Your secrets of Japanese curry

[ImNotShpanishImEgyptshun]

I'm currently making a traditional Japanese curry every week. Chicken or beef, with carrots and potatoes. I'm also making my own roux rather than using a block.

I finish off with a spoon of soy and a spoon of tomato ketchup, teriyaki or pomegranate molasses.

What are other people's takes on Japanese curry? Either in the main curry or part of the roux?

Hopeful bump.

I'd copy whatever Wagamma are doing.

I make one a week and use tofu, sweet potato, carrot, Onion and kale. I don’t use any other seasoning because the blocks are so heavily seasoned that I don’t find a need to Add additional flavours.

It's always just tastes like crispy chicken with a gloopy carrot soup to me.

I'd like to improve it too!

I follow the Wagamama recipe although do find theirs a little hot, but always turns out perfectly. Having just googled 'proper' Japanese curry, the base is completely different to the recipe I follow, which is largely onions. One of the recipes I read claimed Worcestershire sauce was the key final ingredient, which seems unusual but plausible.

Have a look for Co-Co Ichibanya recipe, so tasty.

I eat more than I should esp when in Tokyo

I lived in East Asia for several years and the handful of Japanese people I knew said that they rarely cooked Japanese curry from scratch (it's more popular outside of Japan than within) and swore by this mix which is commonly used there: www.japancentre.com/en/products/1123-s-b-golden-curry-medium-hot#product_review

Second TaleOfTheContinents's recommendation. Golden Curry is definitely the way to go. 'Better than Wagamama' is DSs' verdict.

Thanks all. I've used the blocks and they are nice, but I like tinkering with spices myself. Everyone seems to have something different they add at the end to differentiate it. I'll have a look for the Ichibanya recipe.

Wagamama katsu sauce is something different, but I make that too. I actually follow a recipe I find on here years ago, not quite as spicy but the kids love it!

I use the Golden Curry - I grew up eating it, and the vast majority of Japanese people use it or similar.