Japanese Curry Brick Recipe (2024)



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I stumbled up S&B's "Golden Curry" blocks several years ago and didn't bother to think about it's makeup. S&B sells it with "heat" ranging from Medium to Extra Hot. It's a great product and can, just as I'm sure these curry blocks will, be used with chicken, pork, beef, lamb or shrimp. But I usually clear out the vegetable drawer when I'm making what we call "Curry Slop" -- adding in chopped celery, peppers, or bok choy; as well as diced water chestnuts or bamboo shoots -- to serve over rice.


Could you give the weight for the flour? The butter is relatively straightforward, with weights or without, but flour weights per cup have such a wide range, depending on the cookbook/recipe....do you use 125gm cups? Something else?


For it to be called Japanese Curry it needs a sweetener which is typically provided by fruit, more often than not apples and or pears. Take a look at Sam Swifton's Katsu Curry recipe.


Happy to see a recipe. The pre made curry blocks have wheat in them do Gluten free people can’t use them. If we make them GF flour can be used.

George Angell

I can't wait to try this, as I eat a lot of curry! HOWEVER- be extremely careful about sourcing your Kombu. Read every word on the package and research the brand name you choose on line. Many brands are deceptively packaged. Some, not all, Japanese Kombu can come from irradiated waters near f*ckushima. Some Chinese brands are harvested from the Yellow Sea, which I understand to be the single most polluted body of seawater on the planet.

lisa murphy

I’d be cautious about cooking that roux for 20 minutes. Despite the large quantity , I doubt it will take that long. When it smells like roasted peanuts, it’s done.


I’m at a loss as to what exactly a “1-inch strip” of kombu would be, since there is no uniform size of kombu. Is it 1” by 1”, 1” by 6”, or something totally different?


After using the spice grinder, I sifted it with a fine sieve to make sure I didn’t get any notable pieces of cinnamon stick. I’m VERY glad I took the extra minute to do this :)

Sammy Parrish

My Japanese son in law browns hamburger, diced potatoes, carrots and onions, then mixes in a couple of curry brick and water. The mix simmers for about 15 minutes then is served over rice. Even better the next day. It’s easy like hamburger helper but one million times better.


Carrots will sweeten the curry. My Sicilian friend adds a carrot stick to every jar when his family gathers to can tomato sauce. He said it sweetens and mellows the sauce. As far as the curry, meat is not an important ingredient. A small amount will add flavor. Carrots and curry are a magical combination.


Made a batch of these this weekend with a friend. I think instead of the mini loaf pans, I will use an ice cube tray next time. As for the bricks themselves, we made a batch of curry to go with our pork katsu. As a base, it has a lot of deep flavor in it, but as the author says, it needs the addition of miso, soy, and mirin to round it out. We used two cubes and added about ½ cup light colored miso, 2 tsp smoked shoyu, 1 Tbs mirin.

Karen Kressenberg

Why wouldn’t these last more than 3 months in freezer? I understand the fresher the better, but based on ingredients and if stored airtight, I’d think they’d be safe for use a long time...


As with any traditional roux I would do a 1:1 weight ratio.

Sam Fairchild

I am wondering if anyone has used this in vegan dishes -- if so, what success have they had with a vegan roux?


S&B uses palm oil as the primary roux ingredient to harden into bricks, resulting in 4 gms of saturated fat/serving. Tastes great, but I stopped buying them years ago with palm oil having some potential health risks and certainly production impacts on the environment. Can't wait to try this recipe!

From S&B Box

Trigger, curry powder, pepper, chili pepper, garlic, celery seed, mustard

Mama J

I distributed the curry paste into a silicone ice cube mold. Each cube was about 1 oz of curry. After freezing the cubes, I turned them out into a container and store them in the freezer. I use approx 1 cube per 8 oz liquid. Delicious!


Lots of ingredients to pull together but the result was amazing! I too stopped buying the store brand years ago because of the ingredients but have secretly missed the flavor the whole time. This tasted so much better and had the same comforting consistency. I used a mini muffin tray to portion it out since I didn’t have loaf pans and that worked great.


For my curry I sautéed onion, carrot, potato, garlic, grated ginger, and about 4 oz of torn fresh shiitake mushroom caps for 5-8 mins or so. I used 3 cups of broth, to which I added (going by tips from various recipes I know of) half a small apple (minced/grated), and 1/2 to 1 1/2 Tbsp each of tamari, honey, sake, and ketchup. I let it simmer about 13 mins. I then added a couple of heaping Tbsp yellow miso with the roux. Served over rice with f*ckujinzuke pickles. Delicious!


I used a parchment-lined 8” square pan to cool this, then cut it into 9 equal squares (about 7x7cm each). You can crumble them into smaller/more easily dissolvable pieces when you use them. Used a GF flour blend, came out great.


Has anyone used S&B curry powder instead of mixing up the curry ingredients? How much S&B powder did you use combined with roux? Thanks!


Has anyone made this with one of the gluten-free starches?


1/9 tablespoon is 1/3 teaspoon if you just use spices and make this curry directly per directions


It seems like a lot of fuss when you have S&B's Golden Curry so easily available. Of course, it's available in most Asian markets. But you can even find it in Walmart (at least the one that I'm near). Personally, I buy it in bulk on Amazon. You can even buy S&B's Curry Powder if you don't want the bricks.Some use fruit as a sweetner. Maybe you should try Vermont Curry bricks. I prefer S&B's version. But I often put carrots in mine, which is a similar idea.


Very useful for creating a nice curry-like dish with leftovers, fading vegetables, a can of beans etc. Highly recommended. I freeze it in a thin slab, break into various sized pieces and use ad lib. The flavor is quite mild but very aromatic and tasty.

