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Japanese Curry Rice

Yields3 ServingsCook Time40 minsTotal Time40 mins

This recipe shows how to make basic Japanese curry rice by using the curry sauce mix. It's very simple and easy to cook! Japanese curry is very healthy because of a lot of vegetables such as potatoes, onions and carrots. I use the Vermont curry roux box which is one of the most popular curry roux in Japan. You can use chunks of pork, chicken and beef instead of the sliced pork!

japanese-curry

 250 g sliced pork belly
 400 g onion
 100 g carrot
 200 g potato
 1 tbsp oil
 650 ml water (in the case of simmering with a lid. Please check the package directions of your curry sauce mix)
 ½ box House Vermont Curry Sauce Mix (hottest one)
1

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Cut the onion into wedges.

2

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Peel the carrot, and cut it into small bite-size pieces.

3

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Peel the potato, and cut it into bite-size pieces, and put them in water for 10 minutes before cooking.

4

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Cut the pork into 4cm slices.

5

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Put the oil to a pot, and heat it up. Stir fry the pork belly until the color of it changes. Transfer it from the pot to a plate.

6

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Sauté the onion, carrot, potato until the onion is translucent.

7

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Return the pork belly, and pour the water. Bring to a boil.

8

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When it boils, reduce the heat, and skim the scum.

9

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Cover, and simmer it on low heat for 10 minutes.

10

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Stick a skewer in the potato, and make sure whether the skewer passes through smoothly. TIPS: If your potatoes still hard, boil more 2-3 minutes.

11

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Turn off the heat, and add the roux pieces. Stir until the roux dissolve.

12

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Simmer it on low heat until the sauce thickens for 5 minutes. Stir sometimes not to burn it. TIPS: If the sauce is not thicker, please simmer 5 minutes more, or add more curry sauce mix.

13

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Serve the curry on rice, and add the Fukujinzuke (sweet and salty sliced vegetable pickles) to taste.

Nutrition Facts

Servings 0