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Japanese Curry Rice

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Japanese Curry Rice pinit

Japanese Curry Rice is a beloved dish in Japan, known for its rich, thick curry sauce served over steamed rice. This version simplifies the process for a single serving, focusing on ease and accessibility while maintaining the comforting and hearty essence of the dish.

Japanese Curry Rice

Author: Taste Spread Cooking Method: Cuisine: Courses: Recipe Keys: Breakfast C Curry Rice J Japanese
Japanese Curry Rice
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Prep Time 20 mins Cook Time 30 mins Total Time 50 mins Difficulty: Beginner Servings: 1 Calories: 600-800 calories, depending on the choice of ingredients and serving size. Best Season: Suitable throughout the year

Ingredients

Ingredients for Japanese curry roux:

Instructions

  1. *Prepare Vegetables and Protein:* Dice the onion, carrot, and potato into small pieces. If using protein, cut it into bite-sized pieces.
  2. *Sauté Vegetables:* Heat oil in a small pot over medium heat. Add the onion, carrot, and potato, sautéing until the onion is translucent, about 5 minutes.
  3. *Cook Protein:* If using protein, add it to the pot and cook until lightly browned.
  4. *Add Water and Curry Roux:* Pour water into the pot, bringing it to a boil. Lower the heat, add the curry roux cube, and stir until fully dissolved. Simmer until the vegetables are tender and the sauce has thickened, about 15 minutes.
  5. *Season:* Taste and adjust the seasoning with salt if necessary.
  6. *Serve:* Place cooked rice in a bowl. Pour the curry over the rice, ensuring a generous amount of sauce and vegetables.

Instructions for Japanese curry roux:

  1. Melt Butter: In a small saucepan over medium heat, melt the butter.
  2. Add Flour: Put in the flour and keep stirring it all the time to make a thick paste. This process helps to mix the flour and fat well, which is essential for thickening sauces and soups. Cook for about 10 minutes until it turns golden brown.
  3. Add Spices: Mix in the curry powder, garam masala, turmeric, and cayenne pepper (if using). Stir well to combine.
  4. Simmer: Cook for another minute until the spices are fragrant.
  5. Season: Add soy sauce and black pepper, stirring to incorporate.
  6. Cool and Store: Remove from heat. Let it cool, then store in an airtight container. Use as a base for Japanese curry dishes.

Note

  • Feel free to add more vegetables or proteins like chicken, beef, or tofu.
  • This recipe uses store-bought curry roux for simplicity. Look for it in Asian supermarkets.
  • For an authentic experience, pair it with pickled radishes or a simple side salad.
Keywords: Japanese curry rice, Kare raisu recipe, Japanese curry roux, Curry sauce ingredients, Japanese curry spices, Kare raisu toppings, Chicken katsu curry, Beef curry rice, Pork katsu curry, Vegetarian curry rice

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