Japanese Curry
Japanese curry is comfort food with a passport. Rich, warm, aromatic, and usually much milder than many Indian-style curries, it has been a favorite in Japanese homes for generations. Serve it the classic way over sticky white short-grain rice, or use it to put a curry spin on noodles, vegetables, chicken, pork, or beef.
This blend brings together earthy turmeric and cumin, fragrant coriander and fennel, a touch of chili and black pepper, plus star anise and fenugreek for extra depth. Start with 1–2 Tbsp per pound of meat or vegetables, then adjust to taste.
Ingredients: Turmeric, Black Pepper, Chili, Star Anise, Fennel Seed, Fenugreek Seed, Coriander, Cumin.
Quick Japanese Curry Rice
Brown 1 lb chicken or beef with 1 chopped onion. Add 2 Tbsp Japanese Curry, 2 cups broth, and chopped carrots and potatoes. Simmer until tender and slightly thickened, then serve over short-grain white rice.
Curry Noodles
Cook 8 oz noodles, then toss with 1 Tbsp Japanese Curry, 1 Tbsp butter, and ½ cup broth or coconut milk. Add cooked chicken or vegetables for an easy, cozy meal.
Warm, savory, comforting—and definitely worth breaking out the rice cooker for.