There’s something so comforting about a Japanese curry rice bowl, and this curry donburi is one of my favorite ways to enjoy it. I recently saw @scallion__baby on Instagram create something similar to this recipe and I was immediately inspired to make my own version.
The base is fluffy Japanese rice, followed by shredded cabbage for a little freshness and crunch. Then comes gently cooked eggs, followed by a savory ground beef curry made with onion, carrot, and Japanese curry roux. The curry soaks into the rice and eggs, while the cabbage adds a nice contrast to all that richness. Cabbage is a classic side to curry, so adding it as a layer in this dish just made sense!
I love how simple this is to make, but it still feels like a complete, satisfying meal. Finish it with some thinly sliced green onions for a little freshness and color, and you have an easy weeknight donburi that’s cozy, hearty, and packed with protein.
Ingredients:
- Rice: The base of the donburi, providing a warm, hearty foundation for all of the toppings.
- Shredded Cabbage: Adds a fresh, crisp layer that contrasts with the warm rice, eggs, and curry.
- Eggs: Beaten and gently cooked until soft and tender. The eggs add richness and a delicate texture that pairs especially well with the curry. I beat them before cooking, but not necessary at all!
- Japanese Curry Roux: The key ingredient for the curry topping, giving the dish its signature savory, mildly sweet, and aromatic Japanese curry flavor.
- Ground Beef: Adds savory flavor and substance to the curry mixture. Ground beef, pork, chicken, or a combination can work well.
- Onion: Adds sweetness and depth to the curry as it cooks down with the meat and curry roux.
- Carrot: Adds natural sweetness and texture to the curry mixture.
- Water: Helps dissolve the curry roux and creates the saucy consistency. Feel free to add more water for a runnier curry!
What Type of Rice to Use
Choosing the right type of rice can be confusing, especially with so many varieties available. For this dish, however, I recommend Japanese short-grain or medium-grain rice.
Short-grain rice, often labeled as sushi rice, is particularly prized for its soft and chewy texture, which pairs beautifully with traditional Japanese dishes. Medium-grain rice is a great alternative if short-grain isn’t available (I actually almost always use medium-grain myself because it’s generally cheaper where I live!). Both are ideal for recipes like this one, where the rice’s stickiness helps meld the flavors into every bite.
Recommended Rice Cookers
Do I need to have a fancy rice cooker to make rice? NO! Just like anything, generally, the higher the quality, the better. But you can make great rice in a cheap rice cooker, too!
5.5 cups or 10 cups
2 cups
Click the rice cooker photos to see my favorite rice cookers. I included a budget-friendly rice cooker I love! I use the Tiger 5.5-cup model shown. About 1/2 cup of Japanese short- or medium-grain rice makes 1 serving.
Key Features to Look For in a Rice Cooker:
- Timer and Keep Warm Function: Useful for planning meals ahead of time and keeping them warm until you’re ready to eat.
- Steaming Basket or Tray: Allows you to steam vegetables or cook other ingredients while the rice cooks.
- Multiple Cooking Functions: Ensure it has settings for steaming, slow cooking, and possibly even baking.
- Non-Stick Inner Pot: Makes cleaning easier and prevents sticking.
How to Shred the Cabbage
To make a proper Japanese shredded cabbage salad, the first and most important step is getting the cabbage paper-thin. The easiest way to do that is with a cabbage shredder. This tool might look like a regular vegetable peeler, but it’s specially designed with a wider blade and finer teeth to slice cabbage into ultra-thin ribbons.
It’s commonly used in Japanese households and gives you that signature airy texture you find at tonkatsu restaurants. Best of all, it’s inexpensive – usually less than $10 – and makes a big difference in both texture and presentation.
If you don’t have a cabbage shredder or prefer not to buy one, you can absolutely use a sharp chef’s knife. It just takes a little more time and precision. After slicing, it’s a good idea to soak the shredded cabbage in ice water for 5 – 10 minutes to enhance the crispness, then drain and pat dry before serving.
Making Japanese Curry at Home
To make the base of Japanese curry, you will need Japanese curry roux. It’s a concentrated curry base made by cooking flour, oil or butter, and Japanese curry spices into a thick paste, often sold in block or cube form. When added to simmering meat and vegetables, it melts into a rich, savory, slightly sweet curry sauce that’s a staple in Japanese home cooking.
I recommend the following brands:
• Java Curry (pictured; the one I like the most because I think it is the spiciest!)
• S&B Golden Curry
• Vermont Curry (best for those who like curry on the sweeter side).
Check out my other popular recipes that use Japanese curry!:
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4-Layer Curry Donburi
- Total Time: 30 minutes
Description
A cozy Japanese-inspired rice bowl layered with crisp shredded cabbage, soft eggs, and savory ground beef curry.
Here’s a link to the shredder I use for my cabbage.
Ingredients
- 1/4 head cabbage, shredded (I love using this shredder!)
- 4 eggs
- 2 servings cooked rice
- Green onions, optional, for topping
- 1/2 lb ground beef
- 1/2 yellow onion, diced
- 1/2 large carrot, diced
- 1 cup water, plus more if you prefer a more liquid-y curry
- 1 cube Japanese curry roux (~25 g)
Instructions
- Heat a pan over medium-high heat and cook the ground beef until browned. Add the onion and carrot and cook until softened.
- Add the water and bring to a simmer. Cook until the vegetables are tender.
- Turn the heat to low and add the curry roux. Stir until completely dissolved and the curry is smooth. Add more water if you prefer a thinner curry.
- Beat the eggs in a bowl. Heat a nonstick pan over medium heat and add the eggs. As they begin to set, gently push the edges toward the center with a spatula, creating soft center (almost looks like a flower! But don’t worry too much about what it looks like, it’s going to be covered anyway). Continue until the eggs are just cooked but still soft.
- Add cooked rice to a bowl, then layer the shredded cabbage, followed by the soft scrambled eggs. Spoon the curry mixture over the top. Finish with thinly sliced green onions, if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 2
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