Japanese Curry Rice Recipe

As a freshman, something I’m excited about for next year is the access to a kitchen in my dorm so I can make meals I would typically eat at home. One of my favorite comfort food is curry over rice, and not just any curry but Japanese curry. Japanese curry is known for its signature thick consistency and its sweet and savory taste. The addition of onions and carrots and sometimes even honey and apples are what contribute to the sweetness. It also tends to be less spicy so it is perfect for those who can’t handle the heat and for those who do enjoy spice, this recipe is adjustable to your preferences.

Ingredients

For 6-8 Servings:

• 1 ½ lb of boneless, skinless chicken thighs
• ¼ tsp of salt
• Ground black pepper
• 1 carrot (100g)
• 2 onions (1 lb)
• 3-4 Yukon Gold potatoes (my favorite part of the curry, so I tend to add a lot)
• 2 handful of white button mushrooms
• 1 tsp grated ginger
• 4 cloves of garlic
• 2 Tbsp of a neutral-flavored oil (like vegetable and canola)
• 4 cups of water or chicken stock
• 1 tbsp of soy sauce
• 1 tbsp of ketchup
• 1 package of Japanese curry roux (My favorite brand is S&B Golden Curry and it comes in three spice levels of mild, medium hot, and hot.)
• 6-8 servings of white rice
• Optional: Fukujinzuke on the side. They are Japanese red pickled vegetables that are usually made from daikon, cucumber, eggplant, or lotus root.

Prep Steps

1. Wash and cook the rice at the beginning so that it will be ready by the time your finished cooking.
2. Wash, and peel all of the vegetables. Cut the onions into thick slices, the carrots into chunks, slice the mushrooms in half and cut each of the potatoes into 6-8 pieces depending on the size. Don’t cut them too small or they will get mushy.
3. Peel and grate the ginger and mince the garlic.
4. Cut the chicken into bite-size chunks and flatten for more surface area to allow for faster cooking. Season with salt and pepper.

Cooking Steps

1. Heat oil in a large pot over medium to medium-low heat.
2. Toss and sauté the onions and stir for about 5 minutes until they get translucent and golden. 
3. Add in the minced garlic and ginger.
4. Add in chicken and stir until it is no longer pink outside
5. Pour in water or chicken stock.
6. Add in soy sauce and ketchup and stir.
7. Gently throw in the potatoes, mushrooms, and carrots. A big tip is that the broth should barely cover the ingredients as too much water would make the curry take longer to thicken up. The ingredients will release liquid on their own so there is no need to add too much water.
8. Cover the pot and simmer for 15 minutes and stir occasionally. Cook until you can easily poke through the potatoes.
9. Turn off the heat and start adding the curry cubes. Add 2 at a time and wait for it to completely dissolve before adding more. For this recipe, you should use 6-8 pieces.
10. Simmer with the pot uncovered on medium-low heat for 5-10 minutes or until the curry is thickened. Stir to make sure no roux or ingredient is stuck to the bottom of the pot to prevent burning.
11. Once you’re done cooking, plate the dish by placing a mound of rice upon a plate and ladle as much curry as you like onto it. Garnish with the aforementioned fukujinzuke if you like. They are an excellent palate cleanser and provide an excellent contrast to the rich and savory curry.
12. Enjoy!