Japanese Curry Rice
Quick answer
- Total time
- 55 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
A single block of store-bought roux thickens the sauce and gives Japanese curry its mild, slightly sweet taste.
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There is no blending of spices as with Indian curry, which is how it became an everyday family dish in Japan that tastes the same every time. Potatoes, carrots, and onions are cut large so they hold their shape in the thick sauce.
Ingredients
Instructions
- 1
Cut 300g beef or chicken into 3 to 4cm bite-sized pieces.
Cut the potatoes, carrot, and onion into large chunks so they cook steadily and hold their shape during the simmer.
- 2
Heat a pot over medium-high heat and add the meat and onion together, stirring as they cook.
When the meat surface changes color and the onion begins to turn translucent, loosen any stuck bits with a little of the measured water.
- 3
Add the potatoes and carrot and mix them evenly with the meat and onion.
Keep the remaining measured water ready to pour in during the next step.
- 4
Pour in the remaining portion of the measured 600ml water and bring it to a boil over high heat.
Reduce to medium heat, skim foam from the surface, and simmer for 15 to 20 minutes.
- 5
When a chopstick slides easily into a potato piece, reduce the heat to low.
Add 100g curry roux and press it with a spoon until no solid chunks remain.
- 6
Simmer on low for 5 minutes, scraping the bottom as you stir so the thick sauce does not scorch.
When glossy and coating the spoon, ladle it over 4 bowls of cooked rice.
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