Japanese Curry Rice

Japanese curry is a popular dish both at home and in casual dining establishments. Try with pork katsu for a delicious flavour combination. Beef can be substituted for chicken or pork or removed entirely for a vegetarian version. There are lots of different ways to make curry rice, so check the curry mix pack, add your favourite vegetables, and experiment.


Serves: 2

  • butter, for frying
  • 1 large onion, thinly sliced
  • 2 large potatoes, cut into bite-sized chunks
  • 2 large carrots, cut into bite-sized chunks
  • 3-4 cubes of Japanese curry roux
  • 300g beef, cut into chunks (braising or stewing steak is good)
  • salt and pepper, to season
  • water
  • cooked Japanese rice, to serve


    1. Season the beef with salt and pepper.
    2. Cook the beef in a pan with some butter until the chunks are browned all over. Remove from the pan and leave to one side.
    3. Add the butter to a large pan and heat over a medium flame. Add the onion.
    4. Cook for around 5 minutes until the onions become transluscent.
    5. Add the carrots, potatoes and any other vegetables and stir.
    6. Fill the pan up with enough water (see instructions on the curry roux package) to completely cover all the ingredients. Bring to the boil.
    7. Once boiled, reduce heat to medium and simmer for 15 minutes, keeping an eye on the pan and removing any scum that appears on the surface.
    8. Remove the pan from the heat and allow to cool for a few moments. Add the curry roux and beef chunks, and stir well
    9. Replace on the heat, and leave to simmer on a medium to low heat for 15 minutes, or until the curry is thick and glossy.
    10. Serve with cooked Japanese rice and fukujinzuke red pickles for curry.



You can give your curry an extra umami boost by adding a dash of soy sauce, Worcester sauce or miso at the end.