Description
A cozy, comforting bowl of Japanese curry over fluffy white rice mildly spiced, rich, and loaded with tender meat and vegetables. Perfect for family dinners or a nostalgic solo night in.
Ingredients
Scale
- 1 lb boneless chicken thighs or beef (cut into bite-sized pieces)
- 2 tbsp oil
- 2 onions, sliced
- 2 carrots, chopped
- 2 medium potatoes, peeled & cubed
- 3 cups water or broth
- 1 box Japanese curry roux (medium or mild spice)
- 4 cups cooked white rice
- Optional toppings: pickled ginger, boiled eggs, scallions
Instructions
- Heat oil in a pot and sauté onions until golden.
- Add chicken or beef and cook until browned.
- Stir in carrots and potatoes until well mixed.
- Pour in water or broth, bring to a boil, then reduce heat. Cover and simmer 15–20 minutes until vegetables are tender.
- Break curry roux blocks into the pot and stir until thickened and smooth.
- Spoon rice into bowls and ladle curry over top. Garnish as desired.
Notes
Cut veggies evenly for uniform cooking. Add apple or honey for a touch of sweetness. Curry thickens as it cools add water when reheating.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 65mg