Description
Japanese curry rice is a delicious dinner you’ll love!
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 2 medium carrots, sliced
- 2 medium potatoes, diced
- 1 pound chicken thighs, cut into bite-sized pieces (or beef, pork, or tofu)
- 4 cups water
- 1 package (7 oz) Japanese curry roux (such as Golden Curry or Vermont Curry)
- 1 tablespoon soy sauce
- 1 tablespoon honey (optional)
- Cooked white rice, for serving
- Chopped green onions or pickled ginger, for garnish (optional)
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add the sliced carrots and diced potatoes to the pot. Cook for another 5 minutes, stirring occasionally.
- Add the chicken (or your choice of protein) to the pot and cook until browned on all sides, about 5-7 minutes.
- Pour in the water and bring the mixture to a boil. Reduce the heat to low and let it simmer for 15-20 minutes, or until the vegetables are tender.
- Break the curry roux into pieces and add it to the pot. Stir until the roux is completely dissolved and the sauce thickens, about 5 minutes.
- Stir in the soy sauce and honey, if using, and let it simmer for an additional 5 minutes.
- Serve the curry over cooked white rice and garnish with chopped green onions or pickled ginger, if desired.
Notes
- For a vegetarian option, substitute the meat with firm tofu and add more vegetables like bell peppers or mushrooms.
- Adjust the spiciness by choosing a mild or hot curry roux based on your preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg