Japanese Curry Recipe From Scratch (カレーライス)

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If you’ve never been to Japan, Japanese Curry may sound like an odd combo, but it is one of the most popular home cooked meals in the home of ramen and sushi. Although most people these days use a boxed roux to make it, I’m gonna show you my Japanese Curry recipe from scratch this week. It’s a bit of a long video but the techniques I’m going to show you will help you to make a rouxless curry that’s better than the boxed kind using the power of caramelized vegetables and fruits. Since there’s no roux to thicken it, it is also very easy to convert this to a gluten-free curry(sub Tamari for the soy sauce) or even a plant-based Japanese curry (sub your favorite veggie protein for the chicken). #japanesecurry #kareiraisu

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INGREDIENTS (makes 6 servings)
1 tablespoon vegetable oil
800 grams skin-on boneless chicken thighs (cut into large bite-size pieces)
30 grams ginger (grated)
20 grams garlic (grated)
1/4 cup water
1 teaspoon salt
1/8 teaspoon baking soda
600 grams onions (2 large minced)
70 grams carrot (grated)
3 tablespoons Japanese curry powder 24g
4 cups vegetable stock
1 banana
400 grams potatoes
300 grams carrots
1 bay leaf
1 star anise
2 tablespoons soy sauce
1 tablespoon chunou sauce
1 tablespoon tomato paste
2 teaspoons cocoa powder

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✚ GEAR✚ 
You can find most of the kitchen and camera gear I used to make this video in my Amazon shop. Buying things from my shop (even stuff you search for that’s not listed on the page) doesn’t cost you anything extra and it helps to support this channel.

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Muhammad Naufal Fariza says:

mantap om japang

Sébastien Fortin says:

That looks absolutely delicious! And you’re so handsome! 本当にかわいいです!

Karl Stratos says:

Just made it and it looks like yours. It's not an easy dish but your fantastic video makes it as simple as possible. Thanks for sharing the great tips!

Doremi Monami says:

Finally an efficient delicious version. But more importantly, where's the sweater from? LOL

Mariana Hattingh says:

Thank you Mark. I learned something new from you.I deeply appreciate the craft in the Japanese cooking and it’s so nice to have your guidance into it. Arrigato

jylbek71 says:

Can’t wait to make this!!! Thank you for perfecting the recipe!

Akiko Morison says:

Hello No Recipes, 
My son and his best friend are huge fans of Japanese Curry. I have used one of your earlier recipes that required an apple and Roux, and the guys have always loved it. Now as my son's bestfriend readies for a major surgery, this new recipe will be the comfort food that will helps him and his family get through this current challenge. Thank you for continuing to create recipe that are from Scratch, that bring families together celebrating life with good food!! (This new recipe has no roux (flour and butter) is amazing!! xoxo

Mellow Wind says:

I made this and it tasted amazing. Thank you for the great recipe!

Rozalind Aria says:

Great video. can't wait to try this out.
I was wondering if I plan to use chicken katsu instead of just chicken, what should I do before the ginger and garlic part?
do just start with ginger and garlic? or do I cook the chicken katsu first then continue with the ginger and garlic?

Nancy Wei says:

Great video! Subscribed.

ณจันทร์ เจ็ดสี says:

I love both old version and this one. Thanks for the recipe without the instant curry cubes.

Swwapnil Panchal says:

Soy sauce, tomato paste and what is the third one ??

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