Description
Enjoy a comforting and flavorful Japanese Curry Rice. This dish features tender meat and vegetables simmered in a rich, savory curry sauce, served over fluffy rice.
Ingredients
Scale
- 2 tbsp vegetable oil
- 1 onion, chopped
- 1 lb beef, chicken, or pork, cut into bite-sized pieces
- 1 carrot, peeled and chopped
- 2 potatoes, peeled and cubed
- 4 cups water
- 1 box (approx. 8 oz) Japanese curry roux cubes
- 4 cups cooked rice, for serving
Instructions
- Heat vegetable oil in a large pot or Dutch oven over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Add meat and cook until browned.
- Add carrot and potatoes and cook for another 5 minutes.
- Pour in water and bring to a boil. Reduce heat, cover, and simmer for 15 minutes, or until vegetables are tender.
- Break curry roux cubes into the pot and stir until completely dissolved and the sauce has thickened.
- Simmer for another 10 minutes, stirring occasionally.
- Serve hot curry over cooked rice.
Notes
- Adjust the amount of curry roux to your preferred thickness and flavor.
- Add other vegetables like bell peppers or mushrooms for variety.
- For a vegetarian option, omit the meat and use vegetable broth.
- Serve with pickled ginger (beni shoga) or fukujinzuke for a traditional Japanese touch.
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 8g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 50mg