If you’ve ever had Japanese curry with rice from a take-away sushi store or at a Japanese restaurant, you’ll know how incredibly delicious it is. So it comes as no surprise how popular it is and how often I see people, especially school students, chowing down big bowls of it in the food court. If you are one of these people who loves eating those take-away Japanese curries from sushi shops then you’ll know how expensive they can be, one bowl can sometimes cost as much as $6 to $8, and it’s usually just a lot of rice. But you’ll also know how irresistible they are. So I thought I would share with you how to make your own Japanese curry at home, which tastes just as delicious and will save you money!
If you’ve never tasted Japanese curry then you’re in for a treat. It is very different to other curries, such as Indian, as it is a much sweeter and milder taste. It also does not use as much spices and is generally a thicker consistency. In Japan, beef is the most common meat used in the curry, but chicken is also another popular option. However, in Australia it is mostly always served with crumbed chicken or pork cutlets. You can really use whatever you want though, you could even add prawns or make it meatless and just add some extra vegetables, such as zucchini or eggplant.
Japanese curry rice is is in the top 3 favourite dishes of Japanese children. But I know it’s not only Japanese children who love it. All of my children’s friends loved eating it whenever they came over to our house, especially one of my son’s friends. Every time he came over he would request to have it for lunch so I would always make a large batch and he would take home the leftovers. Although I haven’t seen him for many years now I’m sure he is lining up for the curry at all the Japanese take-away stores that have opened up around Brisbane.
The flavour of the Japanese curry is also quite versatile and does not always have to be served with rice. In Japan, some common adaptations of the curry are: “Karee Udon”, udon noodles in a curry flavoured broth; “Karee Ramen”, ramen noodles in curry broth; and “Karee pan”, which is a thicker curry sauce inside a deep-fried bun, this one is a little evil for the body but it is one of my daughter’s favourite Japanese foods. All of these Japanese curry dishes are to die for so stay tuned in the future as I will share how to make some of them.
- 3 cups uncooked rice Follow the instructions on your rice cooker.
- 1 packet (115g) Japanese curry sauce mix Use any brand you like.
- 250 g your preferred meat I used chicken thigh
- 300 g brown onion
- 250 g potato
- 100 g carrot
- 1 tbsp olive oil
- 3 1/2 cups water approximately 850 ml / 28 fl oz
Set the rice according to your rice cooker's instructions.
As you wait for the rice to cook, begin to prepare the meat and vegetables by cutting them all up in bite-sized pieces.
Heat oil in a large pot on medium heat and cook both the meat and vegetables until well-cooked.
Add the water and simmer on low to medium heat until the vegetables are soft.
Turn the heat off, break the curry sauce blocks apart and add to the pot.
Keep the heat turned off and stir the curry sauce blocks to dissolve them.
Turn the heat back on to low and simmer for 10 minutes until the sauce has thickened, stirring occasionally to avoid burning the bottom of the sauce.
Serve over warm, cooked rice.