It's the first time I'll make Japanese curry! Of course I'll follow instructions on the box, but I wanted to see if anyone has a good tip to make it super tasty! I will not use meat, I'm vegetarian.
by bibiyade12
44 Comments
elferrydavid
I usually add a bit of chopped apple and a dash of Ketchup. Also cook it in Dashi and not only water.
WinSome_DimSum
Don’t add as much water as the box suggests.
(But I suppose that’s personal preference…)
Metallis666
Caramelize many onions.
log1234
Eat it
mrbadger2000
I add grated apple and ginger but it’s all down to personal taste
Lonely_Ebb_5764
Stick to the instructions for the first time.
Cfutly
I usually mix medium & hot for the best combo – Flip carrots & potatoes ratio. Unless you like more potatoes. – Add 1/2 skinless grated apple – 1-2 Tbsp of Worcestershire sauce (gives it extra depth) I’m guessing there is a vegetarian version. Maybe apple cider vinegar?
I recommend making zucchini katsu to go with it. Delicious combo 🙂
When mixing it in, I cut the blocks to small slices, turn OFF the heat on the curry, take a small bowl, scoop some liquid from the curry and mix a small portion of the cut blocks in, pour it back to the pot and repeat until finished.
Not sure where I heard it first, but it prevents the curry from becoming lumpy and makes it smooth.
Also like another comment mentioned, a LOT of onions (I cook them covered on low heat for like 20min+ until they become very, very soft and lose most of their size).
Rocklobster1325
You all are so kind. This is helping me make this this evening. Thank you to the OP and to all of you who were so kind to answer.
FinancialBullfrog974
Don’t add water as instructed. Use a a good low-salt or no-salt beef or chicken stock instead (or vege stock if vegetarian). Ups the umami.
Direct_Prize469
Alight , I tell you this from Japan.
Make sure you wear clothes that is comfortable to wear and toss them into laundry after cooking. Coz, the scents of curry stays with your clothes all day .so make sure good ventilations and wear comfortable clothes and aprons.
First , cut potatoes, carrots into dice. Not finely chopped dice. Just cut it in blocks. Potatoes into quarters, about same size pieces on carrots as well. Beef or chicken, pork meat should be cut same size. Uniform size is the key .
Chop Onions very very fine. Chop garlic whatever the amount you like but it’s nice to add it.
Heat up the pot empty. Flick the splash of water from your wet fingers and if its start to sliding around and dancing around on a surface it’s ready .
Add adequate butter or vegetable oil into the pot.
Then meat in .
Cook it thoroughly sheer all sides of meat to seal the meat but half way cooked is just fine because you gonna boil it with curry sauce anyway. For …at least an hour so all the kind of meat will be cooked perfectly including pork meat if you prefer.
Put meat on a side but leave the meat juices in a pot. It’s Umami. The flavor ! Leave it !
Then Start caramelizing Both garlic & chopped onions into using the same pot. Use more butter or vegetable oil if you want.
Regular vegetable oil is fine but I prefer butter . Salted butter but unsalted is fine. Ghee is fine, too.
You can cut onion into quarters too if you want it .but I like very fine chopped onions & chopped garlic for the taste. Caramelize onions & garlic . Garlic tends to cook faster and gets burned so it’s better to toss it into it a bit later on .
Then put adequate amounts of cubes from package . Follow the directions.
Then, after This is the secret…. The Key .
Start to stir with caramelized onions & garlic with cubes of curry power . Break it with spatula, melt it with remaining meat juices , oils or butter.
This sizzling stir actions with dried curry powder cubes gives and releases its flavors and powerful fragrance. Kinda close to roasting but not that harsh treatment. When you break it down with a spatula with heat then that’s enough.
Then carrots and potatoes in . Add directed amount of water from the package .
All the curry powder should be dissolved by now . Then put back the meat into the pot which was kepted on a side.
Boiling for at least an hour. During that you should prepare for rice.
Any rice can be used since it is curry but this is “Japanese style curry” so I’d use Koshihikari rice. Imported from Japan Made in Japan . Yes. What about California rice ? Ok but not for me. Sorry to say but taste slightly different. The curry taste overwhelmes everything so who cares ! Well, I care. Just like some dumb people thinks supermarket packaged cold Sushi is Sushi ! Nah, not for me . Not for educated smart foodie people . They all agrees with me .
