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Japanese curry rice in a wide horizontal shot, thick brown curry with chunks of potato and carrot spooned beside fluffy white rice on a wide plate, set on a wooden table, warm appetizing light, shallow depth of field, landscape orientation

Japanese Curry Rice

A generous serving of mildly sweet curry loaded with potatoes and carrots, poured over rice.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb beef stew meat cubed
  • 2 potatoes cubed
  • 2 carrots chopped
  • 1 onion sliced
  • 4 cubes Japanese curry roux
  • 4 cups water
  • 1 tbsp vegetable oil

Method
 

  1. Brown the beef cubes in oil in a large pot.
  2. Add the onion, carrots, and potatoes and stir for a couple of minutes.
  3. Pour in the water and simmer until the beef and vegetables are tender, about 20 minutes.
  4. Stir in the curry roux cubes until the sauce thickens.
  5. Simmer a few more minutes and serve over hot rice.

Notes

Cut the potatoes a little larger so they hold together as they simmer.