Japanese Curry

Japanese Curry
Barbara Kiebel


For the broth

  • 2 Tablespoons  vegetable oil
  • large onion, sliced
  • carrots, diced
  • 1 1/2 Pound  cubed pork, beef, or chicken
  • cloves garlic
  • 4 Cups  chicken broth
  • 1 Tablespoon  honey
  • small potatoes, diced

For the curry roux

  • 1/4 Cup  vegetable oil
  • 1/2 Cup  all-purpose flour
  • 2 1/2 Tablespoons  curry spices
  • 1-2 Teaspoon  salt
  •   Cooked Japanese short-grain rice, for serving

The truth is that this is not a very pretty dish and never will be. But it's good, so good. I've served it over Japanese short-grain rice but like it best when I use basmati… that slight nuttiness only adds to the overall flavor. Don't let this ugly duckling fool you; make this dish!


For the broth

Heat the oil in a sauté pan over medium-high heat. Add the onion, carrots, pork, and garlic and sauté until the onion is softened. Add the broth and honey and simmer until the meat is tender, about 1 hour. Skim the fat off the broth and add the potatoes.

For the curry roux

In another pan, heat the oil over low heat, add the flour, and cook until brown. Remove from the heat and add the curry spices.

Add ½ cup of the broth to this mixture and stir (it should be like a paste). Adding ¼ cup at a time, stir this curry roux back into the meat and vegetable mixture. Add the salt and let it simmer until it thickens, about 30 minutes. Serve over Japanese short-grain white rice.


Calories per serving:

788 calories

Dietary restrictions:

High Fiber Dairy Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 184g 283%
  • Carbs 195g 65%
  • Saturated 39g 194%
  • Fiber 24g 95%
  • Trans 1g
  • Sugars 48g
  • Monounsaturated 105g
  • Polyunsaturated 26g
  • Protein 177g 355%
  • Cholesterol 457mg 152%
  • Sodium 5,323mg 222%
  • Calcium 373mg 37%
  • Magnesium 345mg 86%
  • Potassium 5,758mg 165%
  • Iron 17mg 94%
  • Zinc 16mg 107%
  • Phosphorus 2,015mg 288%
  • Vitamin A 1,042µg 116%
  • Vitamin C 93mg 156%
  • Thiamin (B1) 7mg 495%
  • Riboflavin (B2) 3mg 181%
  • Niacin (B3) 56mg 278%
  • Vitamin B6 5mg 264%
  • Folic Acid (B9) 285µg 71%
  • Vitamin B12 4µg 60%
  • Vitamin D 3µg 1%
  • Vitamin E 25mg 124%
  • Vitamin K 41µg 51%
Have a question about nutritional data? Let us know.
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