Japanese Curry & Rice is a HUGELY popular dish in Japan. Japanese curry tends to be sweeter than Thai or Indian curry, and we were told every family has their own version. Most people buy pre-packaged roux in a box, which has lots of chemicals and MSG in it, but it’s easy to make yourself! So here is our version, a little healthier, and absolutely DE-LISH! I hope you enjoy it!
XOXO
– Amber
Japanese Curry and Rice
2013-12-29 23:53:29
When I visited Japan for the first time, my mom's cousin made us Japanese Curry and Rice. It was AMAZING! Curry and Rice is a super popular dish in Japan, especially with kids, and I can see why! Most of the time, people buy pre-packaged roux at the store, but it's full of MSG and other chemicals. So here is a version that you can make from scratch that is much healthier for you! I hope you like it as much as I do!
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Roux
- 3 Tbs butter (we used an organic non-dairy butter)
- 1/4 C all-purpose flour
- 2 Tbs Mom's Curry Blend (or curry powder)
Curry
- 2 tsp oil
- 2 large onions, sliced thin
- 1/2 Tbsp. ginger, grated
- 2 cloves garlic, crushed
- 2 lbs chicken thighs cleaned and cut into chunks (tip: it's easier to use kitchen scissors instead of a knife!)
- 4 cups chicken stock
- 2 carrots, cut into chunks
- 3 large yukon gold potatoes, cut into large chunks
- 1 small apple peeled, cored and grated
- 2 tsp kosher salt
- 1/2 cups peas
- 2 teaspoons soy sauce
- 1.5 Tbs ketchup
- 1.5 Tbs tonkatsu sauce (or worcestershire sauce)
Mom's Curry Blend (makes about 1/4 cup)
- 2 tablespoons turmeric
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon ground cardamom
- ½ teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon freshly ground pepper
- ¼ teaspoon ground cloves
- ¼ teaspoon ground fennel
Instructions
- Cook the onion until caramelized on medium-low heat. This might take 30 minutes or more. Don't skip this step - the carmelized onions give it a deep flavor!
- Add the garlic and ginger and cook for a few minutes.
- Add the chicken to the pot and brown on all sides.
- Add chicken stock, grated apple, potato, carrots, and salt. Stir, bring to a boil, and simmer until you can easily pierce a fork into the potato or carrot.
- While the potatoes and carrots are cooking, make the curry roux.
- In a small frying pan, melt the butter.
- Add the flour, and cook the mixture over medium-low heat, stirring constantly, until it becomes a light brown in color.
- Take the pan off the heat, and add 2 tablespoons of Mom's Curry Blend.
- Set aside.
- When meat and veggies are tender, add 2 ladles of liquid to roux and whisk to combine, making sure there are no lumps.
- Pour roux mixture back into the pot.
- Add peas, soy sauce, ketchup, and katsu sauce to the pot.
- Stir and simmer until thick.
- Serve over brown rice and enjoy!
Cook With Amber https://cookwithamber.com/
3 Comments on “Japanese Curry and Rice”
Hi Amber! Can you tell me how many this recipe serves?
I am going to make it at the weekend!
Thanks, Cordelia
Hi Cordelia, thank you for visiting! This recipe serves 4 people. I hope you love it as much as I do!
Hi Amber! I’ve been using this recipe whenever I make curry for lunch or a snack! My whole family loved it! Thanks so much for sharing it!