There is a traditional curry in Japan with a bit sweet taste. It’s different from so spicy type such as Indian or Thailand. In Japan, we have many kinds of commercially available curry roux and we, Japanese, mostly use it. But here we’re going to share how to cook Japanese style summer vegetable curry from scratch. If you have kind of summer vegetables in the shelf, let’s try it together.

Summer vegetable Japanese Curry

There are many kinds of summer vegetables in Japan and they are mostly colorful and full of nutrition. We think that the curry is most easy way to have them effectively, they are all dissolved into oil and curry paste. Sweet and spicy Japanese curry well match with the white rice more than that you expected. Maybe you could have more amount of meal than usual.

Ingredients of summer vegetable Japanese curry

・Summer vegetables – Eggplant, Zucchini, Okra are use in this recipe. Their so juicy texture well match Japanese curry’s spicy and sweet taste. But other summer vegetables also work, such as bitter gourd, paprika, green beans.
・Onion – It make curry taste more rich and deep. Besides, onion is a key item to make curry color into brown.
・Carrot/Ginger/Garlic – We love to use grounded one to make taste like multi-layered. It adds important nutrition like carotene, nature fiver etc. at the same time.
・Honey – We think this is a key item to recreate the sweetness of Japanese curry.
・Cocoa powder – Brown color is also important feature of Japanese curry. Cocoa powder help it to approach real Japanese curry.

・Chicken – We think light taste of chicken is the best to match summer vegetables Japanese curry which has rich and sweet taste.
・Mustard/Yogurt – Adding them as spices to balance spiciness and mildness. Depending of your favor, those amount are adjustable.

How to cook summer vegetable Japanese curry

Cut the onion into dices and throw them on the frying pan.

Stir fry them until golden brown (Actually in this time, we have not so much time so we did it just until transparent. Because of this, curry color is more like yellow than Japanese traditional curry with dark brown.) Then put the chicken in the same pan and stir fry it.

When chicken is cooked, add yogurt, mustard, grated carrot and ginger. Then mix them up.

Add 3tbsp of S&B curry powder , 3 tbsp of cocoa powder and a cup of water.

Add your favorite summer vegetables and simmer for 20 min over low heat. It’ done.

Enjoy!