Japanese Curry

Japanese Curry
Staff Writer
Japanese Curry

Barbara Kiebel

Japanese Curry

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 46g 71%
  • Carbs 49g 16%
  • Saturated 10g 48%
  • Fiber 6g 24%
  • Trans 0g
  • Sugars 12g
  • Monounsaturated 26g
  • Polyunsaturated 7g
  • Protein 44g 89%
  • Cholesterol 114mg 38%
  • Sodium 1,331mg 55%
  • Calcium 93mg 9%
  • Magnesium 86mg 22%
  • Potassium 1,439mg 41%
  • Iron 4mg 23%
  • Zinc 4mg 27%
  • Phosphorus 504mg 72%
  • Vitamin A 261µg 29%
  • Vitamin C 23mg 39%
  • Thiamin (B1) 2mg 124%
  • Riboflavin (B2) 1mg 45%
  • Niacin (B3) 14mg 69%
  • Vitamin B6 1mg 66%
  • Folic Acid (B9) 71µg 18%
  • Vitamin B12 1µg 15%
  • Vitamin D 1µg 0%
  • Vitamin E 6mg 31%
  • Vitamin K 10µg 13%
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