Description
Japanese curry made in a rice cooker is an easy and hearty meal where tender vegetables, chunks of meat, and curry roux are cooked together and served on top of a bed of rice, creating a flavorful, comforting dish all in one pot.
Because the rice cooker is occupied with the curry, I recommend making this when you have leftover rice in your fridge or freezer. To reheat it (whether from frozen or the fridge), simply place an ice cube directly on top of the rice and keep it sealed (I like to keep it in a Tupperware or in plastic wrap). Microwave for 2 minutes.
I also recommend using microwaveable rice – I prefer this brand, as it tastes most like rice straight from the rice cooker.
Ingredients
Units
Scale
- 6-8 servings rice, cooked (I recommend Japanese short-grain or medium grain rice for the most authentic Japanese experience!)
- 1/2 lb boneless, skinless chicken thighs, uncooked
- 1 large tomato or 6 cherry tomatoes
- 1 potato, diced
- 2 large carrots, diced
- 1/2 onion, thinly sliced
- 2 tablespoons soy sauce
- 6-8 oz. Japanese curry roux
- 5 1/4 cup water
Instructions
- To your rice cooker, add all of your ingredients and turn on your rice cooker, cooking for as long as you normally would cook rice.
- When it’s done cooking, stir the curry to ensure the curry roux is thoroughly mixed in.
- Serve the curry on top of a bed of rice and enjoy.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 6-8