Country
Japan
Japan · Japanese
Japanese Curry Rice
Mild Japanese-style curry with beef, potatoes, carrots and rice.
- Japanese
- 65 min total time
- 4 base servings
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Adjust servings, version and allergens or avoidances to fit this recipe to your context.
Servings
Adapted for 4 servingsVersion
Active version: ClassicAllergens & avoidances
No major allergens declaredThis variant declares no major allergens. Always check labels and possible traces.
Adaptation status
Servings:4 · Version:Classic · Check ingredients below
Always check ingredient labels and cross-contamination warnings.
Classic
Mild curry with beef, vegetables and a simple wheat roux.
It is not vegetarian or vegan because it contains beef. Contains gluten from wheat flour and soy sauce, and soy from soy sauce. Check the curry powder if you need to avoid mustard.
This version
- Classic
- Contains gluten
Version
Contains
Ingredients
- 500gbeef stew pieces
- 450gpotatoes
- 220gcarrots
- 180gonion
- 35mlneutral oil
- 35gwheat flourContains gluten.
- 10gcurry powderCheck the curry powder if you need to avoid mustard.
- 750mlwater
- 15mlsoy sauceContains soy and gluten.
- 600gcooked white rice
- 6gfine salt
Cooking method
Pot
- Brown beef
Brown beef pieces in oil, then remove them from the pan.
- Cook vegetables
Cook onion, potatoes and carrots for a few minutes.
- Make roux
Add flour and curry powder with a little oil and stir until fragrant.
- Simmer
Return beef, add water, soy sauce and salt, then simmer until tender.
- Serve
Spoon the curry over cooked rice.
Frequently asked questions
Why use a homemade roux?
It keeps the ingredient list explicit and avoids relying on a prepared block.
Can I make it thicker?
Simmer uncovered for a few extra minutes until the sauce coats the spoon.
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