Description
Japanese Curry on Rice is a rich, hearty, and comforting dish featuring tender vegetables and optional meat simmered in a mild, savory, and slightly sweet curry sauce, served over fluffy steamed rice. It’s an approachable and adaptable meal perfect for any occasion.
Ingredients
Scale
- 1 large onion, thinly sliced
- 2 medium carrots, peeled and chopped into chunks
- 2 medium potatoes, peeled and cut into bite-sized pieces
- 1 tbsp vegetable oil or butter
- 500g (1 lb) boneless chicken thighs or beef (optional), cut into cubes
- 3 cups water or chicken broth
- 100g Japanese curry roux (usually ½ a box of store-bought curry blocks)
- 1 tsp grated ginger (optional)
- 1 tsp minced garlic (optional)
- 1 tbsp soy sauce (for added umami)
- 1 tsp honey or grated apple (for a hint of sweetness)
- Cooked Japanese short-grain rice, for serving
Instructions
- Prep all your ingredients. Slice the onion, chop the carrots and potatoes into chunky, uniform pieces. If using meat, cut it into bite-sized cubes.
- Heat the vegetable oil or butter in a large pot over medium heat. Add the onions and cook until they turn soft and golden brown. Add garlic and ginger if using, and cook for an additional 1-2 minutes until fragrant.
- Add the optional meat to the pot and sear until all sides are browned.
- Toss in the chopped carrots and potatoes. Stir everything together for a couple of minutes.
- Pour in the water or broth. Bring to a boil, then reduce to a simmer.
- Add the Japanese curry roux blocks to the pot. Stir until they dissolve completely.
- Continue to simmer for about 15-20 minutes, or until the vegetables are tender and the sauce has thickened to your desired consistency. Stir occasionally to prevent sticking.
- Stir in the soy sauce and honey or grated apple for added flavor.
- Serve the Japanese curry hot over freshly cooked Japanese short-grain rice.
Notes
- For a richer flavor, consider using chicken broth instead of water.
- Adjust the amount of curry roux to achieve your preferred thickness and flavor intensity.
- This Japanese curry recipe is excellent for meal prepping as the flavors meld and deepen overnight.
- You can customize this Japanese curry with other vegetables like bell peppers, mushrooms, or green beans.
- If you don’t have curry roux blocks, you can make your own Japanese curry powder blend.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 450 kcal
- Sugar: 10g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg