Description
Warm, savory, and packed with hearty vegetables, this Japanese Curry on Rice recipe is a comforting dish that’s easy to make and full of umami flavor. With its rich golden sauce, tender chunks of carrot and potato, and mild spice level, it’s perfect for quick weeknight dinners, meal prep, or cozy family meals. Whether you’re looking for a satisfying dinner idea, a kid-friendly easy recipe, or simply new food ideas, this curry is a must-try. Its mellow flavor makes it a great introduction to Japanese cuisine and a favorite for those seeking simple yet fulfilling meals.
Ingredients
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
1. Prepare all ingredients by slicing the onion, chopping the vegetables, and cutting the meat into cubes if using.
2. Heat oil or butter in a large pot. Add onions and cook until golden brown. Add garlic and ginger, if using.
3. Add meat to the pot and sear until browned on all sides.
4. Stir in the carrots and potatoes, cooking for a few minutes to coat with the flavors.
5. Add water or broth. Bring to a boil, reduce to a simmer, and skim any foam. Cover and cook for 15–20 minutes.
6. Turn off the heat and stir in the curry roux until fully dissolved.
7. Add soy sauce and honey or grated apple. Simmer on low for another 10 minutes, stirring often.
8. Adjust thickness with more water if needed. Serve hot over rice with optional garnish.
Notes
Browning the onions well adds deep flavor to the curry base.
Dissolve the curry roux off the heat to avoid clumping.
Let the curry sit for a few hours or overnight for even better flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 6g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg
Keywords: Japanese curry, curry rice, easy dinner, comfort food, weeknight meal