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.

Nutrition (per serving)

Ingredients

• 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

Steps

1. 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.
2. 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.
3. In the same pot, sauté the chopped onion, garlic, and ginger until fragrant, about 2-3 minutes.
4. 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.
5. Add the potatoes and carrots. Simmer for another 10-12 minutes until vegetables are tender.
6. 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.
7. Stir in the soy sauce and sugar. Taste and adjust seasoning as needed.
8. 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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