Homemade Japanese Curry Rice From Scrath - Kare Raisu



I love all kinds of curries from Thai coconut curries to aromatic Indian curries and savory Japan Curry. This Kare Raisu is rich, thick, and full of delicious flavor over steamed warm rice. As the boxed packages of Japanese curry roux are very expensive, it cost around 5 USD here in Thailand which is why I prefer making my Japanese Curry from scratch.

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Since I can produce this easy recipe for making curry stew myself, then I never buy any cube of curry roux again. This recipe also makes the perfect Kare Raisu and is such a favorite in my household that I make it at least once a month.

It’s really easy to make Japanese curry broth from scratch and it doesn’t need to have any meat in it at all! Just simply need to simmer all vegetables in water and make a quick curry based on oil, vegetable, fruits, seasoning sauce, and curry powder.

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Because Japanese people are not used to eating spicy foods, so I didn't add any chili to this recipe. Japanese curry is thick and like a stew dish more than other curries with chunky vegetables and is slightly sweet by using natural fresh fruits. It reminds me of a classic European stew but with Japanese flavors and ingredients. And of course, it's very possible to drop the ICHIMI, Japanese Chili Powder over the curry on top while serving if you are a person who falls in love with spicy as me!!

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This originally Japanese curry recipe is super simple and also includes the ingredients that are easy to find.! And it needs a few hidden ingredients.

  • It's including ripped bananas and apples which will bring sweetness and a smooth silky texture to the broth.

  • The star anise, bay leaf and curry powder play a key role in this curry dish for loading of aroma fragrance.

  • The cocoa powder and pure chocolate bar lend a rich depth brown color and taste like they’re stewing for hours.

  • Adding baking soda leads to faster caramelization times which reduces the usual 1 hour down to around 15 minutes.

  • Plus other flavors like ketchup, Tonkatsu sauce, and soy sauce for deeper flavor.

  • Chunks of carrots and potatoes, a grate of garlic and ginger, and sliced onions stewed in a rich, thick, and sweet broth.

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For Spice and SauceFresh Vegetable and Fruits
2 Tablespoon Tonkatsu Sauce3 Large Potato
2 Tablespoon Ketchup2 Large Carrots
1 Tablespoon Seasoning Soy Sauce1 Big Onion
3 Tablespoon Curry Powder1 Medium Apple
1 Tablespoon 50% Cocoa Powder3 Cultivated Banana
4 Pieces 90% Cocoa Chocolate5 Cloves Garlic
2 Tablespoon Soy Sauce1 Tablespoon Ginger
1 Tablespoon Vegetable Oil
1 Teaspoon Baking Soda
1 Bay Leaf
2 Star Anise






STEP 1 - Cutting as Japanese Style


  • Washing, pealing potatoes and carrots then cut the carrot and potato diagonally while rotating it a quarter turn between cuts. It's like cutting while rolling them.
  • Grate the ginger and garlic.
  • pealing the apple and banana then cube them into square pieces of equal size.
  • Cut the onions into thin slices.

STEP 2 - Fried the Garlic and the Onion


Heat the oil in the pan and add garlic to a pan over medium heat and stir until the smallest pieces of garlic start to turn golden until it releases its aroma. Then add the onions to the pan. Stir to coat the onions with the oil and garlic. Sauté the onions and keep stirring for about 2 minutes.



STEP 3 - Sear the Vegetable


Move the garlic and onion at one corner then add the chunks of carrots and potato, and cube of banana and apple.


Mix them all together and let all the ingredients sit without stirring for about 5 minutes so it'll develop more flavor.


STEP 4 - Seasoning


Add the Tonkatsu Sauce, Ketchup, Seasoning Soy Sauce, Curry Powder, Cocoa Powder, Cocoa Chocolate Bar, Soy Sauce, Baking Soda, Star Anise and Bay Leaf into the pan.


Mix them all together and keep stirring occasionally for 3 minutes. Then let all the curry broth simmer for about 5 minutes over low heat.

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STEP 5 - Stew the Curry Broth


Move all the ingredients into a stew pot.


Pour the water into the stew pot until the water cover all the ingredients, proximately about 1000 Milliliters.

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Cover the pot with a tight-fitting lid and bring it to a boil and simmer until the potato is tender for about 15 minutes and stir occasionally to avoid the stew from burning.


Once the curry stew is ready and thick enough.


Then turn off the heat and the curry is ready to serve.

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STEP 6 - Platter


Serve the curry on individual plates alongside steamed rice.

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This an great option for a weeknight dinner! Making Japanese curry from scratch is not complicated at all and allows me to control over the flavor. It’s also no spicy like other Asian curries, also making it good friend for kids. And easily to adjust the spicy by sprinkle the chili powder at last.

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Unlike Indian or Thai curry, this Japanese curry recipe is thicker, milder, and more stew.

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For the leftover Kare Raisu is possible to transfer to an airtight container and store in the refrigerator for up to 5 days. Reheat on the stove over low heat or in the microwave.


Thanks for reading my blog and hope you guys have a great week!



This recipe looks and sounds delicious! The Japanese ready made curry sauce is expensive here in the Philippines as well. I tried Japanese curry from a restaurant overseas and the curry buns in Japan and really liked them but when I tried to replicate the sauce from scratch years ago, it didn't taste the same. It wasn't even close to the one I tasted.

I am going to give your curry roux recipe a try. Have you tried it with tofu before? I have some fresh ones so I thought of adding them?


Of course! There are 2 options. First, you can do very fancy tofu by serving this curry with Kutsu Tofu, a kind of Tofu Cutlet.
First, drain and spread the cornflour over it, then dip it in soygurt or almond milk ( if you don't have it, just the mix of water and flour can be a substitute too), and then sprinkle the breadcrumbs and fried it.
Or another more easy way by just cut the tofu into the even pieces and sear them first before adding them to the stew. This tofu curry recipe is basically a vegan curry where we can use tofu cubes instead of meat which I cooked it so often too and they are so delicious. And beware of the bitter taste of the chocolate bar too. 😀


First, drain and spread the cornflour over it, then dip it in soygurt or almond milk

Yay, I can do that 😊 I have these ingredients at home. Yum, I'm already hungry for it. Thanks very much for this recipe and cool recommendation! 😊


doesn't look very appetizing


It's good that the curry saga continues, and today's recipe looks super delicious, too good, with a lot of flavor and a lot of sauce, I love it! Thanks for posting on Plant Power Vegan.


You are absolutely right! 😀 I just realize that I did cook curry twice in a row, just only Thai Curry left that I didn't post on @plantpoweronhive, so I should upload them soon to keep my reputation with my Curry saga hahaha! 😄