When I traveled to Japan, one of the foods I came back loving was Japanese curry rice and curry katsu. This curry is a bit sweeter and thicker than other types of curry (like Indian or Thai) and it’s considered a Japanese comfort food. It reminds me of a hearty meat stew. It’s pretty easy to make at home, if you have access to the curry roux (which you can buy at a Japanese grocery store or maybe the Asian section of a supermarket).
I bought Vermont Curry, which is a popular brand of curry roux with a hint of honey and apple. (I don’t know why it’s named “Vermont”, though, haha) Most curry rice recipes are the same with small variations, but I decided to follow Ochikeron’s recipe, who is a great Japanese YouTube chef. You can also choose the level of spiciness you’re comfortable with, but my favorite is medium-hot.
Here is her video:
I’ve also posted the recipe below for convenience.
- 1 tbsp cooking oil
- 1/2 large box or 1 small box of Vermont Curry
- 1 lb meat of your choice, sliced thin (I used pork loin)
- 2 medium onions, sliced
- 1 1/2 medium potatoes, cubed
- 1/2 medium carrot, cubed
- 850 ml (or 3.6 cups) water
- White rice
- Prepare your rice according to package instructions. (I use a rice cooker)
- Heat cooking oil in a large, heavy pan over medium-high heat. (I used a dutch oven)
- Add onion, potatoes and carrots to the pan and stir fry for 1-2 minutes until everything is coated with oil.
- Add meat and cook, stirring frequently, until meat is no longer pink.
- Add water and bring to a boil. Remove the foam that forms at the top.
- Lower heat and simmer for 15 minutes, uncovered.
- Turn off the heat completely. Add curry roux and stir until completely dissolved.
- Turn back on the heat and simmer until thick, about 10 minutes.
- Serve over the white rice.