Recipe for Japanese Curry to Spice Up Your Summer

Silk Screen is pleased to welcome Derek Vasconi as a contributing writer to our blog. Derek is a musician, writer, and entrepreneur who founded his own publishing house, Sakura Publishing, that caters to first-time authors and helps to secure interviews, appearances, and press release for the authors. Derek also had avid interest in Japanese culture, language, and cinema, and his articles will focus on contemporary issues in Japan; tips for travelling and learning the language; scrumptious and less-known recipes, among many more.. If you would like to learn more about Sakura Publishing or Derek Vasconi, please check out his website:


If anyone has ventured to the land of the rising sun, there’s a good chance you probably had a bowl of curry. It’s one of the easiest meals to digest if you have Americanized taste buds. Even if you’re not American, the flavor is something that I feel anyone can enjoy. The recipe below will make up to 8 to 10 plates of Japanese curry. And if you are a leftover kind of guy or gal, this tastes great for days after it’s made. Enjoy!


Curry (sauce mix). You can buy this from anywhere that sells Japanese curry. I prefer  to use “Kokumaro Golden Curry,” Medium Hot blend. Amount you’ll need is 190g (approximately ¾ of a cup).

Chicken, beef, or pork, whichever you prefer 400g ( 1 lb). 

Onion 600g (1 1/3 lb)

Potato 300 g ( ¾ lb)

Carrot 200g ( ¾ cup)

Water 1200ml (5 cups)

Butter 1 teaspoon

Milk  4 teaspoons

Soy sauce 1 teaspoon

1 flat pan to cook the meat

1 big pot to cook all this yummy goodness in!



Ok, so you will need that big pot to start.

1.      Put your butter in the pot.

2.      Put your onions, carrots, and potatoes in the pot next. Be sure to dice up each one according to your liking.

3.      Heat on the stove until all vegetables are cooked well. I set my stove to about the middle of the dial, around 5 or 6, to cook the veggies.

4.      Chop up your meat to about thumb size pieces.

5.      Put your meat into the flat pan.

6.      Add a little salt and pepper to your meat…how much is up to you. If you like your meat extra salty, add extra salt, etc.

7.      Cool the meat until it’s brown and well done, according to your liking.

8.      Take the meat and put it in the big pot with the vegetables.

9.      Add water.

10.  Add milk.

11.  Add soy sauce.

12.  Cool on the stove at a low setting (I cook around 2 or 3 on our dial, sometimes even 1 if I have time to let it sit) for at least an hour. However, if you can, try to cook it for 6 to 8 hours. The longer you let it cook the better it tastes.

That’s it! When you’re finished, you’ll have an amazing home-style cooked Japanese curry!


If you would like to learn more about Derek Vasconi or Sakura Publishing, please check out his website:



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