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family friendly comforting curry

Japanese Curry Rice

This comforting Japanese curry rice combines tender vegetables, your choice of protein, and rich curry roux for the ultimate weeknight dinner. Unlike spicy Indian curries, this version is mild, slightly sweet, and incredibly satisfying - perfect for the whole family to enjoy.
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Course: Main Course
Cuisine: Japanese
Keyword: Curry
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 485kcal

Equipment

Chef's Knife
Chopping Board
Medium Saucepan
Large Saucepan

Ingredients

  • 1 2/3 cups uncooked rice
  • 1/2 packet curry roux
  • 9 oz chicken beef, or pork, cut into bite-sized pieces
  • 1 brown onion diced
  • 1 large potato peeled and cubed
  • 1 carrot sliced
  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 1/4 cup grated apple
  • 1 tbsp honey
  • Salt and pepper to taste
  • 2 cups water

Instructions

  • Cook rice according to package instructions and keep warm.
  • Heat olive oil in a large pot over medium heat.
  • Add diced onion, minced garlic, sliced carrot, and cubed potato. Sauté for 5-7 minutes until onion becomes translucent.
  • Add protein pieces and cook until browned on all sides, about 5-8 minutes.
  • Add water and bring to a boil, then reduce heat and simmer for 10 minutes until vegetables are tender.
  • Add curry roux, grated apple, and honey. Stir until roux dissolves completely.
  • Simmer for 10-15 minutes, stirring occasionally, until curry thickens to desired consistency.
  • Season with salt and pepper to taste.
  • Serve hot over cooked rice.

Notes

Curry roux can be found in Asian grocery stores or online; Golden Curry and Vermont Curry are popular brands
Grating the apple helps it dissolve completely and adds natural sweetness to balance the curry
For thicker curry, simmer longer with lid off; for thinner consistency, add more water
Curry tastes even better the next day as flavors develop overnight
Substitute protein with tofu or extra vegetables for a vegetarian version
Store leftovers in refrigerator for up to 3 days or freeze for up to 3 months
Serve with fukushinduke (pickled vegetables) or rakkyo (pickled scallions) for authentic flavor

Nutrition

Calories: 485kcal | Carbohydrates: 68g | Protein: 22g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 55mg | Sodium: 890mg | Potassium: 645mg | Fiber: 4g | Sugar: 12g