Japanese Curry Rice日式咖喱飯
Japanese curry rice is a beloved comfort dish featuring tender beef simmered in a rich, mildly spiced curry sauce with potatoes, carrots, and onions. Served over fluffy steamed white rice, this dish has a sweet, savory flavor profile that is less spicy than Indian curries and more accessible to general palates. The sauce is velvety and slightly thickened, coating each ingredient perfectly.
01Ingredients
- 600g Beef chuck (stewing beef), cut into 3cm cubes
- 3tbsp Vegetable oil
- 1 piece Onion, medium, roughly chopped
- 3 cloves Garlic, minced
- 1tbsp Ginger, minced
- 4 medium Potatoes, cubed
- 2 large Carrots, cut into thick rounds
- 4 cups Beef stock or water
- 1tsp Salt
- 100g Japanese curry roux blocks (S&B or House brand)
- 1tbsp Soy sauce
- 1tbsp Sugar
- 600g White short-grain rice (uncooked)
- 800ml Water for rice
Nutrition (per serving)892kcal
- Protein38.5g
- Carbs108.3g
- Fat25.8g
Fiber 4.2 gSodium 812 mg
02Steps
- Cook the rice: Rinse rice under cold water until water runs clear. In a rice cooker or pot, combine rice with water. Cook until fluffy and set aside.
- Heat oil in a large pot over medium-high heat. Working in batches, brown the beef on all sides until golden. Remove and set aside.
- In the same pot, sauté the chopped onion, garlic, and ginger until fragrant, about 2-3 minutes.
- Return the beef to the pot. Pour in the beef stock or water and add salt. Bring to a boil, then reduce heat to low and simmer covered for 20 minutes.
- Add the potatoes and carrots. Simmer for another 10-12 minutes until vegetables are tender.
- Turn off heat. Break the curry roux blocks into small pieces and add to the pot, stirring constantly until completely dissolved and the sauce thickens. Do not boil.
- Stir in the soy sauce and sugar. Taste and adjust seasoning as needed.
- To serve: Place a generous portion of steamed rice in the center of each bowl or plate. Ladle the curry sauce with beef and vegetables over the rice.
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