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Japanese Curry Rice カレーライス
4.8 from 155 votes

Japanese Curry Rice カレーライス

Japanese Curry Rice features bite-sized pieces of protein, potatoes, carrots, and onions simmered in a mild curry roux enriched with grated apple and honey. This blend yields a slightly sweet, savory, and thick curry sauce served over steamed rice. The use of commercial curry roux blocks simplifies the sauce preparation, while the fresh ingredients provide texture and flavor.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 6 people
Calories: 500 kcal
Course: Main Course
Cuisine: Japanese

Ingredients

  • 1 2/3 cups rice uncooked; follow the instructions on your rice cooker
  • 1/2 curry roux large packet
  • 9 oz your preferred protein *3
  • 1 brown onion
  • 1 potato 4, large
  • 1 carrot *5
  • 1 tbsp olive oil
  • 2 cloves garlic
  • ¼ cup apple grated
  • 1 tbsp honey
  • Pinch salt to taste
  • Pinch black pepper to taste
  • 2 cups water approximately 500 ml
  • fukushinduke optional, or rakkyo; to accompany condiments
  • Worcestershire sauce optional

Instructions

    Cup of Yum
  1. Start to cook rice. *7
  2. Cut the meat into bite size pieces and set aside
  3. Peel and cut the potatoes, carrot, and onion into large bite size pieces and set aside.
  4. Peel and slice the garlic.
  5. Heat olive oil in a pot over medium heat and add garlic
  6. When the garlic is fragrant, add the onion to cook.
  7. Add the chicken to cook and when they change into whitish colour, add potato, carrot, and onion and stir with a wooden spatula.
  8. When the oil has coated evenly on all the ingredients and the outer-edge of the potatoes have become transparent, add the water, honey, and grated apple.
  9. Bring it to boil and then turn the heat down to low to simmer until the potatoes become soft. and all the other ingredients are cooked. (Takes about 15 minutes)
  10. Turn the heat off, break the curry sauce blocks apart and add to the pot.
  11. Make each piece of curry roux dissolve into the cooking water in ladle with a pair of chopsticks *8
  12. Turn the heat back on low and bring to simmer to thicken the sauce.
  13. Serve cooked plain rice in a shallow bowl and pour the curry over the rice.
  14. Garnish with Fukushinduke and Rakkyo if you like. *Optional

Notes

  • Cooking rice time varies depending on the method; start it first so the curry and rice finish together.
  • Protein can be substituted with beef, pork, prawn, or any preferred choice.
  • Use the larger curry roux packet (about 8 oz/230 g) for the indicated recipe quantities.
  • Add pickled vegetables like fukushinduke or rakkyo as traditional condiments to balance the curry's richness.
  • When adding curry roux blocks, dissolve them gently using a ladle off heat to avoid lumps.

Nutrition Information

Calories 500kcal (25%) Carbohydrates 86g (29%) Protein 16g (32%) Fat 8g (12%) Saturated Fat 3g (15%) Cholesterol 25mg (8%) Sodium 43mg (2%) Potassium 504mg (11%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 2785IU (56%) Vitamin C 8.3mg (9%) Calcium 58mg (6%) Iron 3.2mg (18%)

Nutrition Facts

Serving: 6 people

Amount Per Serving

Calories 500

% Daily Value*

Calories 500kcal 25%
Carbohydrates 86g 29%
Protein 16g 32%
Fat 8g 12%
Saturated Fat 3g 15%
Cholesterol 25mg 8%
Sodium 43mg 2%
Potassium 504mg 11%
Fiber 3g 12%
Sugar 4g 8%
Vitamin A 2785IU 56%
Vitamin C 8.3mg 9%
Calcium 58mg 6%
Iron 3.2mg 18%

* Percent Daily Values are based on a 2,000 calorie diet.