Japanese Curry Sauce

Name: Japanese Curry Sauce
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 2 tbsp butter; 1 onion, diced; 2 tbsp curry powder; 3 tbsp all-purpose flour; 3 cups chicken or vegetable stock; 1 tbsp ketchup; 1 tbsp soy sauce; 1 tsp honey

6 servings15 min prep35 min cookMedium

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The Story Behind It

The Tale of Japanese Curry Sauce

Story updated September 18, 2026

Japanese curry was introduced via the British Royal Navy during the Meiji era in the late 19th century, itself an adaptation of Indian curry filtered through British cuisine. Japanese cooks thickened it with a roux-based curry block, creating a milder, sweeter sauce distinct from its Indian origins.

Ingredients

Scale:· 6 servings

2 tbsp butter
1 onion, diced
2 tbsp curry powder
3 tbsp all-purpose flour
3 cups chicken or vegetable stock
1 tbsp ketchup
1 tbsp soy sauce
1 tsp honey

Instructions

1Sauté onion in butter until deeply golden, about 12-15 minutes.
2Stir in curry powder and flour, cooking 2 minutes to form a roux.
3Gradually whisk in stock until smooth.
4Stir in ketchup, soy sauce, and honey, and simmer 15-20 minutes, until thickened.

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