5 from 1 vote
Japanese curry rice served in a Japanese pottery bowl with a small wooden spoon
Japanese Curry Rice
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

A home-made recipe for a very popular Japanese take-away dish, Japanese Curry Rice.

Course: Main Course, Main Dish, Rice
Cuisine: Japanese
Servings: 6 people
Calories: 500 kcal
Author: Shihoko | Chopstick Chronicles
Ingredients
  • 3 cups uncooked rice Follow the instructions on your rice cooker. *1
  • 1 packet 100g Japanese curry sauce mix Use any brand you like.
  • 250 g your preferred meat I used Beef for the post *2
  • 1 brown onion
  • 300 g potato
  • 100 g carrot
  • 1 tbsp olive oil
  • 2 cloves of garlic
  • ΒΌ cup grated apple
  • 1 tbsp honey
  • Pinch of salt and pepper to taste
  • 2 cups water approximately 500 ml
  • Fukushinduke and/or Rakkyo to accompany condiments *3 optional
  • Worcestershire sauce optional
Instructions
  1. Cut the meat into bite size pieces and set aside
    Japanese curry rice ingredients, beef, onion, potato, carrot and curry roux
  2. Peel and cut the potatoes, carrot, and onion into large bite size pieces and set aside.
    4 panels of photos showing how to cut each of Japanese curry rice ingredients
  3. Heat olive oil in a pot over medium heat and add garlic
  4. When the garlic is fragrant, add the beef and cook until browned.
  5. Add the potato, carrot, and onion and stir with a wooden spatula.
  6. 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.
  7. 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.
  8. Turn the heat off, break the curry sauce blocks apart and add to the pot.
Recipe Notes

*1 cooking rice instruction and time are not included in this recipe. See "how to cook rice without a rice cooker"

*2 The meat can be replaced with any protein like chicken, pork, prawn, etc.

*3 Fukshinduke is pickled radish, eggplant, and other vegetables that are commonly used as condiments for Japanese curry rice. You can purchase them in a jar. Rakkyo is also pickled scallion also commonly used as a condiment for Japanese curry rice and this can be purchased in a jar as well.

Nutrition Facts
Japanese Curry Rice
Amount Per Serving
Calories 500 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 3g 15%
Cholesterol 25mg 8%
Sodium 43mg 2%
Potassium 504mg 14%
Total Carbohydrates 86g 29%
Dietary Fiber 3g 12%
Sugars 4g
Protein 16g 32%
Vitamin A 55.7%
Vitamin C 10.1%
Calcium 5.8%
Iron 17.9%
* Percent Daily Values are based on a 2000 calorie diet.