Japanese Curry on Rice
Experience the warmth of Japan with this easy and flavorful Japanese Curry on Rice, featuring tender vegetables and protein simmered in a rich, aromatic sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Simmering
- Cuisine: Japanese
Ingredients
Scale
- 1 package Japanese curry mix (mild, medium, or hot)
- 4 cups water
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
- 1 cup protein (chicken, beef, or tofu), cut into bite-sized pieces
- 2 cups short-grain rice
Instructions
- Rinse the rice under cold water until the water runs clear.
- Cook according to package instructions, typically adding twice the volume of water and simmering until fluffy.
- In a large pot over medium heat, add a splash of oil.
- Sauté your chosen protein until browned on all sides, about 5 minutes.
- Add the chopped carrots and potatoes to the pot; stir for another minute.
- Pour in 4 cups of water and bring to a gentle boil.
- Reduce heat to low and stir in the curry mix until dissolved. Simmer for about 10 minutes until everything is tender and the sauce thickens.
- Scoop rice onto plates or bowls.
- Ladle generous portions of curry over the top.
- Garnish with green onions or pickled ginger if desired.
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 6g
- Protein: 15g
- Cholesterol: Varies based on protein choice