Japanese Curry Rice

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


  1. Prepare your rice according to package instructions. (I use a rice cooker)
  2. Heat cooking oil in a large, heavy pan over medium-high heat. (I used a dutch oven)
  3. Add onion, potatoes and carrots to the pan and stir fry for 1-2 minutes until everything is coated with oil.
  4. Add meat and cook, stirring frequently, until meat is no longer pink.
  5. Add water and bring to a boil. Remove the foam that forms at the top.
  6. Lower heat and simmer for 15 minutes, uncovered.
  7. Turn off the heat completely. Add curry roux and stir until completely dissolved.
  8. Turn back on the heat and simmer until thick, about 10 minutes.
  9. Serve over the white rice.

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