellow-ish brown color. Stir occasionally, especially when it start stick on to the bottom.
- Meanwhile, mix water, chicken stock and sake; pour to the pot. Scraping the bottom of the pot using an wooden spoon.
- Bring soup to boil over high heat; add Japanese curry blocks direct into the pot. Stir so Japanese curry blocks will dissolve to the liquid. Reduce heat to medium low and simmer for 5 minutes. Now, it’s ready to serve as you wish with your choice of starch, protein & veggies!!
- For Asparagus & Tomato Curry
Bring curry base to simmer, add asparagus and tomato. Simmer for 2 to 3 minutes or until the vegetables are cooked to your taste. Serve over warm cooked rice. - For Pork curry
Bring curry base to simmer, add shabushabu pork pieces one by one, just like you are doing shabushabu (Japanese hot pot). Simmer for 2 to 3 minutes or until the pork is fully cooked. Serve over warm cooked rice along with poached egg. - For Tonkotsu Curry
Bring curry base to simmer. Serve over warm cooked rice and top with tonkatsu. - For Karaage Udon
Bring curry base to simmer. Serve over warm cooked udon noodles and top with karaage, poached egg and chopped green onion. Enjoy!
- Cook Time: 40 mins
6 comments
Thank you so much! Cooked a little panko chicken to go with it; This curry was so good!
The Vermont Curry lists MSG as the 7th ingredient! I’m cooking for someone with a cancer diagnosis, so we’re trying to eat healthy. It sounds delicious, but I can’t use it. 🙁
Love your site and this recipe! I have a slight problem with your nutrition info, though – 1/2 of a Golden Curry package, which is close to your 4.2 oz., is 4500mg of sodium, which puts your per-serving sodium total at 1125 instead of 283. On my low sodium diet I always have to use 1/3 to 1/4 of most recipes like this.
Simply the best curry base. Thank you!!!
It makes me so happy you like it 🙂
Sorry! I forgot to put the stars!