:rolleyes:
I’ve had Thai curry in Japan. They don’t consider it Japanese curry. The OP asked for anime curry which is probably traditional Japanese curry.
Curry House is awesome! I like going there on my occasional trips to Little Tokyo for manga and to the Marukai market downstairs. They also have a little take-out place next to Marukai where they sell a limited menu. Their curry bread is great, and I wish I knew how to make some at home so I could eat it more often. FYI: the take-out Curry House is closed on Sundays. I did see a bunch of Naruto cosplayers hanging out in the vicinity last time I went there (mentioned just to keep the anime part of the thread). 
Even my Jpanese friends who would make everything else from scratch used those Golden Curry packets. They added potatoes and carrots and meat. More of a baby shit green than red though.
Well, what you really need are heroic vegetables, willing to sacrifice themselves…
Isn’t that how everyone makes their curry? That’s how I always do it. Hard to find those vegetables outside of Japan, though.
But that’s my point, where I live and in most areas I’ve been to, Japanese prepared curry packets are practically unavailable, however I do have access to prepared Thai Massaman Curry Paste, which is the closest in flavor profile and color to authentic Japanese curry and makes a good substitute. Of course the only difference is the addition of coconut milk, which really makes it tastier than typical Japanese curry. So, just a tip… if someone wants to experiment making an authentic Anime Curry and has no access to Japanese curry packets you can make an outstanding and similar curry by going the Massaman Curry route.
I think the easiest way to do Japanese curry, if you don’t have access to the House Brand curry, is simply to make the roux yourself. The Massaman recipe will make a nice curry, but it’s doesn’t taste like Japanese curry (to me at any rate.)
Anyhow, the roux is basically just oil, flour, and curry powder. Here’s a very good explanation for making Japanese curry from scratch, including a link to making your own curry powder, if you’re interested in that level of precision.
However, I, too, default to prepackaged Japanese curry roux, when I’m in the mood for Japanese curry (like right now.) The brand I find around here is S&B Golden Curry.
I agree. That Massaman curry recipe that I linked was representative and an example, and will not taste anything like Japanese curry, but the prepared Mae Ploy Massaman Curry paste will make something related and as I pointedly said, “similar”, and “substitiutional” to Japanese Curry. If anything, it could serve quite well as an enhancement or substitute to the curry powder in the homemade Japanese curry roux recipe you have given.