Introduction

You might be wondering what a Polish chef has to do with Japanese cuisine. Fair question.
My love for Japanese food – especially Japanese curry – led me to one of my favourite comfort dishes: Japanese Potato Curry (Kare Raisu).

This recipe was born out of a happy accident. One day, I found myself out of beef, but still craving that mild, comforting Japanese curry flavour. Instead of giving up, I leaned into simplicity – and this potato-based curry quickly became a regular on my table. Simple ingredients, deep flavour, and pure comfort.

Sometimes the best recipes really do come together by accident.

Why is this Japanese Potato Curry so good?

First of all, it’s budget-friendly. The ingredients are simple, affordable, and easy to find, making this dish gentle on the wallet without sacrificing flavour.

It’s also naturally meatless, which I personally love from time to time. The focus here is on texture and depth rather than protein – tender potatoes, carrots, and a silky curry sauce that feels both elegant and deeply satisfying.

Most importantly, this curry stays true to the Japanese style: mild, savoury, and comforting rather than fiery. It’s the kind of dish you can enjoy any day of the week, especially when you want something warming and familiar.

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Steaming bowl of Japanese potato curry served over fluffy white rice, garnished with fresh chilli.

Why make your own curry roux?

Store-bought curry roux cubes are convenient, but they’re often expensive and packed with unnecessary additives. Making your own Japanese-style curry roux gives you full control over flavour, spice level, and ingredients – and it’s easier than most people think.

All you need is flour, fat, and curry powder – that’s it. From there, you can adjust the spice, richness, and seasoning to suit your taste. The result is a smoother, cleaner curry that tastes fresher and more balanced than anything from a box.

In this recipe, I’ll guide you step by step through making the roux and building flavour properly, so you end up with a curry that’s comforting, authentic, and deeply satisfying.

If you’d rather jump straight to the recipe card, feel free – but if you read on, I’ll share a few extra tips that make a real difference to the final dish.

What is History of Curry in Japan?

Every time I prepare a dish, I’m reminded that food is rarely just food – it carries history, movement, and cultural exchange. Japanese curry is a perfect example of that journey.

Curry originated in India, but it did not arrive in Japan directly from there. Instead, it travelled through Britain during the 19th century, adapted to Western tastes, and eventually made its way to Japan during the Meiji era. What Japan received was not a traditional Indian curry, but a milder, roux-based version that could be easily adapted to local ingredients and preferences.

Over time, Japan made curry entirely its own.

If you’d like to explore this in more detail, there is a well-documented overview available on Wikipedia’s page on Japanese curry, which covers its historical and cultural development in depth.

How Curry Found its Unique Place in Japanese Cuisine?

In the late 19th century, Japan was rapidly modernising and embracing influences from abroad. Curry was initially introduced through the Japanese navy and military, where it was valued for being filling, nutritious, and easy to prepare in large quantities.

Japanese cooks soon began refining the dish to suit local tastes. Strong spices were softened, sweetness was gently introduced through ingredients like apples or honey, and familiar vegetables such as potatoes, carrots, and onions became standard. The result was a curry that was mild, comforting, and deeply satisfying – very different from its Indian roots, yet unmistakably Japanese.

This adaptation laid the foundation for what we now know as kare raisu, Japan’s iconic curry rice dish.

Japan’s Adoring Affection for Curry

Today, curry is more than just a meal in Japan – it is everyday comfort food. You’ll find it everywhere, from school lunches and home kitchens to casual diners and specialised curry restaurants.

One of the reasons for its popularity is its adaptability. Curry works just as well with beef, pork, chicken, seafood, or vegetables, and it can be adjusted easily for spice level, richness, or sweetness. Whether it’s served for lunch, dinner, or even the next day reheated, curry remains a constant in Japanese home cooking.

For me, this widespread love of curry is a reminder of how food connects cultures. A dish that began in India, passed through Britain, and found a permanent home in Japan shows how recipes evolve, adapt, and become something new. As a chef, that journey is just as inspiring as the final plate.

If you enjoy dishes with history and heart, you may also like exploring other traditional Japanese recipes on the site.

What are the Best Potatoes for Japanese Curry? 🥔

Potatoes are tubers, which means they serve as storage organs for the plant. As the potato plant grows, it converts the energy from sunlight into glucose through photosynthesis. Some of this glucose is used for the plant’s immediate energy needs, while the excess glucose is transported to the tubers and stored as starch.

As the growing season progresses, the potato tuber continues to accumulate starch. Young potatoes, often referred to as “new potatoes“, are harvested before they have had the chance to accumulate a significant amount of starch. This results in a higher water content and a waxy texture, making them ideal for boiling in the sauce without falling apart, perfect for Japanese Curry.

