Japanese Curry and Rice Recipe
Curry and Rice (カレーライス) is a Japanese-style curry featuring a thick, hearty sauce with chunky meat and vegetables served over steamed rice. Today, it’s one of the most widely enjoyed dishes in Japan, whether at specialty curry shops or at home.
- 1/2 lb beef (cut for stew)
- 2 onions (medium)
- 2 carrots (small)
- 3 potatoes (medium)
- 1 Tbsp oil
- 3 1/2 cups water (Or see the package for the amount of water)
- 4 oz Japanese curry mix
- steamed rice
- 1 Tbsp ketchup
- 1 Tbsp Worcestershire sauce
- 1 Tbsp apricot jam
- 1 Tbsp soy sauce
- 1 tsp curry powder (optional)
- Cut meat and vegetables into bite size pieces.
- Heat oil in a pot, add meat and brown in oil. Take the meat out.
- In the same pot, fry onions for 8 minutes. Add carrots and potatoes, then add the cooked meat.
- Add water to the pot. After it boils, skim any fat, and reduce heat to low. Cover and cook for 45 minutes until the meat becomes tender. If using a pressure cooker, cook for 15 minutes.
- Remove from heat and add curry sauce mix. Stir well so the pieces of the mix dissolve.
- If you'd like to use the optional seasonings above, now add the ketchup, Worcestershire sauce, apricot jam, and soy sauce. Let simmer for 10-15 minutes (cook longer if you'd like it thicker).
- If you'd like to add the optional curry powder, stir it in just before serving.
- Pour the curry over rice.
What’s Curry and Rice?
Typical Japanese curry is very different from Indian curries. It has a much thicker sauce and a milder flavor than its Indian counterparts. In Japan, you’ll find countless curry restaurants in cities and towns—some are large chains, while others are small, local shops. There are specialty curry houses, of course, but also diner-style restaurants that serve curry alongside dishes like Beef Bowls and Tonkatsu. You can enjoy classic “traditional” Japanese curry at many of these places, while others offer creative or unique variations. Restaurant curry is wonderful and fun to eat out, but it’s also incredibly easy and affordable to make at home.
When Japanese people cook curry at home, most don’t make it completely from scratch using individual spices. Instead, they typically use boxed instant curry roux (see Japanese Curry Mix options on our Amazon store.) You can easily choose your preferred spiciness just by the box you buy. Most brands offer three levels—mild, medium, and hot—and some stores even carry extra-hot versions. Although Japanese home cooks often prepare many dishes from scratch, curry is an exception. Making it with roux is quick, reliable, and still leaves plenty of room for personalization with your choice of ingredients and secret seasonings.
Curry and Rice is a wonderful home-cooking dish because it’s so flexible. Many ingredients can be substituted depending on what you have on hand and what you like. While the typical vegetables for curry are onions, carrots, and potatoes, you’re certainly not limited to those. Proteins are interchangeable too—simply choose what you prefer. In fact, Japanese curry is often made as a great way to use up leftover vegetables in the fridge.
Another great thing about curry is that you can make a big pot that feeds a crowd. Curry and Rice involves no complicated steps, making it perfect for gatherings or casual get-togethers. Even if you’re only cooking for a few people, it’s worth making extra—curry freezes well for one to two months. When you’re busy, just reheat it in the microwave or on the stovetop for an easy, satisfying meal.
If you’ve never had Japanese Curry and Rice before, you should give it a try. If you’ve eaten it but never made it at home, now is the perfect time. And if you already enjoy Japanese curry regularly, try our version and compare it with your own. Then experiment and create your own secret recipe. Hope you enjoy it!
