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Japanese curry rice with tender beef, potatoes, carrots, and onions in a glossy brown curry beside steamed white rice.

Japanese Curry Rice

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A gentle Japanese curry of beef, potatoes, carrots, and onions served over rice.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Japanese
Calories: 670
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Curry
  • 1 1/2 lb beef chuck cut into bite-size pieces
  • 1 tbsp neutral oil
  • 2 large yellow onions sliced
  • 2 cloves garlic minced
  • 1 tbsp grated fresh ginger
  • 4 cups beef stock
  • 2 large carrots cut into chunks
  • 3 medium yellow potatoes cut into chunks
  • 1 package Japanese curry roux about 100 g, broken into pieces
  • 1 tbsp soy sauce
  • 1 tbsp ketchup
Rice and Garnish
  • 3 cups Japanese short-grain rice rinsed
  • 3 1/2 cups water
  • 2 scallions scallions thinly sliced, for serving
  • 1/4 cup pickled ginger for serving

Equipment

  • Large saucepan
  • Chef's knife
  • Cutting board
  • Rice cooker or saucepan

Method
 

Cook the Rice:
  1. Rinse the rice until the water runs mostly clear. Combine it with the water in a rice cooker or saucepan and cook until tender. Keep covered.
Brown the Beef and Aromatics:
  1. Heat the oil in a large saucepan. Brown the beef in batches, then return it to the pan.
  2. Add the onions and cook for 6 minutes. Stir in the garlic and ginger for 1 minute.
Simmer the Curry:
  1. Add the stock, carrots, and potatoes. Bring to a simmer, cover, and cook for 35 minutes, until the beef and vegetables are tender.
  2. Turn off the heat. Stir in the curry roux pieces until smooth, then add the soy sauce and ketchup. Return to low heat for 5 minutes, stirring until thick.
Serve:
  1. Spoon steamed rice into shallow bowls. Ladle the curry beside or over the rice and finish with scallions and pickled ginger.

Nutrition

Calories: 670kcalCarbohydrates: 82gProtein: 36gFat: 22gSaturated Fat: 7gCholesterol: 85mgSodium: 1260mgFiber: 6gSugar: 9g

Notes

  • Add the roux off the heat first so it dissolves smoothly without scorching.
  • Cut the potatoes and carrots into similar pieces so they finish together.