Japanese Curry Sauce Recipe

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A homemade Japanese curry sauce that’s rich, smooth, and packed with umami. Spoon it over katsu, mix it with rice, or enjoy it with veggies.

Prep Time5

Cook Time20

Total Time25

Course: Condiment

Cuisine: Asian, Japanese

Diet: Low Lactose, Vegetarian

Servings: servings

Calories: 246kcal

Cut onions into quarter and slice them.
2 Medium Onion
Heat your pan with the oil and sauté onions over a medium-high heat setting. Cook down the onions until they are golden brown and somewhat, a bit crisp.
1 Tablespoon Oil, 2 Medium Onion
Pour in your water and bring to a rolling boil. Keep over a medium-high heat setting. The water needs to infuse with the onion flavors, so simmer down for 5 minutes or so. Skim off foam from the surface and discard the foam.
4 Cups Water
In the meanwhile, place the curry roux seasoning into a small bowl, crumble it if it's in cubes, and add the water to that. Mix it all together to a smooth paste.
1 Cup Japanese Curry Roux, 1 Tablespoon Water
Pour the curry roux into the cooking onion water and quickly combine everything well so that no lumps are formed. Reduce the heat a bit if it's bubbling too vigorously.
Simmer down your curry to the desired consistency. I like it a bit thicker too so that it coats the rice well enough.
When it looks ready, take from the heat and pour in the soy sauce. Adjust the seasoning with salt if needed. Mix it all well.
1 Tablespoon Soy Sauce, Salt
Serve your curry sauce hot over steamed rice and katsu chicken or vegetables.