Japanese Curry Rice

Name: Japanese Curry Rice
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 600g beef chuck, diced; 3 potatoes, cut in large cubes; 2 carrots, cut in large pieces; 2 onions, cut in wedges; 4 tbsp Japanese curry roux blocks; 700ml beef stock; 2 tbsp vegetable oil; 1 tbsp soy sauce; 1 tbsp tonkatsu sauce; 400g steamed short grain rice

Rich, mild Japanese beef curry with potatoes and carrots over steamed rice — weeknight comfort at its finest.

Total time

75 min

Prep

15 min

Cook

60 min

Difficulty

easy

Cuisine

Asian

Ingredients

600gbeef chuck, diced

3potatoes, cut in large cubes

2carrots, cut in large pieces

2onions, cut in wedges

4 tbspJapanese curry roux blocks

700mlbeef stock

2 tbspvegetable oil

1 tbspsoy sauce

1 tbsptonkatsu sauce

400gsteamed short grain rice

Instructions

Brown beef in oil over high heat, remove.

Sauté onions until golden, add carrots and cook 3 minutes.

Return beef, add stock and bring to boil.

Simmer 30 minutes until beef starts to soften.

Add potatoes and cook 15 more minutes.

Remove from heat and stir in curry roux blocks until dissolved.

Return to low heat, add soy and tonkatsu sauce, simmer 10 minutes until thick.

Serve over rice with pickled daikon on the side.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

468

Protein

42.2g

Fat

28.3g

Carbs

11.6g

Fiber

2.1g

Sodium

979mg

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