Discover our authentic Japanese Curry Rice recipe with easy, step-by-step instructions. Bring traditional, hearty flavors to your dinner table with Japan Food & Recipe Studio.
Japanese Curry Rice
4
servings15
minutes35
minutesJapanese Curry Rice Ingredients
Main Ingredients
250g (about 1/2 lb) thinly sliced pork (“komagire” style)
Substitute: Chicken thighs or lean beef slices for a similar result.
2 medium potatoes (roughly 2 cups when chopped)
Substitute: Yukon Gold or russet potatoes both work well.
1 medium carrot (about 1 cup sliced)
2 medium onions
800 ml (about 3 1/2 cups) water
1 tablespoon vegetable oil (canola, sunflower, etc.)
1/2 package Japanese curry roux (brands like Golden Curry or Vermont Curry)
Substitute: If Japanese curry roux is unavailable, use 2–3 tablespoons of curry powder plus 2 tablespoons of flour, then adjust salt to taste.Hidden Flavors
Worcestershire sauce (1 tablespoon)
Ketchup (1 tablespoon)
Honey (1 teaspoon)
Plain yogurt (1 tablespoon)
(Add any or all to enhance sweetness or tang.)
Japanese Curry Rice Directions
- Prep the Vegetables
Rinse potatoes and carrot under running water. Peel them using a peeler.
Peel the onions by trimming off the top and root end, then discarding the outer layer. - Cut into Bite-Size Pieces
Potatoes: Cut each in half, then slice into 6–8 chunks.
Carrot: Slice into 1 cm (about 1/2 inch) half-moons or “icho-giri” (quarter-rounds).
Onions: Thinly slice lengthwise. - Sauté the Pork and Vegetables
Heat 1 tablespoon vegetable oil in a heavy-bottomed pot over medium heat.
Add the sliced pork (250g / 1/2 lb), stir-frying until lightly browned.
Toss in the chopped potatoes, carrots, and onions, stirring continuously to avoid burning. - Add Water & Simmer
Pour in 800 ml (3 1/2 cups) water and bring to a boil.
Skim off any foam or scum that appears on the surface.
Lower the heat to medium, cover partially, and simmer for 15–20 minutes, or until the vegetables are tender. - Incorporate the Curry Roux
Turn off the heat. Break 1/2 package of Japanese curry roux into smaller cubes.
Stir them into the hot broth until fully dissolved.
If using a homemade curry powder & flour blend, sprinkle gradually and whisk to avoid lumps. - Add Hidden Flavors (Optional)
Mix in any combination of Worcestershire sauce, ketchup, honey, or yogurt for a sweeter or tangier twist.
Start with small amounts and taste as you go. - Simmer to Thicken
Turn the heat back on to low.
Simmer gently, stirring occasionally, until the sauce thickens to your desired consistency (about 5–10 minutes). - Serve
Spoon hot rice into individual bowls.
Ladle the curry over the rice.
Enjoy immediately while steaming hot!
Notes
- Tips & Points
Potato Choice: Yukon Gold potatoes maintain shape well, while russets become soft and add creaminess.
Protein Flexibility: Pork is classic, but you can use chicken, beef, or even shrimp (shorter simmer time).
Spiciness Level: Curry roux often comes in mild to hot varieties. Adjust by selecting a different heat level or adding chili flakes.
Consistency: If it’s too thick, add a bit of water or broth. Too thin? Simmer longer or add a cornstarch slurry (1 teaspoon cornstarch + 1 teaspoon water).
Storage: Curry tastes even better the next day. Store leftovers in an airtight container and reheat over low heat.