Japanese Curry Rice

Name: Japanese Curry Rice
Prep time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 2 cups short-grain rice (uncooked); 400g boneless skinless chicken thighs (or beef chuck), cut into 3 cm pieces; 2 large onions, cut into medium dice; 2 medium potatoes, cut into 3 cm cubes; 2 medium carrots, cut into 1.5 cm rounds; 1 tbsp vegetable oil; 800ml water; 1 pack Japanese curry roux blocks (e.g. S&B Golden Curry, medium, approx. 100g); 1 tsp Worcestershire sauce; 1 tsp ketchup (optional, for depth); salt and black pepper to taste

Japanese curry (kare raisu) arrived in Japan during the Meiji era through British sailors and Indo-British colonial recipes. Quickly adapted to Japanese taste, it became denser, sweeter, and less spicy. Pre-packaged roux blocks (introduced in the 1960s) democratized preparation: anyone can make it at home in 40 minutes. Japanese curry is today one of the most consumed dishes in Japan — surveys show Japanese eat it 70-80 times a year. Served with katsu (breaded cutlet), rice, pickled radish (fukujinzuke). Each family has a preferred roux brand.

Total time40m

Active time30m

Servings4

DifficultyEasy

Cost$$

Add to my meal plan

❤️

Rich in protein

Filling and nutritious

❄️

Can be frozen

Great for meal prep

⭐

Traditional recipe

Authentic taste

Ingredients 4 servings

2 cups short-grain rice (uncooked)
400g boneless skinless chicken thighs (or beef chuck), cut into 3 cm pieces
2 large onions, cut into medium dice
2 medium potatoes, cut into 3 cm cubes
2 medium carrots, cut into 1.5 cm rounds
1 tbsp vegetable oil
800ml water
1 pack Japanese curry roux blocks (e.g. S&B Golden Curry, medium, approx. 100g)
1 tsp Worcestershire sauce
1 tsp ketchup (optional, for depth)
Salt and black pepper to taste

How to make it

1THE RICE: rinse 360 g (2 cups) short-grain rice in cold water 3–4 times until the water runs clear; place in a pot with 540 ml (2½ cups) cold water; bring to a boil uncovered, cover, reduce to lowest heat and cook 13 minutes; remove from heat and rest covered 10 minutes; do not lift the lid.
2CARAMELIZE THE ONIONS: in a large pot, heat 1 tbsp oil over medium heat; add 2 medium-diced onions and cook, stirring often, for 15–20 minutes until soft and golden — DO NOT skip this step; the caramelized onions are the backbone of flavour.
3BROWN THE MEAT: add 400 g boneless chicken thighs or beef chuck cut in 3 cm pieces, season with salt and pepper, sear on all sides 3–4 minutes; the meat must have a deep golden crust — extra flavour.
4VEGETABLES: add 2 carrots cut in 1.5 cm rounds and 2 potatoes cut in 3 cm cubes; stir 1 minute to coat the vegetables in the oil.
5SIMMER THE BASE: pour in 800 ml water, bring to a boil, reduce to a gentle simmer uncovered for 15 minutes, or until the potato is just tender (check with a skewer).
6ADD THE ROUX: remove the pot from the heat; break 100 g Japanese curry roux blocks into small pieces and stir into the pot until fully dissolved — adding off heat prevents lumps.
7THICKEN THE SAUCE: return the pot to low heat and simmer, stirring frequently, for 10 minutes until the sauce is thick and glossy — it should coat the back of a spoon; stir in 1 tsp Worcestershire sauce and 1 tsp ketchup for depth, taste and adjust salt.
8SERVE: spoon a generous portion of curry over hot rice in deep plates; traditional accompaniments: katsu schnitzel, shredded cabbage, pickled red radishes (fukujinzuke); a single plate holds both rice and curry without mixing them — you spoon them together at the table.