Japanese curry
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Japanese curry
Introduction :: Soups and dashi :: Egg dishes :: Sushi :: Fast food :: Noodles and rice :: Side dishes :: Desserts
Serves 4, vegan
I love Japanese style curry. It reminds me of the curry sauce served up in many fish and chip shops in the UK. This may inspire some but probably horrifies others.

Japanese curry is the quickest curry you can make as the basic sauce comes from a ready made curry roux - a block of brown stuff which looks like chocolate. You will find it in the Japanese section of your local Asian supermarket (see glossary)

1 small onion
little vegetable oil
200g (1 cup) potatoes
4 small squares of curry roux
800ml (3½cups) water
2 carrots
1 cup peas
1 small pack mangetout

Finely chop the onion and start frying it in a sauce pan in a little vegetable oil. After a few minutes add the diced raw potato and start frying that also for five minutes. Add the peeled and chopped carrots and fry for two more minutes.
Add the water, bring it to the boil, and then add 4 small squares of curry roux. As you heat and stir the curry tablets will dissolve and simultaneously season and thicken the sauce to form the curry.
When the sauce has thickened add the rest of your vegetables and and simmer them for 6 to 7 minutes.

Serve the curry with the rice of your choice.
Click for page glossary
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Japanese curry roux comes in tablet form and can be found in most Asian supermarkets. It creates a curry that is a world apart from the indian variety. The Japanese curry is sweeter, milder (although the packet may claim otherwise) and thickened with a flour based thickener.