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Japanese curry rice
カレーライス (karē raisu): a mild, thick, gently sweet curry with potato, carrot and onion over rice
Japanese curry rice (カレーライス) arrived in Japan from Britain via the navy in the late 1800s and is now a national comfort food, cooked in homes from Hokkaido to Okinawa. It is nothing like an Indian curry: the sauce is thick, glossy and mild, made with a roux of butter, flour and curry powder, and sweetened with grated apple. This vegetarian version is packed with potato, carrot, onion and mushrooms. It tastes even better the next day, and children love it. Chef's tip: take the onions all the way to a deep golden brown before anything else goes in. Japanese home cooks swear by this step, as the caramelised onion gives the curry its rounded sweetness.
- Total time
- 50 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the curry
For the roux
To season
To serve
Method
0/7 doneStep 1: Heat 1 tbsp vegetable oil in a large heavy pan over a medium heat. Add 2 onions and fry slowly for 10 minutes, stirring often, until soft and golden. This sweetness is the base of the curry.
10 minStep 2: Stir in 2 cloves garlic and 1 tsp ginger for 30 seconds, then add 2 carrots, 2 potatoes and 5 ½ oz mushrooms and toss for 2 minutes.
2 minStep 3: Pour in 3 cups vegetable stock and add ½ apple. Bring to the boil, skim off any foam, then cover and simmer for 15 minutes, until the potatoes are just tender.
15 minStep 4: Meanwhile make the roux: melt 1 ⅜ oz butter in a small frying pan over a low heat, stir in 4 tbsp plain flour and cook for 3–4 minutes, stirring, until it smells nutty and turns light brown. Stir in 2 tbsp mild curry powder and ½ tsp garam masala for 30 seconds, then take off the heat.
5 minStep 5: Ladle some of the hot cooking liquid into the roux and whisk to a smooth paste. Stir it back into the pan and simmer for 5 minutes, stirring, until the sauce is thick and glossy.
5 minStep 6: Season with 1 tbsp soy sauce, 2 tbsp tomato ketchup, 1 tbsp vegetarian Worcestershire sauce, 1 tsp honey or sugar and ½ tsp salt, add 2 ⅞ oz frozen peas and simmer for 2 minutes more.
2 minStep 7: Spoon 1 ⅓ lb cooked Japanese short-grain rice onto one side of each plate and ladle the curry beside it. Serve with 2 tbsp fukujinzuke or pickled red ginger. The curry keeps for 3 days in the fridge and thickens as it stands; loosen with a splash of water when reheating.
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 12 g
- Carbs
- 96 g
- Fat
- 14 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does japanese curry rice take?
- About 50 minutes in total: 15 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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