Last Updated on July 16, 2023
Coco Ichibanya Curry is a popular Japanese curry dish that has been enjoyed for generations. This vegan curry is a delicious and comforting dish that will satisfy your cravings in no time.
The creamy texture of the sauce comes from peanut butter and vegan chicken bullion, while the umami kick comes from the red miso paste. This curry is easy to make and can be customized with your favorite proteins or vegetables. Serve it with rice for a complete meal!
In this recipe, you will learn how to make vegan curry with Bull Dog sauces and other pantry staples. You’ll also get tips on how to customize your curry with seasonal vegetables or proteins, as well as nutrition information so that you can make an informed decision about what ingredients to use.
What is Coco Ichibanya Curry?
Coco Ichibanya Curry is a Japanese-style curry from the Japanese chain restaurant Coco Ichibanya that is popular in Japan. It typically contains vegetables, proteins, and a flavorful sauce made from a variety of ingredients such as Bull Dog sauces, fruits or vegetables chutney, peanut butter, and other spices.
This vegan version uses plant-based ingredients to create the same rich and flavorful curry.
What does it taste like?
This vegan curry has a rich and flavorful sauce that is slightly sweet, umami-packed, and mildly spicy. The peanut butter adds a creamy texture to the sauce while the Bull Dog sauces give it an umami kick.
The vegetables, proteins, and spices in this dish all come together to create a delicious and comforting meal that can be enjoyed by vegans and non-vegans alike. The curry is best served with a side of rice to balance out the flavors.
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How did I first get introduced to Coco Ichibanya Curry?
I first discovered Coco Ichibanya Curry when I visited Japan. I was looking for a vegan-friendly restaurant and came across a chain of curry shops called Coco Ichibanya.
I was immediately drawn to the flavorful sauces they were using in their curries, so I decided to give it a try. After just one bite I was hooked!
I started making my own version of vegan curry at home, using Bull Dog sauces and other pantry staples. It quickly became one of my favorite dishes to make and share with friends and family.
How to make Coco Ichibanya Curry?
Making vegan curry is surprisingly simple and can be done with minimal effort. Here are the ingredients & step-by-step instructions for this recipe:
Ingredients
- Onion: This is the main ingredient in Coco Ichibanya Curry. It adds sweetness, flavor, and texture to the curry.
- Butter: The butter helps to sauté the vegetables and add richness to the sauce.
- Carrot: This adds a pop of color and sweet flavor to the curry.
- Apple: This ingredient helps balance out the flavors of the curry and adds a hint of sweetness and sourness.
- Red Bell Pepper: This adds flavor, color, and texture to the dish.
- Plant-Based Bacon or Beef: This adds more protein and flavor to the dish.
- Vegan Chicken Bullion: This helps to give an extra depth of flavor to the sauce.
- Mango or Mixed Fruit Chutney: This adds a subtle sweetness to the dish.
- Peanut Butter: This helps to thicken the sauce and add a creamy texture.
- S&B Curry Powder: This is an essential ingredient for creating the flavor of this curry.
- Curry Roux Cubes: These cubes are what give the sauce its rich, thick texture.
- Bull Dog Worcestershire Sauce: This adds a savory and tart flavor to the dish.
- Bull Dog Fruit Vegetable Sauce: This helps to add balance to the flavors of the curry.
- Red Miso Paste: This adds an umami kick to the sauce.
- Instant Coffee: This helps to deepen the flavor of the sauce.
- Rice Vinegar: This helps to add a subtle sourness and tang to the dish.
- Water: This is used as a base for the sauce and helps to create its creamy texture.
- Salt & White Pepper: These are used for seasoning.
- Togarashi or Cayenne: This adds a bit of heat to the dish.
- Dark Soy Sauce: This is an optional ingredient and it helps to give the sauce a darker color.
Step-by-step instructions
Step 1
Thinly slice the onions and add them to a large pot with oil over medium heat. Sauté for about five minutes, stirring frequently.
