Yummy Japanese Curry Recipe

A decade ago, I had the opportunity to work in a Japanese Ramen restaurant. The cold weather as of late has brought back fond memories of learning secret family recipes of delicious ramen and curry that is perfect for getting warm. It also allows me to be thankful for the friends I made among the people I worked with and the Japanese work ethics I learned and still practice every day.

I diligently listened and learned everything my Japanese mentors taught me in the kitchen. Much care and attention to the quality of ingredients go into the food. The end product is always a delicious meal that is best had on a cold night surrounded by family and friends, or just a great show on TV.

 Japanese curry | avlxyz 

A restaurant specialty was Japanese curry. I used to make huge batches all on my own. I’ve always loved cooking, and there’s no greater pleasure than seeing people come back for more of what I’ve made. My Japanese boss and dear friend printed out copies of the recipes I prepared day in, day out. It’s been 10 years since I last prepared Japanese curry; recently I just happened on the yellowed pieces of paper with the recipes I used to know by heart. It’s funny how the taste and smells of what I used to cook in the kitchen can bring back so many memories.

S&B Golden Curry | inazakira

Here is a recipe for Japanese curry, just as I was taught. I hope it creates wonderful memories for you to cherish as well.


1 lb beef (chuck roll)
1 ½ tbsp S&B Golden Curry Mix
6 cups beef broth
3 tbsp roasted almonds (run through a processor)
2 onions (thinly sliced)
1 ½ carrots cut in cubes
24 cc sugar
5 cc pepper
96 cc sake
½ cup pineapple (run through a food processor)
¼ lb sliced shitake mushrooms


Pop all the ingredients into a pot and let it simmer until the beef is tender and the sauce is at your desired consistency. Enjoy!

Check out our previous post about KCP students making Japanese curry in cooking class!