Momo & Mariko’s Japanese Curry
Recipe by Momo & Mariko. Written by Momo.
Mariko and I wanted to introduce a dish that many Japanese people grow up eating: curry rice.
Japanese curry is quite different from South Asian curries. Most households use curry roux blocks, which contain spices, stock, and seasoning, making it an easy and accessible meal. For many Japanese children, curry is also one of the first dishes they learn to cook. I remember making it on school camping trips, where we cooked rice over a fire and learned basic cooking skills together.
To create a delicious vegetarian version for the participants at Upbeat, we slowly caramelised onions to build flavour and roasted large chunks of potato with oil and curry powder. The roasted potatoes added texture and richness while holding their shape during cooking.
Cooking for nearly eighty people always requires flexibility. When we realised we did not have enough curry roux, Mariko and I quickly made additional roux from scratch. Improvisation is often just as important as following a recipe in the Upbeat kitchen.
Mariko prepared a quick pickled onion salad to accompany the curry. Made with onions, soy sauce, lemon juice, and a touch of sugar, it provided a fresh contrast to the rich curry.
Rama, an Upbeat Staff member, was surprised to discover that the salad contained sugar, but she loved the balance of sweet, savoury, and sour flavours.
The meal was a great success. Many participants may never have had the opportunity to try Japanese home cooking, so it felt special to share a small part of our culture through food.
The curry also sparked conversations. Maya (name changed), a volunteer at Upbeat, pointed out similarities to some curries from her home country, while Raj, from South Asia, enthusiastically enjoyed the dish. Chris, a volunteer at Upbeat, who had travelled in Japan, said that although the curries he remembered contained meat, our vegetarian version was just as tasty.
Japanese curry may be a humble family meal, but on that day, it brought people together around the same table.
Momo & Mariko’s Recipe:
Ingredients (serves 4):
3–4 medium potatoes (around 500g), chopped into bite-sized chunks
2 medium carrots, chopped into bite-sized pieces
1 large onion (or 2 medium), finely chopped
1 tin (400g) tomatoes
1 ginger cube (or 1 tsp minced ginger)
1 garlic cube (or 1 clove minced garlic)
3 tablespoons cooking oil (divided)
250–375ml hot water
2 tablespoons Japanese curry powder (or chopped curry roux blocks)
1 teaspoon standard curry powder
Salt to taste
Method
Sauté the Onions Heat 1–2 tablespoons of cooking oil in a large pan over medium heat. Add your finely chopped onions. Cook them slowly, stirring occasionally, for about 8–10 minutes until they turn a deep golden brown. Tip: Keeping the heat at medium ensures they sweeten and brown without burning.
Marinate and Roast the Potatoes While the onions are cooking, preheat your oven to 200°C (400°F). Toss your chopped potato chunks into a mixing bowl. Drizzle with a tablespoon of oil, and add a generous toss of curry powder and a pinch of salt. Mix until the potatoes are evenly coated. Spread them out in a single layer on a roasting tin and bake for 20–25 minutes until the outsides are crispy and the insides are fork-tender.
Break Down the Tomatoes Pour the tins of tomatoes directly into the pan with your golden onions. Turn the heat up slightly to a simmer. Use a wooden spoon to break apart and mash the tomatoes as they cook. Let them bubble away for about 5–7 minutes until the liquid reduces and you are left with a thick, rich paste.
Add the Aromatics and Carrots Stir in your ginger and garlic cubes (or freshly minced ginger and garlic) along with the chopped carrots. Stir everything together for 1–2 minutes until you can really smell the garlic and ginger blooming in the heat.
Simmer and Cook the Carrots Pour in enough hot water to just cover the carrots. Bring the mixture to a boil, then turn the heat down to low, cover the pan with a lid, and let it simmer for 10–12 minutes until the carrots are completely tender.
Combine and Finish Carefully stir your crispy roasted potatoes into the sauce. Add your curry paste, stirring thoroughly to ensure it completely dissolves into the liquid. Let everything simmer together uncovered for another 3–5 minutes so the potatoes absorb the rich flavours. Taste, add a little more salt if needed, and serve hot!