Step 2
Add the butter to the pot and let it melt. Once melted, add the carrots, apple, and red bell pepper. Cook for an additional five minutes until vegetables are soft.
Step 3
Add the plant-based bacon or beef and cook for an additional two minutes until slightly browned.
Step 4
Add the vegan chicken bullion, mango or mixed fruit chutney, peanut butter, S&B curry powder, curry roux cubes, Bull Dog Worcestershire sauce, Bull Dog Fruit Vegetable Sauce, red miso paste, instant coffee, and half of the rice vinegar. Stir to combine and cook for an additional two minutes.
Step 5
Add the water and salt and bring to a boil. Lower the heat, cover with a lid, and let the curry simmer for about twenty minutes or until the sauce has thickened.
Step 6
Once the sauce has thickened, stir in the remaining rice vinegar, white pepper, togarashi or cayenne, and dark soy sauce (if using). Taste and adjust seasoning as needed.
Step 7
Serve the curry with your favorite protein or vegetable add-ons such as karaage, korokke, natto, katsu (I used tofu katsu), tempura, fried/sauteed vegetables, and rice.
Tips
• If you don’t have any vegan chicken bullion, you can substitute it with vegetable stock or even water.
• You can adjust the heat of this curry by adding more togarashi or cayenne if desired.
• For a richer flavor, you can add some mirin to the sauce when cooking.
• Feel free to add your favorite vegetables or proteins to the curry.
• You can also add a dollop of dairy-free yogurt on top for extra creaminess.
• If you like a sweeter curry, try adding some brown sugar when cooking the sauce.
• Serve with a pickled scallion bulb (ryakyozuke) for a unique flavor.
• Leftovers can be stored in an airtight container and refrigerated for up to 3 days or frozen for longer storage. Reheat over low heat until warmed through.
Equipment
- 1 Saucepan
- 1 Wooden spoon
- 1 Measuring cups
- 1 and spoons
Ingredients
- 2 large (~600 g) onions, oil for frying
- 6 tbsp butter (I use Miyokos cultured butter)
- 1 small (60 g) carrot
- ½ large grated (120 g) apple
- ⅓ grated (30 g) red bell pepper
- 100 g plant-based bacon or beef (I use Light Life)
- 1 tbsp vegan chicken bullion
- 2 tbsp mango or mixed fruit chutney
- 1 tbsp peanut butter
- 2 tsp S&B curry powder
- 1 pack (200 g) curry roux cubes
- 4 tsp Bull Dog Worcestershire sauce
- 2 tsp Bull Dog Fruit
- Vegetable Sauce
- 2 tsp red miso paste
- 1 tbsp instant coffee
- 1 tbsp rice vinegar
- 1 ½ divided (375 ml) cups of water + 5 cups (1250 ml) of water
- 1 tsp divided salt, to taste ⅛ – ¼ teaspoon white pepper, or to taste
- ⅛ – ¼ tsp togarashi or cayenne, to taste
- 4 tsp dark soy sauce, optional.
Instructions
- Thinly slice the onions and add them to a large pot with oil over medium heat. Sauté for about five minutes, stirring frequently.
- Add the butter to the pot and let it melt. Once melted, add the carrots, apple, and red bell pepper. Cook for an additional five minutes until vegetables are soft
- Add the plant-based bacon or beef and cook for an additional two minutes until slightly browned
- Add the vegan chicken bullion, mango or mixed fruit chutney, peanut butter, S&B curry powder, curry roux cubes, Bull Dog Worcestershire sauce, Bull Dog Fruit Vegetable Sauce, red miso paste, instant coffee, and half of the rice vinegar. Stir to combine and cook for an additional two minutes
- Add the water and salt and bring to a boil. Lower the heat, cover with a lid, and let the curry simmer for about twenty minutes or until the sauce has thickened
- Once the sauce has thickened, stir in the remaining rice vinegar, white pepper, togarashi or cayenne, and dark soy sauce (if using). Taste and adjust seasoning as needed
- Serve the curry with your favorite protein or vegetable add-ons such as karaage, korokke, natto, katsu (I used tofu katsu), tempura, fried/sauteed vegetables, and rice
Video
Notes
- If you don’t have any vegan chicken bullion, you can substitute it with vegetable stock or even water.
