In this video, I’m sharing my 15+ years of Japanese curry secrets! Learn how to transform basic roux cubes into restaurant-quality curry using simple ingredients and game-changing tips that most home cooks don’t know about. Hit subscribe and turn on notifications so you never miss out on more secret Japanese recipes like this one!
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📌 RECIPE DETAILS:
⏰ Time: 1 hour 30 mins
👥 Servings: 6
🥕 Ingredients:
– Caramelized Onions (optional)
– 300 g yellow onion
– 1 tbsp olive oil
– 1 pinch salt
– 1 tbsp water
Curry
– 300 g beef – or protein of your choice, diced
– 1 tbsp unsalted butter
– 2 cloves garlic
– 150 g carrot
– 200 g potato
– ½ a box of Japanese curry roux – approx 100g
– 700 – 900 ml water – or other liquid (see the post), this is an average, check the box for exact measurements
– 6 portions cooked Japanese short-grain rice
– your choice of secret ingredients – I used red wine, coffee, dark chocolate, soy sauce – all optional!
📖 FULL RECIPE & INSTRUCTIONS
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❓ COMMON QUESTIONS
Q: WHAT DOES JAPANESE CURRY TASTE LIKE?
A: Compared to Indian curry, I would say Japanese curry is less spicy but thicker and sweeter. And you can usually taste a little bit of a dashi-like flavor.
Q: HOW DO YOU MAKE JAPANESE CURRY THICKER?
A: You can add 1 tbsp of water and flour mix slurry, but I don’t recommend doing that. Even if it’s thin, as you simmer, it will be thicker and thicker and richer the next day; I think patience is mostly needed here.
Q: IS JAPANESE CURRY SPICY?
A: It depends on what kind of roux cubes you use. In Japan, there are usually three types and six levels.
• Sweet (level 1-2)
• Medium (level 3)
• Hot (level 4,5,6)
The sweet one is kids friendly, so it’s pretty sweet and not spicy at all; on the other hand, the hot one is quite hot (by Japanese standards, anyway).
⏱ TIMESTAMPS
00:40 Explaining curry roux cubes
03:42 Caramelised onion
05:30 Preparing beef and vegs
07:06 Making Japanese curry roux
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👨🍳 ABOUT SUDACHI
Sudachi (formally known as Sudachi Recipes) is a Japanese cooking media established in 2019 by Yuto Omura. He was born and raised in Japan and lived in the UK for several years. Sudachi is located in Aichi Prefecture, Japan, and aims to share authentic and modern Japanese recipes with the rest of the world.
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