Japanese Vegetable Miso Curry


Preparation info

  • Difficulty


  • Serves


Appears in

My Asian Kitchen

My Asian Kitchen

By Jennifer Joyce

Published 2018

  • About

Curry was introduced to Japan by the British navy in the 1800s and it’s now one of the country’s most loved dishes. Poured over crispy katsu or udon or eaten as a stew, the fruity sauce is a favourite. Most Japanese households use S & B instant roux cubes, which look like chocolate squares. They work beautifully, but aren’t easy to get hold of here. This is my homemade version.


  • 3 tbsp vegetable oil
  • 2 onions, sliced in half moons
  • 2 tsp grated ginger
  • 2 garlic cloves, grated
  • 1 apple, peeled, cored, grated
  • 1 tbsp tomato paste (concentrated purée)
  • 3 tbsp pale (shiro) miso
  • 3 tbsp mild curry powder
  • 2 tbsp Japanese soy sauce
  • 2 tbsp Worcestershire sauce
  • 750 ml 26 fl oz) stock
  • 3 large carrots
  • 1 red capsicum (pepper)
  • 2 large sweet potatoes
  • steamed rice, chopped spring onion (scallion) and black sesame seeds, to serve


In a large saucepan, heat the oil. Add the onion, ginger, garlic and apple. Season well and sauté for 8 minutes or until soft.

Add the tomato paste and stir for 1 minute. Add the miso, curry powder, soy, Worcestershire and the stock. Bring to a simmer.

Cut the carrots, capsicum and sweet potatoes into chunks and then add to the curry. Cook until the vegetables are soft, but still al dente.

Serve with steamed rice and chopped spring onion with sesame seeds sprinkled over.