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Japanese Curry on Rice

Savor Japanese Curry on Rice: Your New Comfort Food Favorite

Discover the warmth and simplicity of Japanese Curry on Rice, a beloved comfort food that is both delicious and versatile.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Japanese
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 large Onions yellow or white
  • 2 medium Carrots fresh
  • 2 medium Potatoes Yukon Gold
  • 3 cloves Garlic fresh
  • 2 tablespoons Butter for sautéing
For the Liquid
  • 4 cups Water or Stock vegetable or beef stock recommended
For the Protein
  • 1 pound Cubed Beef or chicken, pork, or tofu
For the Seasoning
  • 1 package Japanese Curry Roux S&B Golden Curry or Vermont Curry recommended
Optional Flavor Enhancers
  • 1 tablespoon Worcestershire Sauce
  • 2 tablespoons Ketchup
  • 1 tablespoon Honey
  • 1 medium Apple grated
For Serving
  • 3 cups Rice medium-grain white rice like Nishiki or Koshihikari

Equipment

  • medium pot
  • Cutting Board
  • knife

Method
 

Step-by-Step Instructions for Japanese Curry on Rice
  1. Begin by chopping the potatoes, carrots, and onions into 1-inch chunks for even cooking. Mince garlic and grate an apple.
  2. Soak the chopped potatoes in warm water for 15 minutes to reduce starch and enhance creaminess.
  3. Sprinkle salt on the cubed beef and let it sit at room temperature for about 10 minutes.
  4. In a medium pot, heat oil and sear the beef cubes until browned on all sides (5-7 minutes). Remove and set aside.
  5. Melt butter in the same pot and sauté the onions until golden brown and caramelized (about 8 minutes).
  6. Add minced garlic, soaked potatoes, and chopped carrots to the pot, stirring for 2 minutes, then return the beef.
  7. Pour in the water or stock to cover the ingredients in the pot and stir in optional ingredients.
  8. Cover and simmer for about 15 minutes on medium-low heat, stirring occasionally.
  9. Check the texture of the potatoes; if tender, proceed to add the curry roux.
  10. Remove from heat and gradually add the curry roux, stirring until fully dissolved.
  11. Return to low heat and simmer uncovered for another 15 minutes, stirring continuously.
  12. Serve the curry hot over a mound of fluffy rice.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 120IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

Store leftover curry in an airtight container for up to 3 days; freeze without potatoes for longer storage.

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