What is Japanese curry and where does it come from?

Japanese curry, known in Japan as karē raisu (curry rice), is one of the most widely eaten dishes in Japan. It is so popular that many Japanese people eat it regularly. Like many dishes that become deeply rooted in a national cuisine, Japanese curry is the result of different food cultures coming together. Curry was introduced to Japan in the late 19th century by the British, who were inspired by Indian cuisine. The Japanese adapted it to their own taste. Today, Japanese curry rice is an inseparable part of Japanese food culture and appears on the menus of school canteens, restaurants, and in homes throughout Japan.

What makes Japanese curry different from other curries?

Japanese curry is quite different from Indian or Thai curry. The sauce is thicker and has a sweet and savoury flavour. That sweetness comes from ingredients like onion, carrot, apple, and honey, which cook down slowly into the sauce. The curry is much milder than other curries, which makes it ideal for children and those who prefer less heat. The sauce is closer to a hearty stew than a traditional curry. Love chicken dishes with bold flavours? Then you will also enjoy our chicken in honey sauce, pasta pesto with chicken, chicken dynamite, and chicken tajine.

Japanese curry roux: blocks or homemade?

The curry roux is the heart of this dish. In Asian supermarkets, and increasingly in regular supermarkets, you can find ready-made Japanese curry roux blocks. These Japanese curry cubes contain all the spices and thickeners you need, simply add them to your chicken and vegetables with water, and within minutes you have a rich curry sauce. The blocks come in different spice levels: mild, medium, and hot. Even the hot variety is relatively mild compared to Indian or Thai curry. Prefer to make it from scratch without curry blocks? Just like in this recipe, you can make your own roux using butter, flour, and a blend of spices. You will find exactly how to do this in the recipe below.

How to store and reheat Japanese curry

Japanese chicken curry is perfect for meal prep because it tastes even better the next day as the flavours continue to develop. Store the curry in the fridge in an airtight container for up to 3 days. Want to freeze it? That works well for up to one month, but remove the potato pieces first. Potatoes develop a spongy texture after freezing, and that is not what you want. Freeze the curry in individual portion bags so you can easily defrost one serving at a time. When reheating, the sauce will thicken further, so always add a splash of water before warming it up. Heat on low and stir regularly to prevent it from sticking to the bottom of the pan.