- You can adjust the heat of this curry by adding more togarashi or cayenne if desired.
- For a richer flavor, you can add some mirin to the sauce when cooking.
- Feel free to add your favorite vegetables or proteins to the curry.
- You can also add a dollop of dairy-free yogurt on top for extra creaminess.
- If you like a sweeter curry, try adding some brown sugar when cooking the sauce.
- Serve with a pickled scallion bulb (ryakyozuke) for a unique flavor.
- Leftovers can be stored in an airtight container and refrigerated for up to 3 days or frozen for longer storage. Reheat over low heat until warmed through.
Nutrition
Nutrition Information
- Sugar: 12.2 g
- Sodium: 800mg
- Fat: 21.1 g
- Saturated Fat: 8.3
- Unsaturated Fat: 9.6
- Trans Fat: 0.4
- Carbohydrates: 26.7 g
- Fiber: 4.49
- Protein: 7.1
- Cholesterol: 0
What to serve with Coco Ichibanya Curry?
Coco Ichibanya Curry is best served with steamed white rice, as well as a side of pickled vegetables or a salad. It can also be enjoyed with naan bread or another type of flatbread for an extra layer of flavor.
To make it even more filling, add in some sautéed tofu or tempeh for added protein. The flavors of this dish will also pair well with lightly seasoned vegetables such as roasted carrots, steamed broccoli, or sautéed spinach.
Finally, top it off with a sprinkle of toasted sesame seeds and freshly chopped scallions for the perfect finishing touch!
How to store leftover Coco Ichibanya Curry?
You can store leftover Coco Ichibanya curry in an airtight container in the refrigerator for up to 3 days. If you plan on storing it for longer, it is best to freeze it for optimal freshness.
When reheating, make sure to heat over low heat until warmed through, and serve with freshly steamed white rice.
Can pregnant women eat this?
Yes, as long as the ingredients are cooked thoroughly and there is no raw or undercooked food in the dish. It is important to note that pregnant women should avoid any alcohol-based ingredients such as Worcestershire sauce and mirin when making this dish.
It is best to check with your healthcare provider before consuming any type of food while pregnant.
FAQs
Can this Curry be made gluten-free?
Yes, this Coco Ichibanya Curry can easily be adapted to make it gluten-free. Instead of using regular soy sauce and Worcestershire sauce which contain wheat, use a gluten-free alternative such as tamari or coconut aminos (for the soy sauce).
Additionally, make sure to check the labels on all ingredients to ensure that they are gluten-free. Finally, use gluten-free flour or cornstarch for thickening the curry sauce if desired.
Can this Curry be made in an Instant Pot?
Yes, it can! To make Coco Ichibanya Curry in an Instant Pot, start by sautéing the aromatics and vegetables as directed. Then add the remaining ingredients to the pot except for the rice vinegar, white pepper, togarashi or cayenne, and dairy-free yogurt.
Cook on high pressure for 10 minutes, natural release for 10 minutes, and then finish with a quick release. Once cooked, stir in the vinegar and pepper and serve with a dollop of dairy-free yogurt.
Wrapping Up
Coco Ichibanya Curry is a delicious and hearty Japanese-style curry dish that is sure to please. It’s easy to customize with your favorite vegetables, proteins, and spices, making it perfect for any occasion.
Serve it with steamed white rice or naan bread and some fresh veggies on the side for a complete meal. Plus, it can easily be made vegan and gluten-free with a few simple swaps.
Thank you for reading and we hope you enjoy your next Coco Ichibanya Curry adventure!
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Rebecca Novak is a trained chef with over 10 years of experience in the food industry. She has worked in both fine dining and casual Hungarian restaurants and specializes in creating dishes using fresh, seasonal ingredients. She also loves exploring different cuisines worldwide, which allows her to bring unique flavors and ideas to the recipes she creates for Hungarianchef.com. Read more