Make sure to stir the bottom of curry stew pot occasionally so it won’t burn the bottom of inside of the pot . This should be done medium low heat or low heat. Make sure it’s bubbling slightly & occasionally . Not an angry boil . Be kind & gentle to your curry. LoL 😆
After hour or 2 hrs it’s done .but for the best taste I would transfer entire curry into Pyrex container and let it cool for a little bit then store it into refrigerator till next day.
The whole taste becomes milder and rounder than just freshly made curry.
Scoop needed amount of curry from that Pyrex container into the pot, reheat it with low heat .
Put rice over the plate nicely flattened the pour the curry on a side .
Now, you’ve just made truly an authentic Japanese style curry !!
Have a wonderful day 😊
PS. If you want it even more flavorfull use an pressure cooker .it’s faster and meat gets much more tender & juicier. 😜 😋
Conscious_Avocado225
I quickly fry up a bunch of rough-cut vegetables (they can even be frozen if you don’t have fresh veggies), add a can of coconut milk, and add 2-3 squares of the curry. Mix it all together as the curry squares dissolve. I have sometimes added some vegetable stock or water, but if you want decadent, just add another can of coconut milk (make sure it has the semi-solid white fat in the can). Serve over sticky rice. Can be made hours ahead of time or whipped up in 15 minutes.
Willing_Pea_6956
I added honey. Surprisingly it’s 👍
sugar_sweet-island
I add minced garlic and ginger (1 clove each) when you fry with oil, and add one bay leaf when you add water.
bloodbonesnbutter
mix the pod with boiling hot water before adding it to avoid clumping
ACEdaSDA
Follow the instructions EXACTLY the first time as a baseline. Take notes on what you do and don’t like, then change it the second time. Also, Curry tastes better the second day as the flavors have a chance to mellow and combine.
mnmumei
Add a bit of apple juice, seriously.
inactivesky1738
I made a fried tofu curry over a bed of rice with some veggies I found in the fridge can’t remember was I used. But it sure did come out good. I prefer the spicier ones better tho
Leeroyguitar27
I like to grate and add 1 tbsp ginger, 1/4 cup of a peeled apple, 1 tbsp of soy sauce. I read to do this on a random Japanese recipe. Makes it a touch sweet. So good!
snickl3frits
Use dashi as your broth
PokeLynke
When I was a vegetarian I made tofu curry. I also made chickpea and mushroom curry too. I’d suggest adding more water to the dish because it’s really thick when you follow the instructions on the back. Unless you like pudding consistency, add more water. I also like adding a splash of mirin.
liliridescentbeetle
it’s a good base, but don’t be shy about getting creative. make sure to have bright flavored things to eat on the side like japanese pickles or veggies with some citrus- it balances out the very heavy umami flavor nicely.
Eric_T_Meraki
Add an egg (boiled or poach). Soy sauce adds another layer of flavor as well. Side of pickled veggies compliments it really well too.
JeffTheJockey
Onions, Potatoes, Carrots, and chickpeas, I also enjoy blistered shishitos when in season for a little extra kick.
Also soft boiled eggs(gooey middle)
Optional: added grated apple and/or ginger paste to add a little extra bitterness/sweetness.
dust_dreamer
First time, follow the directions.
Don’t remember if it says this in the directions, but chop up the blocks and melt/dissolve them in hot water first, *then* pour the sauce into your vegetables to cook some more. It’s a lot easier to get a consistent sauce that way.
I use 1.5 blocks per serving, rather than decreasing the water.
The sauce will thicken and set up the longer you cook it, so if you add too much water or it seems too runny for what you want, just cook it some more.
Lots of people recommended adding applesauce or something to up tang and sweet, but I find just carrots and onions to be plenty of sweet, especially without meat, so try it while you’re cooking and see how you like it before deciding. It’s all personal preference.
Eyddit
Replace 1 glass of water with coconut milk. And as others had said, add a sliced apple. Cheff kiss.
Jibabear
My go to vegetables for Japanese curry are spinach, onions, and eggplants. The eggplants I like to pan fry and use as a topping, as opposed to throwing it into the curry. On occasion, I’ll throw in kabocha or carrots.
Like others have said, try the box as is first and make adjustments to suit your preferences. There’s all sorts of mix ins you can try, from grated onions, fruit purees, and even to pieces of chocolate, but you should see what you’re working with first. I personally enjoy mixing together different roux and spices.
I live alone, so if I make curry once, it takes me at least 3 days to finish. Second day curry is fantastic, but if I am sick of regular curry rice on day 3, I like to make Fukuoka style yakicurry.
lilygorse
To make it super fast, brown 1 lb. ground beef, then add a drained can each of diced potatoes and diced carrots. Dinner in less than 20 minutes. (Yes, I know it’s totally inauthentic but it’s still super tasty)
TheLastDaysOf
You’ve already gotten lots of great advice, but since you’re vegetarian I’ll add that—while neither authentic nor conventional—paneer would work as a substitute protein.
I’ve done it. It’s delish.
TikiBlasticus
I think about it like making any stew I want. Then I throw in turmeric when I cook it. Finally I add the roux. The flavor is great.
iris__lu
I use Yukon gold potatoes, cut my carrots in diagonal cuts, and I add grated apple, ketchup, honey and Worcestershire sauce. I learned this from a YouTube video and it makes the sauce taste so gooood.
okizubon
Make a double sized stew. Eat stew. Next day add roux. Eat curry.
Bloorajah
A dash of Worcestershire sauce, and a pat of butter.
No clue if that’s traditional or whatever but it never tasted right to me when I made it at home compared to having had it prepared in Japan. Adding the aforementioned sauce and butter gives it a little something that makes it much more like the real thing to me.
TehBard
Most stuff has been said in one place or another, but the main things imho are: (considering you’re vegetarian).
Caramellize many onions, that’s the main thing. It’s the most voted comment for a reason.
Half an apple, grated helps a lot.
Dark Chcolate (doesn’t need much).
Chop vegetables, especially potatoes a bit bigger.
Mushrooms. If you don’t use meat they’re absolutely fantastic. My favorites are Champignons, Porcini and King Oyster, but whatever you like.
Any kind of umami bomb always helps… not a fan of buillion if it’s vegetarian, flavor (imho) isn’t a great fit, but mushrooms are great, MSG too, maybe some tomato puree.
And then add whatever vegetable you like. Pumpkin, expeically if you have similar types as japanese Kabocha available is great.
Source: Japanese teacher, friends, justonecookbook website and experience. (If you want the easy mode, look for a the vegetable curry recipe on the website).
AquaTourmaline
I grate the curry block before adding it in. It dissolves much easier that way.
Grated ginger and garlic is essential IMO.
RoutineChef2020
Use a bit more than the directions. Seriously though this stuff is soo good I have introduced it to the nursing home I work at and they ask for it as their choice meal.
Stripe66
A friend of mine makes curry exclusively with lentils, and even if that’s most likely not the classic japanese way, I think you could mix the two for a meat subtitute. As for instructions [this recipe](https://rainbowplantlife.com/vegan-red-lentil-curry/) has pretty impressive reviews that you could use for cooking time and ingredient order.
Lastly, adapt it so you still work around the golden curry cubes, they’re too damn tasty to be left aside.
KittenLina
I always get two boxes and make a big thing of it. Carrots, potatoes, stew beef, mushrooms, onions. Mmmm now I want some more.
McGuirk808
Full sodium chicken broth instead of water.
Pork tenderloin has been my favorite meat to use so far.
After the last cooking step with the curry roo blocks dissolved, you’ll want to taste it and add in some extra salt if it needs it.
I like to add in a pretty good amount of honey and a little splash of rice vinegar. They round out the flavor in an incredible way.
There are absolutely things you can do that are even nicer and more complicated, but I’m a lazy fella.
conmonster
I personally add a chopped up tomato along with the chicken and veggies and I think the acidity gives it a nice balance. I’ve been told that it’s supposed to be more on the sweet side than acidic traditionally but I still think it adds a nice depth in its flavor.
