Today we’re going to make one of my favourite dishes of all time, Japanese curry! I tried this during my last visit to Japan and I loved it so much! Unfortunately most roux packets contain gluten, so I could never make it using those. Luckily, I was able to create a Japanese curry roux recipe so you don’t have to go out and buy anything! This curry is so rich, hearty, and absolutely delicious! You’ll want to curl up and watch some anime as soon as you make it!

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⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️

●● Recipe:

For the Japanese curry roux
- 4 tbsp. of flour (I use gluten-free flour, but you can use any flour)
- 4 tbsp. (56 g.) butter
- 2 tsp curry powder *
- 2 tsp garam masala

For the Japanese curry
- 2 tbsp. neutral flavoured oil
- 2 large onions (diced)
- 2 cloves of garlic (finely chopped)
- 2 large potatoes (cut into cubes)
- 2 large carrots (watch recipe to see cutting method)
- 1 apple, peeled and grated (make sure to use a sweet apple like red delicious)
- 2 1/2 pounds of chicken breasts cut in cubes (I’ve tried this recipe with meat, tofu, seafood, and vegetables and they all taste just as great)
- 6 cups water (or chicken/vegetable broth)
- 1-4 tbsp. soy sauce to taste (I use g.f soy sauce, you can use any kind)*
- 1-4 tbsp. ketchup to taste*
- 1-4 tbsp. honey to taste*
- Salt and pepper to taste
- Cooked rice for serving

Special notes:
1. To get the special curry taste, I use a combination of ketchup, soy sauce and honey. I like to add 1 tablespoon of each first, and adjust the quantities later to get the perfect taste. If you do not like your curry sweet, you can simply omit the honey. The curry I tasted in Japan had a hint of sweetness that’s why I like to add one apple and honey to mine :)

2. I use the S & B curry powder brand because it has a taste similar to authentic Japanese curry. You can find these in Asian grocery stores, or Japanese supermarkets. If you can’t find it, that’s okay, just use normal curry powder.


■ For the curry:
1. Cut and dice 2 onions
2. Finely chop 2 cloves of garlic
3. Peel 2 large carrots, and cut into diagonal slices (watch video for instructions)
4. Peel 2 large potatoes and cut into large cubes
5. Place in a bowl with cold water to remove starch
6. Peel and grate one apple
7. Add oil to a large pot
8. Once oil is hot, add diced onions
9. Cook until onions are lightly browned
10. Add garlic
11. Stir for one minute
12. Add chicken (or tofu, vegetables, seafood or meat)
13. Cook until it’s white on the outside
14. Add carrots and stir for about one minute
15. Add water (or chicken/vegetable broth)
16. Remove potatoes from the cold water, and add to the pot
17. Close the pot with a lid and let it come to a boil
18. Use a ladle or fine mesh strained to skim the foam
19. Let the curry broth boil for 10 - 15 minutes or until chicken, potatoes, carrots have cooked
20. Once cooked, add grated apple
21. Let it boil for another 2-5 minutes
21. Add soy sauce (if you’re following a gluten-free diet make sure your soy sauce is g.f as well), ketchup, and honey (start with one tbsp. of each and add more as needed)
22. Add salt and pepper to taste
23. Take out the prepared curry roux from the fridge, and add it to a large ladle, slowly let it dissolve with a spoon or chopsticks before stirring into the pot
24. Repeat this step until you’ve incorporated all of the prepared curry roux
25. Add more honey, soy sauce, and ketchup to adjust to taste
26. Serve with cooked rice, and enjoy ~~

■ For the curry roux:
1. Melt the butter in a pan
2. Add flour
3. Whisk until lightly browned (this should take 2-5 minutes)
4. Add garam masala and curry powder
5. Whisk for one minute until it makes a smooth roux
6. Place in a glass container until it’s ready to use (You can store this in the fridge for up to three weeks!)

M U S I C

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#japanesecurry #glutenfree #kareraisu

Time Stamps

0:00 Intro
0:15 Cutting vegetables for curry
0:58 Measuring spices
1:08 Making the roux
1:42 Storing the roux
1:49 Making the curry
3:03 Adding the 'secret' ingredients
3:18 Adding the roux to the curry
3:51 Curry reveal
4:01- My Japan trip story
4:21 Best gluten-free curry in Japan

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