Home > Food & Drink > Recipe: Japanese Curry Rice

Recipe: Japanese Curry Rice

Japanese curry rice is a dish that has become a family favourite in Japan.

Curry Rice is made with Hayashi Rice Sauce Mix and a selection of ingredients which usually include chicken, pork or beef, onions, carrots, and often times, potatoes. We’ve chosen chicken and use peas instead of potatoes for this recipe, but you can use whatever ingredients you like.

Although Curry Rice evolved from Indian cuisine, it was actually the British Navy in the 1870’s who introduced the Japanese to curry. The powder was developed into an instant curry sauce roux and comes in the form of a soft slab resembling a bar of chocolate – the average pack normally serves 8. Even though the sauce is graded by degrees of hotness from mild to very hot, each one is still much milder and sweeter than traditional Indian curries.

The dish has now become one of the most popular daily foods in Japan with many families adding their own unique slant to it, for instance, mixing in ketchup or adding a raw egg as a topping.

An assortment of curry roux are stocked at many Japanese food stores such as Japan Centre in London, and are even available in selected conventional supermarkets – S & B Golden Curry being one of the most popular brands.

Japanese Curry Rice is very tasty and simple and quick to make.  Here’s how:

Serves 4

Ingredients

1 onion

500g meat

2 carrots

2 cups frozen peas

2 tbsp vegetable oil

750ml/1 ¼ pints/3 cups

125g or half packet of Hayashi Curry Sauce Mix if serves 8.

1 – 2tbsp shoyu or Worcestershire sauce to taste (optional)

Method

1 Cut up the meat into bite-size pieces (always wash the knife after cutting up raw meat).  Peel and chop up the carrot. Thinly slice the onion.

2 In a saucepan, pour in the oil, add the sliced onion and cook until slightly browned. Add the meat and continue to cook for 1 – 2 minutes.

3 Add the carrots and peas and cook for another 1 – 2 minutes.  Add the water and bring to boil. Lower the heat and simmer for 5 – 10 minutes or until meat and vegetables are cooked.

4 Remove from heat. Break up roux into small pieces and add to mix. Stir well until all the roux has completely dissolved. Place the pan back over the heat and simmer for about 5 – 10 minutes, stirring continuously, until the mix thickens. Divide the curry sauce mix between two plates and serve hot with rice.

Recommended beverage: Genmaicha (roasted brown rice tea)

Mushrooms are a wonderful alternative to the meat if you want to make this a vegetarian dish.

Tips

1 If the sauce is too thick, add more water, if too runny, add more curry roux.

2 Stand a spoon in ice-cold water to prevent the rice from sticking, it also cools the mouth.

3 Instead of a saucepan, a sauté pan or stir-fry pan may be used.

Related Posts:

Recipe:  Tofu & Spinach Salad

Recipe:  Kappamaki Sushi

Recipe: Tuna Mayo Spaghetti

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  1. January 4, 2012 at 8:15 pm

    One of my favourites, although I eat it veggie with mushrooms, quorn, etc. A warning to veggies though – check that the sauce mix or roux is actually vegetarian! ;)

    Like

  1. January 8, 2012 at 12:46 pm
  2. January 13, 2012 at 11:50 am
  3. February 10, 2012 at 10:38 am

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