Tranbert5
Golden Curry also sells their curry in a ‘flake’ form in a bag. If you can find this, it’s the superior form and the curry is tastier and come out in a smoother consistency
ArcadianWaheela
I personally prefer the Vermont Curry for the added honey and apple. I also make sure to caramelize 1-2 yellow onions then add minced ginger and garlic. Usually add some soy sauce, ketchup and honey to the mix and then cover with chicken or beef broth. Then I add half the cubes and stir so they mix well. Add some MSG, salt and pepper to taste and enjoy.
I normally make mine with Katsu pork and garnish with green onions and furikake.
44 Comments
I usually add a bit of chopped apple and a dash of Ketchup. Also cook it in Dashi and not only water.
Don’t add as much water as the box suggests.
(But I suppose that’s personal preference…)
Caramelize many onions.
Eat it
I add grated apple and ginger but it’s all down to personal taste
Stick to the instructions for the first time.
I usually mix medium & hot for the best combo
– Flip carrots & potatoes ratio. Unless you like more potatoes.
– Add 1/2 skinless grated apple
– 1-2 Tbsp of Worcestershire sauce (gives it extra depth) I’m guessing there is a vegetarian version. Maybe apple cider vinegar?
I recommend making zucchini katsu to go with it. Delicious combo 🙂
Make it spicier.
I follow [this method](https://kotaku.com/how-to-make-japanese-curry-bricks-taste-better-1793686115) when I make brick curry, always works well
When mixing it in, I cut the blocks to small slices, turn OFF the heat on the curry, take a small bowl, scoop some liquid from the curry and mix a small portion of the cut blocks in, pour it back to the pot and repeat until finished.
Not sure where I heard it first, but it prevents the curry from becoming lumpy and makes it smooth.
Also like another comment mentioned, a LOT of onions (I cook them covered on low heat for like 20min+ until they become very, very soft and lose most of their size).
You all are so kind. This is helping me make this this evening. Thank you to the OP and to all of you who were so kind to answer.
Don’t add water as instructed. Use a a good low-salt or no-salt beef or chicken stock instead (or vege stock if vegetarian). Ups the umami.
Alight , I tell you this from Japan.
Make sure you wear clothes that is comfortable to wear and toss them into laundry after cooking. Coz, the scents of curry stays with your clothes all day .so make sure good ventilations and wear comfortable clothes and aprons.
First , cut potatoes, carrots into dice. Not finely chopped dice. Just cut it in blocks. Potatoes into quarters, about same size pieces on carrots as well.
Beef or chicken, pork meat should be cut same size. Uniform size is the key .
Chop Onions very very fine. Chop garlic whatever the amount you like but it’s nice to add it.
Heat up the pot empty. Flick the splash of water from your wet fingers and if its start to sliding around and dancing around on a surface it’s ready .
Add adequate butter or vegetable oil into the pot.
Then meat in .
Cook it thoroughly sheer all sides of meat to seal the meat but half way cooked is just fine because you gonna boil it with curry sauce anyway. For …at least an hour so all the kind of meat will be cooked perfectly including pork meat if you prefer.
Put meat on a side but leave the meat juices in a pot. It’s Umami. The flavor ! Leave it !
Then Start caramelizing Both garlic & chopped onions into using the same pot. Use more butter or vegetable oil if you want.
Regular vegetable oil is fine but I prefer butter . Salted butter but unsalted is fine.
Ghee is fine, too.
You can cut onion into quarters too if you want it .but I like very fine chopped onions & chopped garlic for the taste.
Caramelize onions & garlic . Garlic tends to cook faster and gets burned so it’s better to toss it into it a bit later on .
Then put adequate amounts of cubes from package . Follow the directions.
Then, after This is the secret…. The Key .
Start to stir with caramelized onions & garlic with cubes of curry power . Break it with spatula, melt it with remaining meat juices , oils or butter.
This sizzling stir actions with dried curry powder cubes gives and releases its flavors and powerful fragrance.
Kinda close to roasting but not that harsh treatment.
When you break it down with a spatula with heat then that’s enough.
Then carrots and potatoes in .
Add directed amount of water from the package .
All the curry powder should be dissolved by now . Then put back the meat into the pot which was kepted on a side.
Boiling for at least an hour. During that you should prepare for rice.
