japanese curry rice

The easy Japanese curry recipe with step by step photo instructions and video. Japanese curry is the ever popular kids friendly delicious curry. Japanese curry are so versatile. You can make it with any protein source you like such as chicken, beef, pork and seafood. Als,o Japanese curry can be adopted into different dishes such as Udon and Bread.

Japanese Curry Rice

rice

a large packet of Curry Roux *2

protein *3

brown onion

potato (*4)

carrot (*5)

olive oil

garlic

apple

tbsp honey

salt and pepper

water approximately 500 ml

Fukushinduke and/or Rakkyo to accompany condiments *6 (optional)

Worcestershire sauce (optional)

Start to cook rice. *7

Cut the meat into bite size pieces and set aside

Peel and cut the potatoes, carrot, and onion into large bite size pieces and set aside.

Peel and slice the garlic.

Heat olive oil in a pot over medium heat and add garlic

When the garlic is fragrant, add the onion to cook.

Add the chicken to cook and when they change into whitish colour, add potato, carrot, and onion and stir with a wooden spatula.

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.

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. (Takes about 15 minutes)

Turn the heat off, break the curry sauce blocks apart and add to the pot.

Make each piece of curry roux dissolve into the cooking water in ladle with a pair of chopsticks *8

Turn the heat back on low and bring to simmer to thicken the sauce.

Serve cooked plain rice in a shallow bowl and pour the curry over the rice.

Garnish with Fukushinduke and Rakkyo if you like. *Optional

https://content.jwplatform.com/videos/Bw9XHhuK.mp4

How to make Japanese curry rice authentically with curry roux

Japanese Curry is made rich by a roux which can either be bought in pre-made blocks or we can teach you to make it from scratch!

Japanese Curry

butter

tbsp. all-purpose flour

Japanese curry powder

chicken breast

neutral oil, such as canola or vegetable

onion,

russet potato,

c. carrots,

c. grated apple (no need to peel)

c. sliced mushrooms,

water

Worcestershire sauce,

c. frozen peas

What do you prefer to top your Japanese curry with?

https://streaming.hearstdigitalstudios.com/1c7ccb26-6674-46ed-b766-e5003545b2ee/video_rover_16x9_1080p_hd_1638315182_69225.mp4

This Homemade Japanese Curry Is The Ultimate Winter Comfort

Japanese chicken curry is a delicious way to get your vitamin (C)urry

Japanese chicken curry

chicken

onion (about 8 oz sliced)

oz carrots (cut rangiri style (see above) if you want)

potatoes

garlic (crushed)

1/2 inch piece of fresh ginger (grated)

chicken stock (low

curry powder (I use S&B brand)

tsp garam masala

tbsp flour

(plus

tonkotsu sauce

Prep your vegetables. Slice the onion into 1/8 inch slices. Cut the onion in half from the stem to the root. Peel. Cut the stem end off. Now cut slices moving towards the stem end. You are cutting onion half moons.

Cut up the carrots, potatoes and chicken. You want bite size pieces.

Heat a pot large enough to hold all the ingredients over medium low heat. Add 2 tablespoons of butter. Let melt and then add the onions and the salt. Cook the onions for about 5 minutes stirring occasionally. You are going for soft and translucent. You don&#x27;t want to let the onions brown.

Add the carrots, garlic and ginger (or 1 tbsp of garlic ginger paste if you stock it) and cook another 2 minutes.

Add the stock. Stir and bring to a simmer. Let cook 10 minutes. Set a timer. Makes things easy.

Add the potatoes. Cook another 15 minutes. Use your timer. Check the potatoes. They should be close to done. Depends on how big the pieces were. If they aren&#x27;t starting to soften cook them until they do.

Add the chicken. Cook 10 minutes.

While the chicken cooks make the curry roux.

Heat the remaining 4 tablespoons of butter in a small sauce pan over medium low heat. Add the curry powder and garam masala and cook for about 30-45 seconds. Add the flour and stir to combine. You want all the flour coated with fat. If it&#x27;s really dry add a bit of vegetable oil.

Cook the flour/spice mixture over medium low heat for about 2 minutes. This is your roux.

Now add a couple tablespoons of broth from the simmering curry. Stir to combine. It will make an ungodly looking mess. Goop. Don&#x27;t worry. Add another couple tablespoons of broth and stir. Repeat that a couple more times.

Now add around 1/2 cup of broth and stir to combine. Add another 1/2 cup or so and stir. You sould be getting to the point where you have a really thick but smooth paste. Curry paste. It&#x27;s better than it sounds. It&#x27;s actually a variant of veloute which is a variant on bechamel. There&#x27;s some cooking theory in this recipe...

10-12 minutes have gone by. Check the chicken. It should be done or at least close. Depends on how lively your simmer is though. Use an instant read thermometer. Safety first. You want it read around 155-160F at this point. The thighs are cooked at 170F but you can go a little higher. That&#039;s the nice thing about dark meat. It is forgiving.

Add the curry veloute (fancy way to say the curry paste) to the curry. Stir to combine. Bring to a simmer. The chicken should be done. Check it. If it&#x27;s not cook it for another few minutes.

Taste. At this point the flavour profile will be similar to the cubes. Adjust salt. Now add one tablespoon of tonkotsu sauce. Taste again. This will add a hint of sweetness as well as that secret Japanese curry flavour. If you like it stop now. If you want more fruit and sugar add another tablespoon. I like it between one and two tablespoons. If you want big fruit taste add another tablespoon. I&#x27;ve never gone beyond that so I don&#x27;t know if more is better.  Three is too sweet for my taste.

Wonderful! And I found the recipe so easy to follow. I've been experimenting with various curries and this recipe beats them all. I subbed the tonkatsu sauce for chili garlic sauce.

Chicken thighs, carrot, potato and onion simmered in an easy to make mellow curry sauce.

Japanese Chicken Curry

chicken thighs

carrots (chopped)

potatoes (chopped)

onion (chopped)

Tablespoons butter

flour

curry powder

Tablespoon garam masala

fine sea salt

white rice

Heat a large saute pan to medium heat. Add the butter and let it melt then add the flour and stir to combine to make the roux. Let the roux cook for a couple of minutes then add in the curry powder and garam masala and mix well.

Slowly add the water to the roux a half cup at a time stirring quickly to dissolve the roux into the water.

Add the chicken, carrots, onions and potatoes and salt to the curry and season well with fresh ground pepper.

Cover and cook for 20 minutes or until the potatoes are fork tender.

While the curry cooks cook your rice according to package directions.

Top 4 japanese curry rice recipes from across the web

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Japanese Curry Rice

Japanese Curry

Japanese chicken curry

Japanese Chicken Curry

Top 4 japanese curry rice recipes from across the web

The most viewed japanese curry rice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Japanese Curry Rice

Japanese Curry

Japanese chicken curry

Japanese Chicken Curry

The most viewed japanese curry rice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine