Japanese Curry Rice
A comforting and flavorful Japanese-style curry with tender meat and vegetables served over steamed rice.
15 mins
Prep Time
30 mins
Cook Time
4
Servings
Ingredients
- 2 cups Japanese curry roux (store-bought or homemade)
- 1 lb beef or chicken, cut into bite-sized pieces
- 2 large potatoes, peeled and cubed
- 2 carrots, peeled and sliced
- 1 onion, chopped
- 2 cups water or beef/chicken broth
- 1 tbsp vegetable oil
- 4 cups cooked Japanese short-grain rice
Nutrition Facts
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Instructions
Heat oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add the meat and cook until browned on all sides, about 5 minutes.
Add the potatoes and carrots, stirring to combine with the meat and onions.
Pour in the water or broth, bring to a boil, then reduce heat to low. Simmer for about 15 minutes or until the vegetables are tender.
Break the curry roux into pieces and add to the pot. Stir continuously until the roux is completely dissolved and the curry thickens, about 5 minutes.
Simmer for another 5 minutes, stirring occasionally. Adjust thickness with water if needed.
Serve hot over steamed Japanese short-grain rice.
Chef's Tips
- Roux Options: For a richer flavor, use a combination of mild and hot curry roux.
- Vegetable Variations: Add other vegetables like bell peppers or mushrooms for extra texture.
- Meat Alternatives: Substitute beef or chicken with pork or tofu for a different protein option.
- Make Ahead: Curry tastes even better the next day as the flavors meld together.
- Storage: Store leftovers in the refrigerator for up to 3 days or freeze for up to 1 month.
