Japanese Curry on Rice
A comforting and savory Japanese-style curry served over fluffy rice — a perfect balance of sweetness, spice, and umami in every bite!
Equipment
- Large Pot
- Cutting board
- Knife
- Wooden Spoon
Ingredients
Main Ingredients
- 2 tbsp vegetable oil
- 1 onion diced
- 2 carrots chopped
- 2 potatoes cubed
- 2 cups water adjust as needed
- 1 package Japanese curry roux available in Asian grocery stores
- 2 cups cooked rice preferably Japanese short-grain
Optional Add-ins
- chicken, beef, pork, tofu, or seafood optional protein of choice
- green peas, zucchini, mushrooms, or spinach optional vegetables
Instructions
- Wash, peel, and chop all vegetables. Cut proteins into bite-sized pieces.
- Heat vegetable oil in a large pot over medium heat until shimmering.
- Add diced onions and cook until translucent and fragrant, about 5 minutes.
- Add chopped carrots and cubed potatoes, stirring to coat with oil and onions.
- Pour in water to cover the vegetables, bring to a boil, then reduce heat to a simmer.
- Cook for 15–20 minutes, or until vegetables are tender.
- Break the curry roux into smaller pieces and stir into the pot until completely dissolved and thickened.
- Add cooked or raw protein (if using) and simmer until fully cooked or heated through.
- Serve hot curry over warm rice and garnish with sesame seeds, chopped green onions, or pickled vegetables.
Notes
Store leftovers in the fridge for up to 4 days or freeze for 3 months. For a twist, add diced apples or coconut milk to your curry. Reheat on the stovetop until steaming hot before serving.