Sheera Stern

Does this recipe call for using whole cardamon pods or the seeds from the pods?

E Hennessey

What kind of cardamom? Green, white or black?

Lynn Lozer

I’m not sure, but I would go with green. I find black too smoky


Can I some how use fresh shiitake mushrooms for this??

Suzanne H.

The recipe for Japanese Curry needed one more brick, for my taste. Grated ginger, shiro miso, soy sauce and salt made it delicious. This will be a regular in our house.


A lot of commentators mention the S&B curry blocks. Those have MSG in them. Being able to make your own without it is a wonderful thing....especially as it triggers migraines for so many people. Looking forward to gifting these to friends.


What is the problem with MSG?

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Japanese Curry Brick Recipe (2024)


What are the ingredients in Japanese curry? ›

How to make Japanese-style curry (6 servings)
  • 1 box Curry roux (115 g, 4 oz.)
  • 250 g/9 oz. Meat.
  • 2 Onions (400 g, 14 oz.)
  • 1 1/2 Potatoes (230 g, 8 oz.)
  • 1/2 Carrots (100 g, 3.5 oz.)
  • 1 tablespoon Vegetable Oil.
  • 850 ml (3 1/2 cups) Water (750 ml (3 cups) if cooking in a covered pot)

How much S&B curry Block to use? ›

Break up 1 S&B curry block (92g) and add it to the saucepan, crushing the pieces with a wooden spoon. Measure 720ml of freshly boiled water (or 540ml for the mild curry block) into a jug and add 3 tablespoons of water to the saucepan, stirring well.

What is the secret ingredient in curry? ›

Whether you may be familiar with the differences between curries from various countries, such as Indian versus Japanese curry, and perhaps even know how to make them at home, there's a special flavor enhancer that you may not have thought to add: honey.

How many Japanese curry cubes to add? ›

Japanese curry is easy to prepare: Boil water in a pan. Add vegetables such as potato or carrot and meat. Break up curry cubes and add 1 cube per person.

What vegetables go in Japanese curry? ›

The triad of vegetables most commonly found in Japanese curry are onion, potato, and carrots, but you can use almost any combination of vegetables and protein. Here, I've added celery, green beans, and corn to the mix, and use chicken thighs as my protein.

Is Japanese curry healthy or unhealthy? ›

“Everything in excess is bad,” so you should consume Japanese curry in moderation because it is high in sodium and fat- which can make a person sick when taken too much. Nevertheless, consuming it often can provide you with several health benefits and a lot of strength. Japanese curry is a good source of protein.

How much water do you put in a curry brick? ›

Should be 3 cups of water for a half-size, 6-brick box, or 6 cups for a full-size 12-brick box. I always make more curry than I think I need.

What thickens Japanese curry? ›

The sauce is thickened by a roux (a mixture of fat and flour and an addition of curry spices). You can find many variations of Japanese curries, ranging from regions to households, but the most basic one uses chicken, which is the recipe I'm sharing here.

Does curry blocks go bad? ›

QStorage method and storage period for curry sauce mix in block after openingopen. Put it into an airtight container and store it in a refrigerator. Use it within 3 months.

What can I add to Japanese curry to make it taste better? ›

Vegetables: The most standard vegetables added to Japanese curry are onions, potatoes, carrots and mushrooms. However, feel free to use other vegetables like peppers, kabocha, sugar snap peas, broccoli, cauliflower, green beans or okra. Butter: Adds richness to the curry.

What makes Japanese curry dark? ›

Its brown color is mostly from cooked flour, cooked onion, and cooked spices (mostly turmeric). Most Japanese curry do not contain 中濃 sauce or soy sauce.

How do restaurants make curry so creamy? ›

The actual sweetness and creaminess of such curries meanwhile, usually comes from fried onions and either cashews and/or dairy products. Instead of (or in addition to) onion, ground coconut may be used. White poppy seeds and/or watermelon seeds are also used in some creamy sauces.

Why isn t my Japanese curry thick? ›

Curry will not thicken if there is not enough heat after adding a roux to the pot. Factors which impede thickening include using too little roux, adding too much water, and using vegetables with a high water content.

Do Japanese people use curry blocks? ›

Clark due to rice shortages at the time. In Japanese homes, curry sauce is most commonly made from instant curry roux, which is available in block and powder forms. These contain curry powder, flour, oils, and various flavorings.

What is typically in Japanese curry? ›

The basic vegetables are onions, carrots, and potatoes. Beef, pork, and chicken are the most popular meat choices. Katsu curry is a breaded deep-fried cutlet (tonkatsu; usually pork or chicken) with Japanese curry sauce. Curry originates in Indian cuisine and was brought to Japan from India by the British.

What makes Japanese curry different from Indian curry? ›

For one, Japanese curry uses curry powder with less spices whereas Indian curry uses a variety of bases such as cumin, paprika, turmeric, and many more. Indian curry is more vibrant and bursting with flavor, while Japanese curry is sumptuous and “umami” but in a more understated manner.

What makes Japanese curry so good? ›

The stand-out feature of a Japanese curry is its thick, rich sauce. The thickness of the sauce which can only be found in Japanese curry is supported and beloved by many. The rich and indulgent sauce mixes with rice so perfectly, you will find it difficult stoping eating.

What is the red stuff in Japanese curry? ›

Japanese curry is often served alongside with steamed rice and an accompaniment of bright crimson red relish called f*ckujinzuke (福神漬け). These pickled vegetables are sweet and tangy, which is perfect to set off the richness of curry.


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