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Japanese Curry

This Japanese classic is one of our favorite comfort foods. Teeming with tender veggies, thick sauce, and a bounty of warming spices — it's no wonder this curry is our go-to on a cold winter day.



4 servings


About 1 hour total (15 minutes active)


100gcurry roux (~3 cubes)30ggarlic, grated30gginger, grated30gneutral oil30gketchup30gsaké30gworcestershire sauce30gsoy sauce1Lstock, dashi, or water1small Russet potato, diced1large carrot (or 2 small), diced1Fuji apple0.5yellow onion, diced


1Heat oil
30gneutral oil

Heat neutral oil in pan until shimmering.

2Sauté veg
1large carrot (or 2 small), diced1small Russet potato, diced0.5yellow onion, diced

Add onion, carrot, and potato and sauté, stirring until potato and onion are translucent.

30ggarlic, grated30gginger, grated

Stir in garlic and ginger and continue frying until fragrant.

30gsaké30gketchup30gworcestershire sauce30gsoy sauce

Add saké and continue heating until the alcoholic smell disappears.

Stir in ketchup, worcestershire, and soy sauce.

1Lstock, dashi, or water

Add your stock/dashi/water and bring to a boil, then reduce to a simmer.

Simmer for 20-25 minutes or until vegetables are tender.

6Add curry roux
100gcurry roux (~3 cubes)

Add curry cubes, one at a time into ladle and whisk until fully dissolved.

Bring pot back to a simmer until thickened.

1Fuji apple

Peel and grate in the apple and stir to combine.


Serve with short-grain rice or udon.

Top with extras like shichimi togarashi, kizami benishoga, and tonkatsu.