This Japanese curry recipe swaps curry cubes for a homemade sauce that delivers the same rich and nostalgic flavor—without preservatives or fillers.
First popularized in the Japanese navy, kare raisu or Japanese curry rice, is a cultural icon and a weeknight comfort food staple enjoyed by countless families across Japan and abroad. Most home cooks rely on concentrated bricks of store-bought S&B Golden Curry sauce mix or Vermont Curry to make the signature thick and rich sauce. As a child, former senior food editor Christina Chaey thought those spiced blocks were magic.
” The blend of 17 spices, including cumin, turmeric, and black pepper, gives the dish its nostalgic flavor. Here, it’s added along with garam masala to a simple butter-flour roux that thickens the sauce. The Japanese curry roux forms the bedrock of the dish, which you can spin in any number of directions. Chaey anchors her curry with large, bite-size pieces of mushroom and kabocha squash, but you can swap in other veggies or proteins—adjust the cook time accordingly.
Main Easy Weeknight Vegetarian Nut-Free Japanese Curry Kabocha Squash Mushroom Maitake Mushroom Shiitake Mushroom Crimini Mushroom
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