Learn how to make Japanese pork curry with 5 simple ingredients. Quick, cozy, and packed with flavor—ready in under 30 minutes!
Although Japanese curry originated in Japan, I can confidently say that almost every child in Korea grew up eating it. I still remember walking into the house and instantly recognizing the smell—my mom made it at least once a month. It was one of my favorite lunchbox meals growing up!
Because pork was a relatively inexpensive meat in Korea, we usually made this curry with pork, though you can easily substitute beef or chicken depending on what you have in the fridge.
What Makes Japanese Curry Unique?
Most people are familiar with Indian or Thai curry, but Japanese curry is a bit different. Let’s quickly go over how they compare:
Japanese Curry
- Introduced to Japan in the 19th century and adapted to Japanese tastes.
- Thicker, mildly sweet, and not too spicy.
- Rich in umami and often served with rice or noodles (often made with wheat).
Indian Curry
- Strong, complex spice profile.
- Often spicier than Japanese curry.
- Typically served with rice or Indian breads like naan or roti.
Thai Curry
- The most soupy of the three.
- Often made with coconut milk and flavored with herbs like lemongrass and kaffir lime.
- Usually paired with rice or noodles (often made with rice).
Japanese Curry Sauce Mix/Roux
The curry roux is a blend of flour, fat (usually butter), and curry spices. My personal favorite is S&B Golden Curry, but Vermont Curry by House Foods is another great option.
You can choose from different spice levels:
- Mild – Great for kids or those sensitive to spice.
- Medium Hot – What I usually use; flavorful with a gentle kick.
- Hot – For those who enjoy extra heat.
Ingredients in Japanese Pork Curry
Here’s what you’ll need (with some substitution tips!):
Vegetables
- Classic: onion, potato, and carrot
- Optional: celery, mushrooms, parsnips, cauliflower
Protein
- I use boneless pork loin, but pork tenderloin or pork butt works great too.
- You can substitute with beef (stew meat is perfect) or chicken (breast or thigh).
- Even shrimp can work—just add it at the end to avoid overcooking.
Curry Roux
- I use store-bought curry roux blocks.
- My mom used to make hers with curry powder. The ingredients of the Japanese curry powder are similar to the curry roux block, but the roux version is so much easier to find in the U.S. these days.
How to make Japanese Pork Curry
- Prep: Cut pork and vegetables into bite-size pieces.
- Check out my "How to mince, dice, and slice onion" post for how to prep the veggies!
- Sear: Brown the pork in a large pot.
- Simmer: Add vegetables and water. Boil until the potatoes are tender.
- Add Roux: Stir in the curry roux and let it melt into the mixture.
- Serve: Enjoy hot over rice or noodles!
Storage & Reheating Tips
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in freezer-safe bags or containers for up to 3 months.
- Reheating:
- Microwave: Add a splash of water (1–3 tablespoons depending on portion) and heat until hot.
- Stovetop: Thaw completely overnight in the fridge. Reheat gently on medium-low heat with a splash of water.
Frequently Asked Questions
Can I use a different type of meat instead of pork?
Absolutely! Beef stew meat or chicken thighs/breasts both work beautifully. You can even use shrimp—just add them at the end after the curry roux goes in to prevent overcooking.
Yes! I have a vegan version of this recipe (30-minute Japanese Vegan Katsu Curry). Swap out the meat for tofu (pan-sear it first to help it hold its shape), tempeh, or chickpeas.
It's generally mild. You can choose from mild, medium, or hot curry roux to match your spice preference.
Definitely! Like many stews, the flavor deepens after resting. Store it in the fridge for up to 4 days or in the freezer for up to 3 months (see reheating tips above).
I grew up eating it with steamed white rice, but it's also great with udon noodles or even quinoa.
For side dishes, fermented kimchi is my favorite to go with this dish - it cuts through the rich curry with freshness and acidity. You could also try pickled onions, pickled jalapenos, or even cucumber kimchi!
If you're in the mood for a plant-based twist, try making a vegan version with tofu or your favorite meatless cutlets. It pairs so well with kimchi or a quick cucumber kimchi. Add it to next week’s menu — there’s nothing better than coming home to a meal like this waiting for you.
Japanese Pork Curry
Japanese Pork Curry - With a little help from a store, you can create a super easy curry dinner (5 ingredients) in less than 30 minutes!
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
- Yield: 4 servings
- Category: Main course
- Method: Boil
- Cuisine: Japanese
Ingredients
- 2-3 boneless porkchop, cubed
- 2 medium-size carrots, cut into big chunks
- ¼ large onion, cubed
- 1 medium-size potato, cut into big chunks
- 1 teaspoon of oil
- Half a box of Japanese curry sauce mix/roux (3.5 to 4 oz)
- 3 cups water
- Cooked rice (for serving)
Instructions
- In a medium pot, brown the meat in oil.
- Add all the vegetables and water. Bring the mixture to a boil.
- Place a lid on the pot and reduce the heat. Continue to boil until potato is tender, approximately 15 minutes.
- Add the Japanese curry sauce mix/roux to the pot. Stir until the curry mix is completely dissolved. Simmer for a couple more minutes.
- Season to taste with salt. Serve over cooked rice.
Notes
- For this recipe, you are using half the box of the curry sauce/roux (if you bought 7.8oz curry sauce). Store the other half in the refrigerator for a couple of months. If you removed the film from the roux, place it in a zip-lock bag and keep it in the fridge.
- You can reheat the curry in a microwave. Just add a splash of water. As the curry sits in the fridge, the sauce gets thicker. Adding a little bit of water helps thin out the sauce.
Christopher
I made it with added parsnip, bell pepper, peas & coconut & bone broth. Easy, add peppers after 10 min
Erin
Your picture in this post shows a 7.8oz box of curry mix but the link is to a 3.2oz box. The recipe calls for 1/2 box. 1/2 of which size box??
George
Hi Erin,
The recipe uses a half box of 7.2oz box. So if you were to buy a 3.2oz box, you could use the entire box of curry. I hope this helps!
Tee
Excellent recipe! I serve mine with homemade Fukujinzuke
George
Thank you so much, Tee! Because I always have kimchi at home, I like to eat my curry with kimchi but fukujinzuke sounds great too! I'm really glad you like the recipe!
Deborrah
I used a 1.5 lb pork butt I had in the freezer to make this, a whole onion since I had more meat, 2 cloves of minced garlic, and replaced the potatoes with Japanese yam. My friends (dinner guests) loved it so you got big compliments cause these folks are notorious for hating EVERYTHING that even looks like it has a vegetable in it.
George
Hi Deborrah, Thank you so much! I'm glad your guests enjoyed the dish!
Evan Sasowsky
This is a fine, basic, plain curry recipe, but the directions are unclear/bad if the intended box of curry is the one in the Amazon link. The sauce with only half of that box is too thin, light, and flavorless.
George
Hi Evan, Thank you so much for your comment. I agree, and I should have specified the amount of curry in weight to prevent any confusion. I've updated the recipe to make it clearer. I appreciate you taking the time to share your feedback.
Evan Sasowsky
Looking closer at some of the pictures, it could be that the 7.8 oz container of curry roux is intended, but that one is not the one linked and is not one I have ever seen in stores, only the 3.2 oz one. The recipe should be more specific instead of just saying "half the mix", unless a certain size of box is specified.