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How to Make Japanese Curry Rice

Estimated Cooking Difficulty: ★★★★

Essential Ingredients and Tools

Main Ingredients

  • Curry roux blocks (Hodo brand recommended)
  • Potatoes
  • Carrots
  • Onions
  • Meat (pork, chicken, or beef)
  • Garlic cloves

Secondary Ingredients

Optional ingredients for garnish

Proportions

Ingredient quantities are proportional to the amount of curry roux. This guide uses half a box of Hodo curry blocks (115g) as an example. Half a box serves approximately six bowls. The curry tastes even better after being refrigerated, so don't worry about not finishing it all in one sitting.

  • 2 Onions
  • 2 Potatoes
  • 1 Carrot
  • 2-3 Garlic cloves
  • 1 kg (2 jin) Meat

Instructions

1. Ingredient Preparation

  • Trim the ends of the carrots, peel them, and cut into chunks.
  • Peel the outer layers of the onions, remove the core, and slice into crescent shapes.
  • Peel the potatoes and cut into large chunks.
  • Cut the meat into bite-sized pieces.
  • Peel the garlic, flatten, and mince.
  • Break the curry blocks into small pieces to increase surface area and speed up dissolution.

2. Cooking Process

  • Heat oil in a pan, add garlic and meat, and stir-fry quickly until the meat turns white on the surface.
  • Add the carrots and stir-fry quickly until evenly heated.
  • Add the onions and stir-fry quickly until the onions become translucent.
  • Add the potatoes and continue stirring until the potatoes become soft (you can check with chopsticks).
  • Add enough water to cover all ingredients. Once boiling, wait for 15 minutes.
  • Turn off the heat, add the curry blocks, and stir.
  • Once the curry has melted, turn the heat back on and stir slowly for 10 minutes to prevent sticking.
  • Remove from heat when the mixture reaches a thick, viscous consistency.

3. Reheating After Refrigeration

Take out the desired portion of the refrigerated curry, reheat it, and serve over Rice.

  • Microwave: High power for 2-3 minutes per serving.
  • Stovetop: Add an extra 50ml of water and stir continuously while heating.

Additional Information

Notes

  • Steps 1-6 can be performed during the waiting period of steps 2-5 to 2-6. You can also boil some vegetables in plain water or make a fried egg during this time.
  • Between steps 2-5 and 2-6, monitor the water level. If the water drops below the 2/3 mark of the ingredients, add hot water to cover them again.

Flowchart

graph TD
    A[处理肉, 胡萝卜, 洋葱, 土豆] --> B(开油锅, 先后下锅炒熟)
    B --> C[加水没过食材, 煮15分钟]
    C --> D[咖喱切碎, 开水煮花椰菜等]
    C --> E[加入咖喱搅拌 10 分钟]
    D --> E

Finished Product

Japanese Curry Rice Finished Product

References

If you encounter any issues or have suggestions for improving the process by following this guide, please open an Issue or submit a Pull Request.