Any rice can be used since it is curry but this is “Japanese style curry” so I’d use Koshihikari rice. Imported from Japan Made in Japan . Yes. What about California rice ? Ok but not for me. Sorry to say but taste slightly different.
The curry taste overwhelmes everything so who cares ! Well, I care. Just like some dumb people thinks supermarket packaged cold Sushi is Sushi !
Nah, not for me . Not for educated smart foodie people . They all agrees with me .
Make sure to stir the bottom of curry stew pot occasionally so it won’t burn the bottom of inside of the pot . This should be done medium low heat or low heat. Make sure it’s bubbling slightly & occasionally . Not an angry boil . Be kind & gentle to your curry. LoL 😆
After hour or 2 hrs it’s done .but for the best taste I would transfer entire curry into Pyrex container and let it cool for a little bit then store it into refrigerator till next day.
The whole taste becomes milder and rounder than just freshly made curry.
Scoop needed amount of curry from that Pyrex container into the pot, reheat it with low heat .
Put rice over the plate nicely flattened the pour the curry on a side .
Now, you’ve just made truly an authentic Japanese style curry !!
Have a wonderful day 😊
PS. If you want it even more flavorfull use an pressure cooker .it’s faster and meat gets much more tender & juicier. 😜 😋
I quickly fry up a bunch of rough-cut vegetables (they can even be frozen if you don’t have fresh veggies), add a can of coconut milk, and add 2-3 squares of the curry. Mix it all together as the curry squares dissolve. I have sometimes added some vegetable stock or water, but if you want decadent, just add another can of coconut milk (make sure it has the semi-solid white fat in the can). Serve over sticky rice. Can be made hours ahead of time or whipped up in 15 minutes.
I added honey. Surprisingly it’s 👍
I add minced garlic and ginger (1 clove each) when you fry with oil, and add one bay leaf when you add water.
mix the pod with boiling hot water before adding it to avoid clumping
Follow the instructions EXACTLY the first time as a baseline. Take notes on what you do and don’t like, then change it the second time. Also, Curry tastes better the second day as the flavors have a chance to mellow and combine.
Add a bit of apple juice, seriously.
I made a fried tofu curry over a bed of rice with some veggies I found in the fridge can’t remember was I used. But it sure did come out good. I prefer the spicier ones better tho
I like to grate and add 1 tbsp ginger, 1/4 cup of a peeled apple, 1 tbsp of soy sauce. I read to do this on a random Japanese recipe. Makes it a touch sweet. So good!
Use dashi as your broth
When I was a vegetarian I made tofu curry. I also made chickpea and mushroom curry too. I’d suggest adding more water to the dish because it’s really thick when you follow the instructions on the back. Unless you like pudding consistency, add more water. I also like adding a splash of mirin.
it’s a good base, but don’t be shy about getting creative. make sure to have bright flavored things to eat on the side like japanese pickles or veggies with some citrus- it balances out the very heavy umami flavor nicely.
Add an egg (boiled or poach). Soy sauce adds another layer of flavor as well. Side of pickled veggies compliments it really well too.
Onions, Potatoes, Carrots, and chickpeas, I also enjoy blistered shishitos when in season for a little extra kick.
Also soft boiled eggs(gooey middle)
Optional: added grated apple and/or ginger paste to add a little extra bitterness/sweetness.
First time, follow the directions.
Don’t remember if it says this in the directions, but chop up the blocks and melt/dissolve them in hot water first, *then* pour the sauce into your vegetables to cook some more. It’s a lot easier to get a consistent sauce that way.
I use 1.5 blocks per serving, rather than decreasing the water.
The sauce will thicken and set up the longer you cook it, so if you add too much water or it seems too runny for what you want, just cook it some more.
Lots of people recommended adding applesauce or something to up tang and sweet, but I find just carrots and onions to be plenty of sweet, especially without meat, so try it while you’re cooking and see how you like it before deciding. It’s all personal preference.
Replace 1 glass of water with coconut milk. And as others had said, add a sliced apple.
Cheff kiss.
My go to vegetables for Japanese curry are spinach, onions, and eggplants. The eggplants I like to pan fry and use as a topping, as opposed to throwing it into the curry. On occasion, I’ll throw in kabocha or carrots.
