Japanese Curry Rice

Warm your soul with the comforting flavors of Japanese Curry Rice, a hearty and savory dish that’s perfect for any occasion. This recipe features tender pieces of chicken or beef, melt-in-your-mouth potatoes, sweet carrots, and a velvety curry sauce made with Japanese curry roux, offering a flavorful balance of spice and umami. The curry is simmered to perfection, allowing the rich flavors to meld together, and is served over fluffy steamed rice for an irresistibly satisfying meal. With just 15 minutes of prep and a simple one-pot cooking process, this family-friendly dish is both easy to make and utterly delicious. Customize the heat level to your liking with mild, medium, or hot curry roux, and enjoy a true taste of Japan from the comfort of your kitchen.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 400 grams boneless chicken thighs or beef chuck
• 1 large onion
• 1 large carrot
• 2 medium potato
• 100 grams Japanese curry roux blocks (mild, medium, or hot)
• 2 tablespoons vegetable oil
• 700 milliliters water
• 4 servings steamed rice
• 2 cloves garlic (optional)
• 1 teaspoon ginger (optional)

Directions

Step 1

Peel and dice the onion into medium-sized chunks. Peel and slice the carrot into half-moons. Peel and cut the potatoes into bite-sized cubes.

Step 2

If using chicken thighs, trim excess fat and cut into bite-sized pieces. If using beef chuck, cut into 1-inch cubes.

Step 3

Heat the vegetable oil in a large pot over medium heat. Add diced onions and sauté until softened and lightly golden, about 5 minutes. If using, add minced garlic and ginger and cook for an additional 1-2 minutes.

Step 4

Add the chicken or beef to the pot and sauté until browned on all sides, about 5 minutes.

Step 5

Stir in the carrots and potatoes, cooking for an additional 2 minutes to lightly coat them in the oil and juices.

Step 6

Pour in 700 milliliters of water and bring to a boil. Reduce the heat to low, skim off any foam or impurities that rise to the surface, and let the mixture simmer for 15 minutes or until the meat and vegetables are tender.

Step 7

Break the Japanese curry roux blocks into smaller pieces and add them to the pot. Stir well until the roux is fully dissolved and the sauce thickens.

Step 8

Continue to simmer for another 5-10 minutes over low heat, stirring occasionally to prevent sticking and ensuring a smooth, glossy curry sauce.

Step 9

Taste the curry and adjust seasoning if necessary. Turn off the heat once everything is well-combined and cooked through.

Step 10

Serve the Japanese curry over steamed rice, garnished with optional toppings like pickled ginger or chopped green onions if desired.

Nutrition Facts

Serving size	2450.1 grams (2450.1g)

Amount per serving	% Daily Value*
Calories	2832

Total Fat 121.20g	155%
Saturated Fat 36.70g	184%
Polyunsaturated Fat 20.60g
Cholesterol 385mg	128%
Sodium 3897mg	169%
Total Carbohydrate 307.80g	112%
Dietary Fiber 11.80g	42%
Total Sugars 21.90g
Protein 120.10g	240%

Vitamin D 28IU	140%
Calcium 292mg	22%
Iron 8mg	43%
Potassium 2926mg	62%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.9%

Protein: 17.1%

Carbs: 43.9%