Japanese Curry Rice
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.
Ingredients
- 1 cup cooked rice
- 1/4 onion, diced
- 1 small carrot, diced
- 1 small potato, diced
- 1/2 cup protein of choice (optional: diced chicken, beef, or tofu)
- 1 cup water
- 1 cube Japanese curry roux
- 1 teaspoon oil
- Salt to taste
- 3 tablespoons butter
- 3 tablespoons white flour
- 1 tablespoon curry powder
- 1 tablespoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon cayenne pepper (optional, for heat)
- 1 tablespoon soy sauce
- 1 teaspoon ground black pepper
Ingredients for Japanese curry roux:
Instructions
- *Prepare Vegetables and Protein:* Dice the onion, carrot, and potato into small pieces. If using protein, cut it into bite-sized pieces.
- *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.
- *Cook Protein:* If using protein, add it to the pot and cook until lightly browned.
- *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.
- *Season:* Taste and adjust the seasoning with salt if necessary.
- *Serve:* Place cooked rice in a bowl. Pour the curry over the rice, ensuring a generous amount of sauce and vegetables.
- Melt Butter: In a small saucepan over medium heat, melt the butter.
- 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.
- Add Spices: Mix in the curry powder, garam masala, turmeric, and cayenne pepper (if using). Stir well to combine.
- Simmer: Cook for another minute until the spices are fragrant.
- Season: Add soy sauce and black pepper, stirring to incorporate.
- Cool and Store: Remove from heat. Let it cool, then store in an airtight container. Use as a base for Japanese curry dishes.
Instructions for Japanese curry roux:
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.
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