➡️Best Potatoes for Japanese Curry:

When choosing the best potatoes for Japanese curry, waxy or all-purpose varieties are ideal because they maintain their shape and provide a creamy texture. Here are some great options:

Charlotte – A popular waxy variety in UK with a smooth texture and subtle sweetness, making it an excellent choice for Japanese curry. It holds its shape well while soaking up the curry flavors. This are my favourite!
Yukon Gold – A great balance between waxy and starchy, making it perfect for Japanese curry. It holds its shape but also absorbs the flavors of the curry well.
Red Potatoes – These have a firm texture and thin skin, preventing them from breaking down in the sauce.
New Potatoes – Their waxy nature helps them stay intact while cooking, giving a smooth bite.
Dutch Cream – A buttery, creamy potato that works beautifully in Japanese curry.
Kennebec – An all-purpose potato that holds up well but is slightly fluffier than waxy varieties.

Potatoes to Avoid for Japanese Curry

As potatoes mature, they accumulate more starch while losing moisture. Starchy potatoes, like Russet or Maris Piper, break down easily when cooked, making the curry overly thick and grainy. While they can be used, they won’t provide the best texture for Japanese curry.

What protein to serve with Japanese Potato Curry?

I absolutely love preparing this delicious curry for my family. Each time, I like to serve it with a different protein side. Here are some ideas for you:

Soy Glazed Fried Tofu – Start with firm tofu, sizzle it in a pan until it’s wonderfully browned, and then lavish it with a sweet soy sauce glaze. It’s a bite of pure satisfaction guaranteed!
Chickpeas – Grab a can of cooked chickpeas and give them a gentle boil for 10 minutes. They’ll become so tender, they’ll practically melt in your mouth!
Peas or Edamame – A delightful alternative for all the veggie enthusiasts out there.

Japanese Potato Curry as a base for Katsu:

Japanese Potato Curry makes a fantastic base for Chicken Katsu, creating a comforting and flavorful dish. The rich, savory curry pairs perfectly with the crispy, golden breaded chicken, offering a satisfying contrast in texture. Serving the katsu on top allows the crunchy coating to stay crisp while soaking up just enough of the aromatic sauce, making every bite a delicious blend of flavors.

Video Recipe for Japanese Potato Curry:

Recipe Card for Japanese Potato Curry:

Print Recipe

Japanese Potato Curry

Explore my Japanese Vegetarian Potato Curry: a plant-based twist on a classic. Easy recipe with a touch of history. Perfect for authentic Japanese home cooking.

Prep Time10

Cook Time35

Total Time45

Servings:

Calories: 418kcal

Author: Chef Lukasz

Cost: $8.85

Equipment:

1 Medium sized pot
1 Hybrid Non Stick Frying Pan

Ingredients:

2 Carrots - (300g) medium sized, diced
2 Large waxy type potatoes - (700g) (or 2 medium sized sweet potatoes)
2 Small onions - finely chopped
4 Garlic cloves - sliced
½ Celery stalk - finely chopped
500 ml Beef stock - (for purely vegetarian version use vegetable stock with 1tbsp of miso)
200 ml Coconut Cream - (Much better for curry then coconut milk)
4 tsp Curry Powder
2 tbsp Plain flour
1 tbsp Dark Soy Sauce - (More robust flavour then standard Soy Sauce)
1 tsp Honey - Skip if using sweet potatoes
1 tbsp Japanese Mirin
5 tbsp Canola oil - for frying
1 Green chilli - sliced for garnish
1 cup Short grain rice - to serve for 4 people

Instructions:

Begin by heating 2 tbsp of rapeseed oil in a medium-sized pot.
Add 2 diced onions and half of a finely chopped celery stick to the pot. Sweat the ingredients on medium heat for 5 minutes.
Turn up the heat slightly and add 2 diced carrots and 2 large diced potatoes to the pot. Fry until the vegetables start to brown. You may need to add a little bit more oil at this step.
Next, pour in 500ml of beef stock, 1 tbsp of soy sauce, and 1 tbsp of mirin. Stir to combine.
Bring the mixture to a boil, then reduce the heat and let it simmer until the vegetables are soft and tender, around 20-25 minutes (If you're using sweet potatoes, the cooking time might be shorter).
While the vegetables are cooking, prepare the curry roux. In a small frying pan, heat 3 tbsp of oil and add 4 cloves of sliced garlic. Cook until the garlic is browned, then add 4 tsp of curry powder and 2 tbsp of plain flour. Cook on low heat for a minute to combine.
Once the potatoes and carrots are cooked to your desired texture, add 200ml of coconut milk and 1 tsp of honey to the pot. Bring to a boil and then turn off the heat.
Stir in the curry roux to thicken the sauce, taste and adjust the seasoning. Serve the curry with a side of rice and sliced green chili. Perfect to go with Traditional or Cucumber Kimchi.

