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Make-Ahead Japanese Curry

Curry at the Crossroads Inn

Japanese home curry is mild, thick and a little sweet, and almost everyone in Japan makes it from a box of roux blocks. It is better the next day, which makes it ideal for a session.

Fork or mugMake-aheadHolds 3h+Protein-forward
Prep20 min
Cook45 min
Total1 hr 5 min
Yield6 large bowls

At the table: On the lowest burner or in a preheated slow cooker on warm up to 4 hours, at 140°F or above. Stir and add water as it thickens. Keep the rice in a rice cooker on warm, or set it out covered for no more than 2 hours.

Not yet table-tested. This recipe is written from standard, well-known methods and has not been through our test tables yet. The badge changes when it has.

Crafting formula

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Why nowThis is yōshoku comfort food for January, and it holds for hours without suffering.

Make-Ahead Japanese Curry
Illustration generated with AI, not a photo of this recipe.

Ingredients

6

As written: 6 large bowls.

Method

  1. Brown the chicken in the oil in a Dutch oven over medium-high heat, about 5 minutes.

  2. Add the onions and cook 8 to 10 minutes.

    Look forSoft and golden at the edges.

  3. Add the carrots, potatoes, apple and water. Bring to a boil, skim, then cover and simmer 15 to 20 minutes.

    Look forA knife slides through the potatoes.

  4. Turn off the heat and stir in the roux pieces until dissolved. Off the heat, they melt without lumps.

  5. Return to low and simmer 5 to 10 minutes, stirring often; it sticks easily. Stir in the soy sauce and honey.

Make ahead

Keeps 4 days in the fridge and is better on day two. Freeze without the potatoes, which turn grainy. To serve after chilling, reheat on the stove to 165°F, then hold.

Holding

On the lowest burner or in a preheated slow cooker on warm up to 4 hours, at 140°F or above. Stir and add water as it thickens. Keep the rice in a rice cooker on warm, or set it out covered for no more than 2 hours.

Allergens

Contains wheat (roux), usually milk and soy (roux). Always check labels on packaged ingredients.

Notes

Curry roux contains wheat and usually milk and soy, so this is not gluten-free or dairy-free.

Vegetarian: skip the chicken and add two drained cans of chickpeas with the potatoes. Check the roux label; some brands contain meat extracts.

Tavern Night

This dish's twist table (d6)

1–2The classic stands. No twist. Cook it as written.
3Herb swap. Top with sliced scallion and a soft egg
4Acid strike. Serve with extra pickles on the side
5Plating challenge. Top with a sliced katsu cutlet for katsu curry
6Host's boon. The Host picks any twist above, or the table invents one. The safety rule still applies.

Roll before you start cooking. No twist ever changes a time, a temperature or how done something must be.