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Japanese Curry and Rice

Japanese Curry and Rice is a traditional Japanese recipe for a mild curry of beef and vegetables served with steamed rice. The full recipe is presented here and I hope you enjoy this classic Japanese version of: Japanese Curry and Rice.

prep time

10 minutes

cook time

50 minutes

Total Time:

60 minutes

Serves:

4

Rating:

Tags : CurryBeef RecipesVegetable RecipesJapan Recipes

Japanese curry is very different from Indian curries. It’s thicker and has a milder flavour than its Indian counterpart, and the real secret is — using a curry mix from a box and that is the truth. Japanese people like to make a lot of dishes from scratch; however, when it comes to curry, there are not too many people that do.

Because it’s easy to make, but there is still room to change the seasonings to suit your taste, curry is a popular dinner choice in Japan. In the recipe below we used optional seasonings of ketchup, Worcester sauce, apricot jam, and soy sauce to deepen the flavour.　However, you can omit if you choose not to use them.

You could use any kind of meat you like, but beef may be the most popular one for Japanese curry. It’s eaten with sticky white rice which goes very well with this curry.　Add a simple green salad, and you have a tasty meal for your family.

Ingredients:

225g (1/2 lb) beef (cut for stew)
2 onions
2 carrots
3 potatoes
1 tbsp oil
850ml (3 1/2 cups) water or see the package for the amount of water
3 tbsp Japanese curry powder

Additional Seasonings (optional)
1 tbsp ketchup
2 tbsp Worcestershire sauce
2 tbsp apricot jam
1 tbsp soy sauce
Steamed Rice, to accompany

Method:

Cut all vegetables into bite size pieces and set aside.

Heat the oil in a pot and use to brown meat (about 4 minutes). At this point remove the meat with a slotted spoon. Using the oil in the same pot, add the onions and fry for 8 minutes. Now add the carrots, potatoes and then the fried meat.

Pour in the water and after it boils, skim off any fat from the surface, then reduce the heat to low. Cover and cook for 45 minutes, or until the meat is very tender.


Take off the heat and stir in the curry powder. If you want to add any of the additional seasonings, stir them in now (I would suggest the ketchup, Worcestershire sauce and soy sauce at a minimum). Continue simmering for 10-15 minutes (cook longer if you'd like it thicker).

Serve the curry poured over a bed of rice.