Japanese Curry and Rice

Japanese Curry And Rice Recipe

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Vicki Butts (lazyme)


Japanese curry is very different from Indian curries. It’s thicker and has a milder flavor than its Indian counterpart. Curry is a popular dinner choice in Japan.

You could use any kind of meat you like, but beef may be the most popular one for Japanese curry.

From www.japanesecooking101.com.


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15 Min
1 Hr
Stove Top


Add to Grocery List

  • 1/2 lb
    beef, cut for stew
  • 2
  • 2
  • 3
  • 1 Tbsp
  • 3 1/2 c
  • 1 4-ounce box
    curry sauce mix

  • 1 Tbsp
  • 1 Tbsp
    worcestershire sauce
  • 1 Tbsp
    apricot jam
  • 1 Tbsp
    soy sauce
  • 1 tsp
    curry powder
  • ·
    steamed rice

How to Make Japanese Curry and Rice


  1. Cut vegetables into bite size pieces.
  2. Heat oil and brown meat in a pot, then take meat out.
  3. In the same pot, fry onions for 8 minutes.
  4. Add carrots and potatoes, then cooked meat.
  5. Add water to the pot. After it boils, skim fat, and reduce heat to low. Cover and cook for 45 minutes until the meat becomes tender.
  6. Remove from heat and add curry sauce mix. Stir well so the pieces of the mix dissolve.
  7. If you'd like to use the optional seasonings above, now add the ketchup, worcestershire sauce, apricot jam, and soy sauce. Let it simmer for 10-15 minutes (cook longer if you'd like it thicker).
  8. If you'd like to add the optional curry powder, stir it in just before serving.
  9. Pour the curry over rice.

Printable Recipe Card

About Japanese Curry and Rice

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Japanese

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