Like others have said, try the box as is first and make adjustments to suit your preferences. There’s all sorts of mix ins you can try, from grated onions, fruit purees, and even to pieces of chocolate, but you should see what you’re working with first. I personally enjoy mixing together different roux and spices.
I live alone, so if I make curry once, it takes me at least 3 days to finish. Second day curry is fantastic, but if I am sick of regular curry rice on day 3, I like to make Fukuoka style yakicurry.
To make it super fast, brown 1 lb. ground beef, then add a drained can each of diced potatoes and diced carrots. Dinner in less than 20 minutes. (Yes, I know it’s totally inauthentic but it’s still super tasty)
You’ve already gotten lots of great advice, but since you’re vegetarian I’ll add that—while neither authentic nor conventional—paneer would work as a substitute protein.
I’ve done it. It’s delish.
I think about it like making any stew I want.
Then I throw in turmeric when I cook it.
Finally I add the roux.
The flavor is great.
I use Yukon gold potatoes, cut my carrots in diagonal cuts, and I add grated apple, ketchup, honey and Worcestershire sauce. I learned this from a YouTube video and it makes the sauce taste so gooood.
Make a double sized stew. Eat stew. Next day add roux. Eat curry.
A dash of Worcestershire sauce, and a pat of butter.
No clue if that’s traditional or whatever but it never tasted right to me when I made it at home compared to having had it prepared in Japan. Adding the aforementioned sauce and butter gives it a little something that makes it much more like the real thing to me.
Most stuff has been said in one place or another, but the main things imho are: (considering you’re vegetarian).
Caramellize many onions, that’s the main thing. It’s the most voted comment for a reason.
Half an apple, grated helps a lot.
Dark Chcolate (doesn’t need much).
Chop vegetables, especially potatoes a bit bigger.
Mushrooms. If you don’t use meat they’re absolutely fantastic. My favorites are Champignons, Porcini and King Oyster, but whatever you like.
Any kind of umami bomb always helps… not a fan of buillion if it’s vegetarian, flavor (imho) isn’t a great fit, but mushrooms are great, MSG too, maybe some tomato puree.
And then add whatever vegetable you like. Pumpkin, expeically if you have similar types as japanese Kabocha available is great.
Source: Japanese teacher, friends, justonecookbook website and experience. (If you want the easy mode, look for a the vegetable curry recipe on the website).
I grate the curry block before adding it in. It dissolves much easier that way.
Grated ginger and garlic is essential IMO.
Use a bit more than the directions. Seriously though this stuff is soo good I have introduced it to the nursing home I work at and they ask for it as their choice meal.
A friend of mine makes curry exclusively with lentils, and even if that’s most likely not the classic japanese way, I think you could mix the two for a meat subtitute. As for instructions [this recipe](https://rainbowplantlife.com/vegan-red-lentil-curry/) has pretty impressive reviews that you could use for cooking time and ingredient order.
Lastly, adapt it so you still work around the golden curry cubes, they’re too damn tasty to be left aside.
I always get two boxes and make a big thing of it. Carrots, potatoes, stew beef, mushrooms, onions. Mmmm now I want some more.
Full sodium chicken broth instead of water.
Pork tenderloin has been my favorite meat to use so far.
After the last cooking step with the curry roo blocks dissolved, you’ll want to taste it and add in some extra salt if it needs it.
I like to add in a pretty good amount of honey and a little splash of rice vinegar. They round out the flavor in an incredible way.
There are absolutely things you can do that are even nicer and more complicated, but I’m a lazy fella.
I personally add a chopped up tomato along with the chicken and veggies and I think the acidity gives it a nice balance. I’ve been told that it’s supposed to be more on the sweet side than acidic traditionally but I still think it adds a nice depth in its flavor.
Golden Curry also sells their curry in a ‘flake’ form in a bag. If you can find this, it’s the superior form and the curry is tastier and come out in a smoother consistency
I personally prefer the Vermont Curry for the added honey and apple. I also make sure to caramelize 1-2 yellow onions then add minced ginger and garlic. Usually add some soy sauce, ketchup and honey to the mix and then cover with chicken or beef broth. Then I add half the cubes and stir so they mix well. Add some MSG, salt and pepper to taste and enjoy.
I normally make mine with Katsu pork and garnish with green onions and furikake.