Description
Japanese Curry on Rice is a comforting and flavorful dish that combines tender meat and vegetables in a rich curry sauce served over fluffy rice.
Ingredients
Scale
- 1 large onion, thinly sliced
- 2 medium carrots, peeled and chopped into chunks
- 2 medium potatoes, peeled and cut into bite-sized pieces
- 1 tbsp vegetable oil or butter
- 500g boneless chicken thighs or beef (optional), cut into cubes
- 3 cups water or chicken broth
- 100g Japanese curry roux
- 1 tsp grated ginger (optional)
- 1 tsp minced garlic (optional)
- 1 tbsp soy sauce
- 1 tsp honey or grated apple
- Cooked Japanese short-grain rice, for serving
Instructions
- Prepare all ingredients by slicing the onion, chopping the vegetables, and cutting the meat into cubes if using.
- Heat oil or butter in a large pot. Add onions and cook until golden brown. Add garlic and ginger, if using.
- Add meat to the pot and sear until browned on all sides.
- Stir in the carrots and potatoes, cooking for a few minutes to coat with the flavors.
- Add water or broth. Bring to a boil, reduce to a simmer, and skim any foam. Cover and cook for 15–20 minutes.
- Turn off the heat and stir in the curry roux until fully dissolved.
- Add soy sauce and honey or grated apple. Simmer on low for another 10 minutes, stirring often.
- Adjust thickness with more water if needed. Serve hot over rice with optional garnish.
Notes
- You can customize the vegetables based on your preference.
- For a vegetarian option, you can omit the meat and use vegetable broth.
- Garnish with green onions or pickles for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg