For a rich, smooth Japanese curry, curry roux alone is not enough. Browning the onions well is an important step for bringing out their natural sweetness and adding deeper flavor.
This Japanese curry recipe starts by cooking thinly sliced onions over high heat for about 6 minutes, then boosting the caramelization with 2 tbsp sugar and 2 tbsp water. Thinly sliced pork and carrot are cooked with the onions before 700 ml (23.7 fl oz) of water is added. About 110 g (3.9 oz) of curry roux is dissolved with the heat turned off, then coffee powder and Worcestershire sauce are stirred in for extra depth. A final 10 g (0.4 oz) of butter added during the last 30 seconds gives the curry a smoother, richer finish.
This is an easy way to make thick, flavorful Japanese-style curry at home using curry roux blocks.
⏱️ Cooking Time: About 30 minutes
🍳 Difficulty: ★★☆☆☆
✓ Ingredients
🥣 Main Ingredients
- 250 g (8.8 oz) thinly sliced pork, such as shaved pork belly
- 1 onion
- 1/2 carrot
- 1/2 package curry roux, about 110 g (3.9 oz)
🧂 Seasonings & Sauce
- Cooking oil
- 1 pinch salt, for browning the onions
- 2 tbsp sugar, for caramelizing the onions
- 2 tbsp water, for caramelizing the onions
- 700 ml (23.7 fl oz) water
- 1/2 tsp minced garlic
- 1/2 tbsp Worcestershire sauce
- 1 tsp coffee powder
- 10 g (0.4 oz) butter
(Measurement guide: 1 tbsp = 15 ml, 1 tsp = 5 ml, 1 Korean paper cup = 180 ml / 6.1 fl oz)
✓ How to Make Japanese Curry
- Prepare the ingredients: Slice 1 onion as thinly as possible, cutting across the grain. Cut 1/2 carrot into large chunks by holding the knife at about a 45-degree angle and rotating the carrot 90 degrees between cuts. Cut 250 g (8.8 oz) of thinly sliced pork into bite-size pieces about 5 cm (2 inches) long.
- Brown the onions: Add cooking oil to a pan, then add the sliced onion and 1 pinch of salt. Cook over high heat for about 6 minutes. Instead of stirring constantly, spread the onions evenly across the pan and let them sit, turning them only when they are close to burning so they can develop a deep brown color.
- Boost the caramelization: Reduce the heat to medium and move the browned onions to one side of the pan. Add 2 tbsp sugar and 2 tbsp water to the empty side and stir them together to make a caramel. Mix the caramel evenly into the onions.
- Cook the pork and carrot: Add the prepared pork to the caramelized onions and sauté together. Add the carrot and continue cooking until the pork is cooked through.
- Add water and simmer: Pour in 700 ml (23.7 fl oz) water and cook over medium heat for 10 minutes. Skim off any foam that rises to the surface.
- Turn off the heat and add the curry roux: After 10 minutes, turn off the heat completely. Add 1/2 package curry roux, about 110 g (3.9 oz), followed by 1/2 tsp minced garlic, 1/2 tbsp Worcestershire sauce, and 1 tsp coffee powder. Stir well until the curry roux is completely dissolved.
- Cook for 5 more minutes and finish with butter: Once the curry roux has fully dissolved, turn the heat back on. Cook for 5 minutes, stirring continuously so the curry and ingredients combine evenly. Add 10 g (0.4 oz) butter during the final 30 seconds and stir until completely melted. Finish when the curry becomes rich and thick.
✓ Key Tips for Success
- Stirring the onions too often can prevent proper browning: Add 1 pinch of salt and cook the onions over high heat for about 6 minutes. Spread them across the pan and let them stay in contact with the hot surface, turning only before they begin to burn. This helps develop brown color in a shorter amount of time.
- Do not add the curry roux while the mixture is actively boiling: The starch in curry roux can clump at high temperatures. Turn off the heat first, stir in the roux until completely dissolved, and then return the pan to the heat.
✓ Serving Tips
- The finished curry is thick and rich, with plenty of pork and onion, making it ideal for spooning generously over hot white rice.
- If you have leftovers, simmer the curry with udon noodles to turn it into Japanese curry udon.
✓ How to Choose Good Pork Belly
- Color and appearance: Look for pork that is pink to light reddish-pink rather than excessively pale or dark, with a natural sheen on the surface.
- Fat quality: Choose pork with firm fat that is closer to milky white than yellow.
- Texture and firmness: Look for meat with relatively fine muscle fibers that feels springy when lightly pressed.
Source: Rural Development Administration, Nongsaro – How to Choose Good Pork
✓ Pork Belly Nutrition per 100 g (3.5 oz)
| Nutrient | Amount per 100 g (3.5 oz) |
|---|---|
| Calories | 372.00 kcal |
| Carbohydrates | 0.00 g |
| Protein | 13.90 g |
| Fat | 33.31 g |
| Sodium | 56.00 mg |
Based on 100 g of raw pork belly. Actual nutrition values may vary depending on the breed, cut, product, and cooking method.
Source: Ministry of Food and Drug Safety Food Nutrition Database – Raw Food Ingredients
✓ Frequently Asked Questions (FAQ)
Q1. Why should I turn off the heat before adding Japanese curry roux?
Turning off the heat helps the curry roux dissolve smoothly without forming lumps. Once the roux and seasonings are fully dissolved, turn the heat back on and continue cooking.
Q2. Why aren’t my onions browning after 6 minutes?
If you stir the onions constantly, they may not stay in contact with the hot pan long enough to brown. Spread them out over high heat with a pinch of salt and turn them only when they are close to burning.
Q3. Can I use a different cut of pork instead of shaved pork belly?
Yes. You can use other thinly sliced pork. This recipe is designed for thin cuts that cook quickly, similar to shaved pork belly.
Browning the onions over high heat and then enhancing the caramelization with sugar and water gives this curry a sweet, deep flavor without requiring a long onion-cooking process. Coffee powder and Worcestershire sauce add another layer of flavor, while the butter stirred in at the end rounds out the richness of the curry roux.
I personally prefer curry that is thick enough to cling naturally to rice rather than a thin, runny sauce, so this style works especially well for me. If you have been looking for an easy Japanese curry recipe, focus on browning the onions well and dissolving the curry roux only after turning off the heat. Any leftover curry can also be used to make curry udon.
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※ This recipe was prepared and written based on the cooking process and results after referring to a recipe introduced on the YouTube channel ‘일식예보’.