Japanese Curry Wafuu
Savor the comforting flavors of **Japanese Curry Wafuu**, a velvety, hearty dish that perfectly balances savory and subtly sweet notes. This iconic recipe features tender chunks of chicken (or your choice of beef or pork), simmered alongside carrots, potatoes, and onions in a rich, flavorful curry sauce made with authentic Japanese curry roux. Infused with aromatic garlic and ginger, and enhanced with a hint of soy sauce and optional honey, this dish is as flavorful as it is satisfying. Served over steaming bowls of fluffy white rice and optionally garnished with scallions or tangy pickled ginger, this easy-to-make meal brings a taste of Japan to your table in under an hour. Perfect for cozy weeknight dinners or an impressive weekend feast, **Japanese curry recipe** aficionados and curious cooks alike will adore this warming classic.
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Recipe Information
Ingredients
- 500 grams boneless chicken thighs (or beef/pork, optional)
- 1 large onion
- 2 medium carrots
- 2 medium potatoes
- 2 tablespoons vegetable oil
- 2 cloves garlic
- 1 teaspoon ginger
- 100 grams store-bought Japanese curry roux (mild, medium, or hot)
- 750 milliliters water
- 1 tablespoon soy sauce
- 1 tablespoon honey (optional, for sweetness)
- 4 cups steamed white rice
- 2 stalks scallions (optional, for garnish)
- 2 tablespoons pickled ginger (beni shoga, optional for serving)
Instructions
Peel and dice the onion into medium-sized chunks. Peel and chop the carrots into bite-sized pieces. Peel and cut the potatoes into even, large chunks. Mince the garlic and grate the ginger.
Heat the vegetable oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and slightly translucent.
Add the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Add the chicken thighs (or chosen meat). Sear for 2-3 minutes per side until lightly browned but not fully cooked through.
Add the chopped carrots and potatoes to the pot. Stir to combine.
Pour in 750 milliliters of water. Bring it to a gentle boil, skimming off any foam or impurities that rise to the surface.
Reduce the heat to low and cover the pot. Simmer for 20 minutes, or until the vegetables are tender and the meat is fully cooked.
Break the Japanese curry roux into smaller pieces and add them to the pot. Stir until the roux is completely dissolved and the sauce thickens.
Add the soy sauce and honey (if using) for additional depth of flavor. Simmer for another 5 minutes, stirring occasionally.
Taste and adjust the seasoning, adding more soy sauce or water to balance the saltiness and consistency to your liking.
Serve the Japanese curry hot over steamed white rice. Optionally, garnish with chopped scallions and serve with pickled ginger on the side.
Nutrition Facts
Calories |
762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 1268 mg | 55% | |
| Total Carbohydrate | 83.8 g | 30% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 10.5 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 104 mg | 8% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 931 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
