Outdoor Boys Series - Japanese Kare | カレー Recipe

Daniel
Jul 4
3 min read

Updated: Jul 6

Thick, comforting, and sweet-spiced from scratch—no store-bought roux required.

Luke from Outdoor Boys made a version of Japanese curry once, and I remember spotting what looked like a store-bought kare roux block tossed into the pot. Nothing wrong with that—it’s quick, familiar, and works in a pinch.

But I wanted to try making the whole thing from scratch. No curry cubes. No instant mix. Just layers of flavor built slowly with real ingredients. The key? A trick I learned from a Japanese friend: grated apples and Madras masala. Yes! Madras curry powder, not just any curry powder. It makes all the difference.

Japanese curry (kare raisu) is one of Japan’s most popular home-cooked comfort meals. But what many people don’t realize is that it’s a result of culinary globalization: introduced to Japan by the British during the Meiji era, who themselves adapted it from Indian cuisine during colonization.

Over time, the Japanese made it their own—sweeter, thicker, milder. Most families use pre-made blocks for convenience, but homemade versions bring a whole new level of depth and heart to the dish.

This one uses kombu for umami, slow-cooked beef chuck, caramelized onions, and a buttery flour-based roux infused with spices. The grated apple melts right into the curry, adding sweetness and balance to the bold, earthy masala.

Served over warm rice and topped with fresh coriander, this kare is cozy, rich, and everything you want in a bowl. Give it a go—once you’ve made kare from scratch, it’s hard to go back.