Japanese Curry Rice
Japanese curry rice — onions cooked down for sweetness, simmered with meat, potato, and carrot, then thickened with curry roux. Ladled generously over rice, it's everyone's comfort-food staple.
Ingredients
- Japanese curry roux · about 100g0.5 box
- Pork or beef · bite-size250 g
- Onions · sliced2
- Potatoes · large chunks2
- Carrot · large chunks1
- Water3.5 cups
- Cooking oil1 tbsp
- Cooked rice · to serve
- For depth (optional)
- Butter1 tbsp
- Apple or honey · grated, for sweetness1 tbsp
- Soy sauce1 tsp
Steps
Slice the onions; cut the potato and carrot into large chunks and the meat bite-size.
- ⏲ 8 min
Heat oil and saute the onions until well browned — the key to sweetness and depth.
- ⏲ 4 min
Add the meat to brown the surface, then add the potato and carrot and stir-fry together.
- ⏲ 15 min
Pour in the water, bring to a boil, skim the foam, and simmer over medium-low 15 minutes until the vegetables are tender.
- ⏲ 2 min
Turn off the heat and dissolve the curry roux completely. (Adding it while boiling makes lumps.)
- ⏲ 8 min
Simmer again on low 5-10 minutes, stirring occasionally, until thickened. Finish with butter, grated apple, and soy sauce. Serve over rice.
Tips & Variations
Variations
- Katsu curry: Top with a pork cutlet (see the tonkatsu recipe).
- Chicken/seafood: Use chicken, or shrimp and squid, instead of meat.
- Vegetable curry: Skip the meat for lots of mushroom, eggplant, and squash.
- Curry udon/donburi: Turn leftovers into curry udon or a rice bowl.
Tips
- Brown the onions deeply for that rich sweetness — don't rush it.
- Always dissolve the roux off the heat so it doesn't clump.
- Grated apple, honey, and butter make boxed roux taste homemade.
- It's even better the next day — a great make-ahead dish.
- Too thick? Add water. Too thin? Simmer a bit longer.
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