Japanese curry cooked with onions, carrots, potatoes, and eggplant then served over rice. This Japanese Style Curry Rice is simple, delicious, and perfect for a weeknight meal.

Have you ever had Japanese curry before?

Generally, this curry is pretty simple with ingredients like onions, carrots, and potatoes. These vegetables are cooked until they’re soft and tender. Spooned over white rice, this meal makes the perfect no fuss weeknight meal.

When we order Japanese curry from restaurants, you can order extra toppings, like tempura, egg, potato croquette, and chicken katsu. So many ways to customize the curry and make it extra filling.

For this Japanese curry, we’re making it as simple as possible, just with ingredients that you already have on hand. You can easily customize what you add to your curry to your liking.

I used Japanese curry roux cubes to make the curry because it’s the easiest. There are so many brands out there with various levels of heat. Use the one that works best for you. I prefer medium or hot.

As much as I love spicy food, I like that Japanese curry doesn’t have much heat. It allows you to taste the spices in the curry and enjoy it without being overwhelmed by heat of chili peppers. The soft and tender vegetables in the curry are so flavorful and taste so delicious when served with white rice.

I hope you enjoy this as much as I do.

In a medium sized skillet, add vegetable oil and allow it to heat for about a minute. Once the vegetable oil has warmed, add onions and cook for about a minute. Next, add minced garlic and ginger, and cook for an additional minute.

Once the onions, garlic, and ginger become aromatic, add carrots, eggplant, and potatoes, and cook for several minutes.

Pour in vegetable broth and bring to a boil. Lower the heat and allow the vegetables to simmer for about 20 minutes, then check the readiness of the potatoes. Insert a fork into the potatoes to see if it pierces through.

Add the curry roux cubes into the broth over low heat. Stir to dissolve the curry roux. Then stir in granulated sugar, soy sauce, and ketchup until combined.

Let the curry simmer for another 5 minutes to allow it to thicken.

Ladle the curry over the rice.

Serve the Japanese Style Curry Rice immediately warm.

Enjoy!

Japanese Style Curry Rice

 

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Prep time

10 mins

Cook time

25 mins

Total time

35 mins

 

Japanese curry cooked with onions, carrots, potatoes, and eggplant then served over rice. This Japanese Style Curry Rice is simple, delicious, and perfect for a weeknight meal.

Author: Andrea Giang

Recipe type: Entree

Serves: 2 servings

Ingredients

• 1 large onion, cut into wedges
• 3 garlic cloves, minced
• 2 teaspoons minced ginger
• 1 large carrot, peeled and cut into wedges
• 3 small potatoes, quartered
• ½ large Japanese eggplant, sliced
• 2 ¾ cups vegetable broth
• ½ box curry roux cubes
• 1 tablespoon granulated sugar
• 1 tablespoon soy sauce
• ½ tablespoon ketchup
• Rice for serving

Directions:

1. In a medium sized skillet, add vegetable oil and allow it to heat for about a minute. Once the vegetable oil has warmed, add onions and cook for about a minute. Next, add minced garlic and ginger, and cook for an additional minute.
2. Once the onions, garlic, and ginger become aromatic, add carrots, potatoes, and eggplant and cook for several minutes.
3. Pour in vegetable broth and bring to a boil. Lower the heat and allow the vegetables to simmer for about 20 minutes, then check the readiness of the potatoes. Insert a fork into the potatoes to see if it pierces through.
4. Add the curry roux cubes into the broth over low heat. Stir to dissolve the curry roux. Then stir in granulated sugar, soy sauce, and ketchup until combined.
5. Let the curry simmer for another 5 minutes to allow it to thicken.
6. Ladle the curry over the rice.
7. Serve the Japanese Style Curry Rice immediately warm.

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