Squid Curry Recipe – Japanese Special
Japanese Squid Curry is a flavorful and aromatic seafood dish that blends tender squid with onions, garlic, and Japanese-style curry sauce to create a comforting and satisfying meal. Enhanced with mild spices, coconut milk or stock, and optionally vegetables like potatoes or carrots, this curry delivers a wonderful balance of umami, heat, and texture. Perfect for seafood lovers, weeknight dinners, or when you crave a warming, aromatic dish rooted in Japanese culinary tradition.
- Prep Time15 min
- Cook Time15 min
- Total Time30 min
Squid Curry Ingredients:
- 500 grams squid (cleaned and sliced into rings)
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 potatoes, peeled and diced
- 2 carrots, peeled and diced
- 1 tablespoon curry powder (Japanese curry roux or curry powder blend)
- 1 tablespoon soy sauce
- 1 tablespoon mirin (optional)
- 1 tablespoon sugar
- 2 cups water or seafood broth
- Salt and pepper to taste
- Cooked rice, for serving
- Chopped green onions or cilantro, for garnish
Prepare Squid:
lean squid thoroughly, remove innards if necessary, and slice into rings.
Heat Oil:
In a large pot or deep skillet, heat vegetable oil over medium heat.
Sauté Aromatics:
Add chopped onion and sauté until translucent.
Add minced garlic and grated ginger, cook until fragrant.
Add Vegetables and Spices:
Add diced potatoes and carrots to the pot.
Stir in curry powder, soy sauce, mirin (if using), and sugar. Mix well to coat the vegetables.
Cook Vegetables:
Pour in water or seafood broth. Bring to a boil, then reduce heat and simmer until vegetables are almost tender, about 10 minutes.
Add Squid:
Add sliced squid to the pot. Simmer gently for 3-4 minutes until squid is cooked through and tender.
Season and Adjust:
Season with salt and pepper to taste. Adjust curry powder or other seasonings if desired.
Serve:
Serve hot over cooked rice.
Garnish with chopped green onions or cilantro for added freshness.
Recipe Notes:
Use fresh squid, cleaned, scored lightly if needed, and cut into rings or pieces so it cooks quickly and evenly.
Sauté onions and garlic first until translucent and fragrant to build a solid flavor base.
Add curry roux or a blend of curry powder and mild chilis, cooking briefly to bloom the spices.
Include vegetables like potatoes, carrots, or bell peppers if you want a more hearty curry.
If using coconut milk, add it gently and simmer to avoid curdling; otherwise use stock or water.
Cook squid toward the end since it becomes tough if overcooked; simmer just until opaque.
Taste and adjust seasoning—salt, curry spice, sweetness—near the end so flavors balance well.
Serve with steamed Japanese rice or crusty bread to soak up sauce; garnish with fresh herbs or scallions for color.
