Japanese Curry – traditionally cubed – recipe

japanese curry We might think that Japanese curry is a new invention. Perhaps Japanese tourists discovered the recipe for curry on recent trips to the Subcontinent. But, no! It’s a tradition adopted from the British Navy and has been popular for a century or so.

If one visits Japan and has the opportunity to stroll around a supermarket then it’s evident that Japanese curry has been whole-heartedly adopted. It comes in sachets and, just as often, cubes called curry roux. It’s there stacked on shelves in many varieties and is eaten with rice …with a spoon!

We don’t have to travel as far as Japan to enjoy a real Japanese curry, as Yutaka Japanese-Style Curry is now available in the UK. It can be used to top rice or breaded chicken or pork but many Japanese prefer the old-fashioned recipe of curry prepared with onion, carrot and potatoes. This makes a comforting and economic meal …and yes, it really is Japanese.



1 large onion
1 medium carrot
2 medium potatoes
1 clove garlic, crushed
1 tablespoon vegetable oil
800ml cold water
100g Yutaka Japanese-Style Curry

For serving: steamed white rice

cube curry


Chop all the vegetables into small pieces.

Add the oil to a large saucepan.

Gently fry the vegetables on low heat until the onions are lightly browned and the potatoes and carrots are beginning to soften.

Add the cold water and bring to a boil.

Turn down to a simmer for 10 minutes or until the vegetables are thoroughly cooked and tender.

Add all the cubes of Yutaka Curry to the saucepan. Stir until the cubes are fully dissolved and the sauce thickens.

Pour the finished curry over cooked rice.

Chef’s tip: You can also make this curry successfully in a pressure cooker.

Open a printable recipe page here.


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Recipe by Chrissie Walker © 2018