Japanese Curry Rice

Japanese Curry Rice

By Chef Cannon

Cuisine: Chinese

Main ingredients is what defines Japanese Curry Rice, a home staple dish.

Difficulty

4 / 5

★★★★☆

Advanced
Estimated Calories

730 kcal

Ingredients

Main ingredients

  • Curry roux (recommended brand: House)
  • Potato
  • Carrot
  • Onion
  • Meat (pork, chicken, or beef)
  • Garlic

Secondary ingredients

  • Extra ingredients for garnish, optional
  • Broccoli (boiled in water)
  • Bacon (ready-to-eat)
  • Fried egg or [sunny-side up egg](../../breakfast/太阳蛋.md)

Steps

1. Ingredient preparation

  1. Remove the ends of the carrot, peel, and cut into irregular chunks
  2. Peel the onion, remove the core, and cut into crescent shapes
  3. Peel the potato and cut into large chunks
  4. Cut the meat into chunks
  5. Peel the garlic, flatten, and mince
  6. Chop the curry roux to increase surface area and speed up dissolving

2. Cooking process

  1. Heat oil in a pan, add garlic and meat, stir-fry quickly until the meat *surface turns white*
  2. Add carrots, stir-fry quickly until evenly heated
  3. Add onions, stir-fry quickly until the onions *become translucent*
  4. Add potatoes, keep stir-frying until the potatoes *soften* (check with chopsticks)
  5. Add water to cover all ingredients, bring to a boil, and wait 15 minutes
  6. Turn off heat, add curry and stir
  7. Wait for the curry to melt, then turn on heat again, slowly stir for 10 minutes to prevent burning
  8. When the appearance *becomes thick and viscous*, turn off heat and finish cooking

3. Reheat after refrigeration

  1. Take out the desired portion of refrigerated curry each time, heat it up, and pour over [rice](../米饭/电饭煲蒸米饭.md).
  2. Microwave: high heat for 2-3 minutes for a single serving
  3. Pot: add an extra 50ml water, keep stirring while heating

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Notes

Japanese curry rice is a rich and hearty home-style Japanese dish, seasoned with curry roux, paired with potatoes, carrots, onions, and meat, with a smooth and creamy texture, spicy yet slightly sweet. It is rich in protein, carbohydrates, and various vitamins, providing ample energy for the body. The method is not too complicated overall, but requires mastering heat control and stirring techniques, suitable for those with some cooking experience. From preparation to serving takes about 1 hour, and the flavor is even better after refrigeration.

Estimated cooking difficulty: ★★★★
Estimated calories: 730 kcal
Group: Japanese Curry Rice

Calculation:
The amount of ingredients is proportional to the curry; the calculation is based on half a box of House curry roux (115g). Half a box makes about six servings; the prepared curry tastes even better after refrigeration, so don't worry about not being able to finish it alone.

  • 2 onions
  • 2 potatoes
  • 1 carrot
  • 2-3 cloves of garlic
  • 2 jin (1 kg) meat

Notes

  • Steps 1-6 can be done during the waiting process of 2-5; during this time, you can also boil some vegetables in a water pot or make a fried egg.
  • Between 2-5 and 2-6, pay attention to the boiling water level; if it is found to be lower than 2/3 of the ingredients, add hot water to cover the ingredients.

References

  • [Weibo video of World Food Tutorial](http://t.cn/EJ77yFy)

More in this category

Cuisine: Chinese