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Japanese Curry

The most important part of this recipe is the curry roux block. If you wish to make your own curry roux, your spice blend can be tailored to your specific flavor profiles and create a unique curry. For the sake of experiencing the same comfort food eaten in Japan, let’s use the roux block.
5 from 1 vote
Prep Time 20 mins
Cook Time 1 hr
Servings 4


  • 1 Box Curry Roux
  • 8-10 oz protein optional chicken, lamb, beef
  • 2 onions julienned
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 potato medium dice
  • 3 carrots medium dice
  • 4 cups of stock


  • Add 1 tablespoon of cooking fat to the pan and add your onions. Season with kosher salt and black pepper and cook over a medium heat for 15 minutes. Until golden brown.
  • Add the potato and the carrots and stir.
  • Add the stock to the pan and bring to a boil. Boil for one minute then reduce the pan to a medium heat and cook until potatoes and carrots are soft. 20-30 minutes.
  • Whisk curry roux into the pot and ensure that all of the roux gets incorporated.
  • Simmer for 10 minutes to ensure it thickens and serve with rice.