Japanese Curry Rice

Japanese curry rice (kare raisu) is a thick, mildly sweet-savory curry made from a roux base simmered with onions, carrots, and potatoes, served over fluffy short-grain rice. It's a weeknight staple across Japan — mellow, comforting, and endlessly customizable with different proteins.

By YumYum Editorial · Japanese

Prep: 15 min · Cook: 35 min · Total: 50 min · Serves 4

Ingredients

• 1 tbsp neutral oil
• 1 lb boneless chicken thighs or beef stew meat, cut into bite-sized pieces
• 1 large onion, sliced
• 2 carrots, peeled and cut into chunks
• 2 potatoes, peeled and cubed
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 3 1/2 cups water or chicken stock
• 4 blocks Japanese curry roux (about 3.5 oz)
• 1 tsp soy sauce
• 1 tsp honey
• 4 cups cooked Japanese short-grain rice
• 1 tbsp pickled vegetables (fukujinzuke), for serving

Instructions

1. Heat the oil in a large pot over medium-high heat and brown the meat on all sides, about 5 minutes. Remove and set aside.
2. In the same pot, sauté the onion for 6-7 minutes until softened and lightly golden.
3. Add the garlic and ginger, stirring for 1 minute until fragrant.
4. Return the meat to the pot along with the carrots and potatoes.
5. Pour in the water or stock, bring to a boil, skim any foam, then reduce to a simmer and cook covered for 15-18 minutes until the vegetables and meat are tender.
6. Remove from heat and break in the curry roux blocks, stirring until completely dissolved.
7. Return to low heat and simmer, stirring frequently, for 8-10 minutes until thickened and glossy.
8. Stir in the soy sauce and honey to round out the flavor, then serve hot over steamed rice with pickled vegetables on the side.