Description
Japanese curry is a rich, flavorful dish featuring a thick, savory sauce with a hint of sweetness served over rice. Made using Japanese curry roux, tender meat, and vegetables like potatoes and carrots, it’s a comforting and hearty meal.
Ingredients
Units
Scale
- 1 potato, diced
- 2 large carrots, diced
- 2 cup mushrooms (any type is fine, but I recommend shiitake, enoki, or shimeji)
- 1 lb boneless/skinless chicken breasts or thighs, diced
- 6-8 oz. Japanese curry roux (I recommend starting with 6 oz., then add more or less depending on how thick you like your curry)
- 5 1/3 cup water
- 8 servings rice (I recommend Japanese short-grain or medium grain rice for the most authentic Japanese experience!)
Instructions
- In a large pot over medium-high heat, heat up some neutral cooking oil. Add the chicken, cooking until browned.
- Add the mushrooms, potatoes, carrots, and water to the pot. Increase the heat to high and bring to a boil, cooking until the potatoes and carrots are tender.
- Stir in the curry roux until fully combined. Add more or less curry roux and water, depending on your desired level of thickness.
- Serve the curry on top of rice and enjoy!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 8