Notes:

Sweet Potato: Consider replacing potatoes with sweet potatoes, or use a combination of both for a delightful variation. If incorporating sweet potatoes, omit the honey.
Alternative Proteins: If you’re looking to add protein, consider adding cubed tofu or tempeh. These vegetarian options soak up the curry flavour well and provide a satisfying bite.
Nutrition: To enhance the nutritional value of the dish add 100g of green peas, it will add a pop of colour to the dish but will also add more protein to your meal.
Roux Consistency: The consistency of the curry roux can greatly affect the final texture of the curry. If you prefer a thicker curry, you can increase the amount of plain flour in the roux. Conversely, for a thinner curry, reduce the flour or add more stock or coconut cream.
Herbs and Aromatics: Freshly chopped cilantro can be sprinkled on top before serving for a burst of freshness. Additionally, a bay leaf or two can be added during the simmering process for extra aroma and flavour.
Vegetable Variations: Feel free to add other vegetables like bell peppers, mushrooms, or zucchini. Just be mindful of the cooking times, as some vegetables might become too soft if added too early. Grill them beforehand to avoid this problem.
Storage: Japanese curry often tastes even better the next day after the flavours have melded together. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. When reheating, you might need to add a splash of water or stock to get the desired consistency.
Best potatoes for Japanese Curry: Waxy potatoes are the preferred choice for Japanese Curry due to their unique characteristics, here are some of the types: Charlotte, Maris Peer, Jersey Royals, Yukon Gold and Red Bliss.

Nutrition:

FAQ for Japanese Potato Curry:

➡️ What are the best potatoes for Japanese curry? The best potatoes for Japanese curry are waxy potatoes like Yukon Gold, Red Potatoes, or New Potatoes because they hold their shape well and don’t turn mushy in the sauce. If you prefer a creamier texture, you can use Russet potatoes, but they tend to break down more easily.

➡️ Can I use sweet potatoes in Japanese curry? Yes, you can! Sweet potatoes add a natural sweetness and a slightly different texture to the curry. If you use them, consider reducing the amount of sugar or honey in the recipe to balance the flavors.

➡️ How do I make Japanese curry thicker? If your Japanese curry is too thin, try:

Simmering longer to reduce excess liquid.
Adding more curry roux cubes or making a quick cornstarch slurry (mix 1 tbsp cornstarch with 2 tbsp water, then stir it into the curry).
Mashing some potatoes in the curry to naturally thicken it.

➡️ What vegetables go well in Japanese potato curry? Aside from potatoes, common vegetables in Japanese curry include carrots, onions, bell peppers, mushrooms, peas, and kabocha squash. You can also add spinach or eggplant for extra flavor.

➡️ Can I make Japanese potato curry vegetarian or vegan? Yes! To make it vegetarian or vegan, use:

Tofu, mushrooms, or chickpeas for added protein.
Vegetable broth instead of chicken or beef stock.
Vegan curry roux (check the label—some store-bought roux contains dairy).

➡️ How long does Japanese curry last in the fridge? Japanese curry lasts for 3-4 days in the fridge when stored in an airtight container. The flavors develop over time, so leftovers often taste even better!

➡️ What’s the difference between Japanese curry and Indian curry? Japanese curry is milder, slightly sweet, and has a thicker, stew-like consistency due to the roux. Indian curry uses more spices, has a thinner sauce, and can be much spicier. Japanese curry also tends to be sweeter due to the use of apples or honey.

Discover More Asian-Inspired Recipes:

If you love Asian flavors, here are some more delicious recipes to try:

Kimchi Jjigae – Korean Stew – Another bold and hearty dish that pairs well with Japanese-inspired meals.
Onigirazu Recipe: Japanese Rice Sandwiches Made Easy – Perfect for a quick and satisfying meal, these rice sandwiches are packed with flavor and easy to customize.
Japanese Katsu Curry Recipe with Potatoes, Carrots, and Peas – A crispy, golden cutlet served with rich Japanese curry sauce. If you enjoy potato curry, you’ll love this variation!
Osaka Style Okonomiyaki with Prawns and Bacon – A savory Japanese pancake that’s crispy on the outside and loaded with umami-rich ingredients.
Vegan Soba Noodle & Tofu Salad with Miso Dressing – A refreshing and healthy side dish with nutty soba noodles and a flavorful miso dressing.
Tteokbokki with Tofu – Korean Spicy Rice Cake Recipe – While it’s Korean, this dish shares the same comforting, umami-packed flavors that Japanese food lovers enjoy.

Few Words from Chef:

Discover a world of delectable recipes and culinary tips directly from my kitchen. Subscribe to my recipe website for the latest mouth-watering creations. For exclusive behind-the-scenes peeks, follow my Instagram and embark on a culinary journey with me. Your feedback is invaluable—please share your thoughts in the comment section below.

Check out more of my Vegetarian Dishes. I hope you enjoy this fantastic variation of Japanese Curry! Did you tweak it in any way? What side dishes accompanied your Japanese Potato and Carrot Curry? I’d love to hear your insights in the comments. Don’t forget to hit the star button! Happy cooking!