Japanese Curry Rice Recipe

If you’re seeking a filling comfort food feast, fast, look no further than Japanese Curry Rice!

Japanese curry rice (pronounced karē raiusu) has a signature sweet flavor, in contrast with some of the other curry dishes from around the world. It is an example of yōshoku cuisine, an adopted food from the west that has evolved to become uniquely Japanese.

Curry arrived in Japan via the British during the Meiji period (1868-1912), when India was under British colonial rule. According to Pickled Plum, curry was initially introduced as a food for the Japanese Imperial Navy to prevent a thiamine deficiency. The dish gradually gained a wider popularity and became a common meal in households and cafes around the 1960s.

Curry’s magic lies in the fact that it can be customized to your own tastes. To make curry, you sauté your favorite meats and veggies, let them simmer in water, and ultimately add a curry roux. Classic veggies found in Japanese Curry Rice are potatoes, onions, and carrots. You can stick to these beloved flavors or you can do a fridge clean-out to use up some of the produce you have on hand. I love using kabocha squash or butternut squash and mushrooms, and have even added a chopped fennel bulb in the past. Consider adding grated or thinly sliced apples for an extra pop of sweetness. You can even adapt curry to make a Thanksgiving-themed version with brussels sprouts, squash, and potatoes! Whatever vegetables you choose to showcase, curry flawlessly balances sweet and earthy flavors for a truly satisfying meal.

While this recipe does not call for any meat, feel free to add a protein of your choosing such as beef or a chicken breast filet, cooking it in a skillet until it browns and then transferring it to your pan of vegetables. You can also explore other delicious curries from Bokksu Market, such as this mild version from House Foods

or S&B Golden Curry.

Time: 35 minutes

Yield: 2 servings

Ingredients:

• 2 cups Nishiki Premium white rice from Bokksu Market, cooked
• 1 box House Curry Sauce with Vegetables (Medium) from Bokksu Market
• 2 tablespoons sesame oil from Bokksu Market
• 1 potato, any variety, chopped into ½” pieces
• 1 large carrot, chopped into ½” pieces
• 1 large onion, thinly sliced
• ½ cup water
• Optional: 1 apple, shredded or thinly sliced

Instructions:

1. Cut your onion into thin slices.
2. Over medium heat, sauté the onions in 2 tablespoons of sesame oil for 2 minutes, or until translucent.
3. Chop your carrot and potato into similarly sized pieces (about ½” thick). If using an apple, cut it into thin slices or shred it using a cheese grater.
4. Then, add your thicker veggies and sliced apple to the onion pan and sauté for an additional 5 minutes on medium heat.
5. Add ½ cup water to the vegetables and simmer for 20 minutes on medium-low heat.
6. Fill a separate small pot with water and bring it to a boil. Place the curry mix pouch, unopened, into the boiling water for 3-5 minutes.
7. Plate your warm rice and vegetables.
8. Pour curry over rice and vegetables.
9. Itadakimasu!

By Hadley Sui