Hi Jenny, Japanese curry typically isn't very spicy, but if you like more heat you can add some extra cayenne pepper. I'm the only one in my household that like my curry crazy spicy so I usually just sprinkle the cayenne pepper on my portion after serving it.

What can I use to make it spicy like at the restaurants?

Glad to hear you enjoyed it Don! Thanks for taking the time to let me know.

It is worth the effort
thighs better than breast

Hi CRx, thanks so much for sharing your story. Japanese curry was my first introduction to curry as well so I know how you feel!

For many years I thought the Japanese edition of curry was curry and was kind of shocked by the other varieties. I lived in an area/time where the bricks weren't available and all the recipes I found had nothing to do with what I understood curry to be. I enjoy the Indian and Thai varieties, but when I think of curry your version comes closest. Thank you.

Thanks Franklin, the caramelization time is not stated as 20 minutes, it's 10-15 minutes to steam and another 20-30 to caramelize (that's a total of 30-45 minutes). It's shorter than the time you're used to because the steaming step breaks down the onions faster and gets them to release their water (which is essential before caramelization can start), the onions are also sliced extremely thinly (using a mandolin). I've found a better way though that can cut the full time down even more and it's reflected in my newer curry recipe: https://norecipes.com/japanese-curry-recipe-from-scratch/ I have a few tricks in it to cut the caramelization time down significantly. I'm also releasing a Katsu Curry recipe next week that takes the method even further allowing you to cut caramelization time down to 8 minutes.

Hi Marc. Another great recipe. Much appreciated. Great balance and deep flavor. But be honest here... there is no way to get the onions caramelized as described in 20-30 minutes. It is at least an hour or two if you don't want to scorch the onions. It's worth it, but please update the recipe to reflect a realistic time for that step. Otherwise, great job and thanks!

You're welcome Kenneth, I'm glad to hear it!