Japanese · serves 2

Japanese Curry Rice

Thick, mild, faintly sweet. Comfort food from a completely different direction.

45 min Some work Vegetarian

Ingredients

  • 3 potatoes, 2 carrots, 2 onions, in big chunks
  • 300g paneer, tofu or chicken
  • 3 tbsp butter
  • 3 tbsp maida
  • 2 tbsp curry powder
  • 1 tbsp garam masala
  • 1 tbsp ketchup
  • 1 tbsp soy sauce
  • 1 tsp honey
  • 4 cups stock or water
  • Rice for 2

Method

  1. Brown the onions in butter properly, 10 minutes. Then carrots and potatoes, 5 minutes.
  2. Add the stock, cover, simmer 20 minutes till the vegetables are soft.
  3. Roux, separately: melt butter, stir in maida, cook 3 minutes till nutty, then curry powder and garam masala off the heat.
  4. Ladle some hot broth into the roux, whisk smooth, then pour it all back into the pot.
  5. Ketchup, soy, honey, salt. Simmer 10 minutes till it's thick enough to coat a spoon.
  6. Over rice, with pickles on the side.

Questions people ask about Japanese Curry Rice

How long does Japanese Curry Rice take?

About 45 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of potato in Japanese Curry Rice?

Use waxy potatoes hold their shape, floury ones fall apart. For curries you want waxy.

Can I make Japanese Curry Rice ahead of time?

Yes, and it is better for it. Cool it fully, refrigerate for up to three days, and reheat gently with a splash of water. The flavours settle overnight.

Is Japanese Curry Rice vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

What do you serve with Japanese Curry Rice?

Over rice, with pickles on the side. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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