Cook vegetables until soft
Potatoes and carrots should be tender before stirring the roux.
Japanese Recipe
Japanese curry rice
For Japanese curry rice, vegetables and meat are first fried, then boiled in broth until soft and bound with curry roux. The sauce is said to be thick, mildly sweet and spicy.
Total time
1 hr
Calories
680 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
Japanese curry rice with potatoes and carrots
Japanese curry rice differs from Indian curries: it is milder, darker and often tied with ready-made or home-made curry roux. Potatoes, carrots and onions give sweetness and make the dish satisfying.
Lunch
One-Pot Recipes
Dinner
Meat
Recipe
Japanese curry rice
Japanese curry rice is a mildly spicy curry with meat or tofu, potatoes, carrots, onions and a creamy curry roux sauce. It goes well with freshly cooked rice.
Ingredients
4 servings
Method
-
1
Fry the ingredients
Heat oil. Fry meat or tofu, onions, carrots and potatoes for a few minutes.
-
2
Simmer
Add stock or water and simmer for 25 to 30 minutes until the potatoes and carrots are tender.
-
3
Stir in roux
Reduce heat and stir in the curry roux until the sauce thickens and becomes smooth.
-
4
Season to taste
Add soy sauce, honey or grated apple to taste and leave to marinate gently for a few minutes.
-
5
Serve with rice
Serve the curry creamy next to or on Japanese rice.
Kitchen know-how
Tips for Japanese curry rice
Roux at low heat
Curry Roux binds quickly and can attach to the bottom of the pot. After stirring, reduce heat.
Serve with rice
Japanese curry rice needs plain rice to balance the thick sauce.
Variations
How to adapt this recipe
Serve Japanese curry with tonkatsu or chicken katsu, which makes katsu curry.
Use tofu, potatoes, carrots, onions and mushrooms and add vegetable stock.
Nutrition per serving
680kcal
92.0 gCarbohydrates
24.0 gProtein
22.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Japanese curry rice
Curry roux is a flavoured bond of fat, flour and curry spices. You can buy it or cook it yourself.
It is usually milder and sweeter than many other curries, and the pungency depends on the roux used.
Yes, the sauce often tastes even rounder when heated up. If it gets too thick, add a little water when heated.
Plain Japanese rice is classic, pickled vegetables or coleslaw are a fresh contrast.
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