Japanese curry rice (kare raisu) is a beloved home-style staple—something virtually everyone in Japan has grown up eating. In its gently thickened curry roux, tender simmered meat, potatoes, carrots, and onions create a nostalgic, soothing flavor that instantly feels like home.
Unlike spicier Indian or Thai curries, the Japanese version is mild and slightly sweet—comforting and crowd-friendly for kids and adults alike. Another charm is how approachable it is: most households make it with store-bought curry roux blocks, so it’s hard to mess up and easy to enjoy any night of the week. Make a big pot and the flavors meld even more by the next day—“second-day curry” is famous for tasting better. If it’s curry again tomorrow, no one complains; if anything, everyone’s happy.
As evening falls and that savory aroma fills the kitchen, many people in Japan remember the thrill of thinking, “Yes, it’s curry tonight!” It turns an ordinary day into something to look forward to—that’s Japanese curry rice.
Spoon it generously over hot white rice and add classic sides like fukujinzuke pickles and rakkyo (Japanese pickled shallots) for a complete plate. It’s simple, but endlessly craveable—ordinary Japanese home-style curry rice you’ll want to make again and again.
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The Story Behind This Recipe
Curry traces its roots to the Indian subcontinent, but Japanese curry was introduced during the Meiji period via Britain and then evolved in its own way. In Britain at the time, a stew-like curry thickened with wheat flour became popular, and that approach is said to have influenced the thick, velvety texture of Japanese curry.
In Japan, references to “rice curry” appear from the early Meiji years, and over time a mildly sweet, full-bodied style—served over rice with potatoes, carrots, and onions—became a household standard. The introduction of solid curry roux blocks around the 1950s made it dramatically easier to cook at home; it grew popular in school lunches and spread to the point of being called a national dish.
Japan then developed its own offshoots such as curry udon and curry bread. In recent years, Japanese curry has even been “reimported” to the UK, where it’s widely known as katsu curry—a curious full-circle moment. (Note: in the UK, Japanese-style curry is often called “katsu curry,” whereas in Japan “katsu curry” specifically means curry rice topped with a breaded, fried cutlet.)
Curry’s history shows how dishes adapt to local food cultures—a textbook example of how cuisine evolves as it travels across countries and culinary traditions.
The recipe we’re sharing here is the classic home version made with store-bought curry roux—what many Japanese people immediately picture when they hear “curry,” the quintessential “mom’s home-style” curry.
Ingredients (Serves 5-6)
- Onion (cut into wedges) - 2
- Carrot (half-moon or quarter-moon slices) - 1
- Potatoes (peeled, cut into chunks) - 2
- Garlic (peeled, lightly smashed) - 2–3 cloves
- Meat (pork, beef, or chicken; this recipe uses pork; cut bite-size) - 10.6 oz / 300 g
- Japanese curry roux blocks (store-bought) - ½ box (about 3–3.5 oz / 85–100 g, brand dependent)
- Water - 3 ½ cups / 28.7 fl oz / 850 ml
- Bouillon (consommé granules) - 1 tsp / 0.18 oz / 5 g
- Salt - to taste
- Vegetable oil - 1 tbsp / 0.5 fl oz / 15 ml
- Cooked white rice (for serving) - as needed
- Fukujinzuke (sweet Japanese relish) - to taste (optional)
- Rakkyo (Japanese pickled shallots) - to taste (optional)
We used House Foods curry roux—feel free to use any brand you like.
Instructions
| 1 |
 |
Heat vegetable oil (1 tbsp) in a pot over medium heat. Add the onion wedges and a pinch of salt; sauté, stirring to prevent sticking. |
| 2 |
 |
When the onions start to soften, add the carrot and another pinch of salt; sauté. |
| 3 |
 |
Add the potatoes, season with a pinch of salt, and sauté until everything is lightly coated with oil. |
| 4 |
 |
Add the smashed garlic and the meat; cook until the surface changes color and is no longer pink. |
| 5 |
 |
Pour in the water (850 ml / 3½ cups) and bring to a boil. Skim off any foam, add the bouillon (1 tsp / ~5 g), reduce to low, cover, and simmer for about 15 minutes. |
| 6 |
 | Turn off the heat and stir in the curry roux (½ box) until fully dissolved. Return to low heat and simmer for another 10 minutes, stirring occasionally to prevent scorching. |
| 7 |
 | Spoon rice into bowls and ladle the curry over. Serve with fukujinzuke and rakkyo, if you like. |
Top Spots in Japan We Recommend — Jinbōchō, Tokyo
If you love Japanese curry, I recommend visiting Jimbocho in Tokyo. Just a short hop from Tokyo Station, this neighborhood is often called the city’s “curry capital,” with countless excellent curry shops lined up along its streets.
Jimbocho is originally known as a book town, packed with bookstores. One popular story says curry shops multiplied here because it’s easy to eat while holding a newly bought book in the other hand. In Jimbocho you can sample everything from classic Japanese curry to European-style curry, soup curry, and even herbal “yakuzen” curries.
Among the many excellent curry shops, my top recommendations are Bondy for European-style curry and Oodori (鴻〈オオドリー〉) for soup curry.
Bondy is tucked inside a building full of bookstores—walk through an unassuming corridor and you’ll find a cozy, atmospheric spot. It’s often cited as the birthplace of “European-style curry” in Japan, with a sauce said to draw on French techniques. One bite and you’ll know it’s a notch above—essential for curry lovers.
Oodori specializes in soup curry—a thin, broth-like curry without thickening, a style popular in Hokkaido and beyond. It’s the kind of bowl you never tire of; when my office was nearby, I went again and again.
Beyond curry, Jimbocho is dotted with retro kissaten cafés and other quirky, fascinating shops, giving the area a vibe unlike anywhere else in Tokyo—well worth a visit even if you’re not a die-hard curry fan
Bondy
Google Map
Oodori (鴻〈オオドリー〉)
Google Map