Curry and Rice (カレーライス) is Japanese-style thick curry sauce with chunky meat and vegetables over Steamed Rice. It is one of the most eaten dishes in Japan today whether at curry restaurants or at home. Curry and Rice is not traditional Japanese food at all, but it is an essential food in modern Japanese cuisine.
Typical Japanese curry is very different from Indian curries. It has a much thicker sauce and a milder flavor than its Indian counterparts. There are many many curry restaurants in cities and towns throughout Japan. Some are big chain restaurants and others are smaller local shops. There are a lot of curry specialty stores, but also there are diner-type places that serve curry along with other Japanese dishes like Beef Bowls and Tonkatsu. You can find “traditional” Japanese curry at many of those restaurants, and there are other shops that serve more unusual or arranged versions. Restaurant curry is delicious, of course, and nice to have from time to time, but it is so easy and cheap to make at home too.
When Japanese people make curry at home, most of them don’t make it from scratch with all the spices and everything. They usually use instant curry roux from a box. You can also choose how hot your curry should be by which box you buy. There are usually 3 kinds of spiciness: mild, medium, and hot, and stores sometimes carry extra hot. Japanese people like to make a lot of dishes from scratch, but when it comes to curry, there are not too many people that take the time or even have the right spices at home. Don’t underestimate homemade curry, however, just because we use instant roux! There is still plenty of room to make it your own curry by choosing ingredients and adding secret seasonings.
We used cubed beef here, but thinly sliced beef or ground beef can give a different mouthfeel, or you can change to totally different meat like chicken, pork, or even seafood. Typical vegetables for curry are potatoes, carrots, and onions, though certainly not limited to them. If you like spinach, broccoli, asparagus, or anything else, go for it. Japanese vegetables like Daikon radish and Renkon lotus root work very well too. Secret seasonings are additional flavorings to change the existing curry taste, so there is no need to add those if you prefer… however, the additional seasonings do make your curry more special and distinctively your own homemade curry. We used ketchup, Worcestershire sauce, apricot jam, and soy sauce to deepen the flavor, but you can use your own seasonings different from ours. Some people opt to add flavors like chocolate, coffee, or different kinds of chutney. Mix and match, and find your own favorite combinations. We have a different flavoring suggestion in the recipe box below.
Another good thing about curry is that you can make a pot-full of curry and feed a bunch of people. Curry and Rice doesn’t involve complicated steps to make, and it is a perfect dish for an occasion of many people getting together. If you’re cooking for a small number of people, you may still want to make a good amount of curry so that it can be enjoyed later. Curry can be kept in the freezer for a month or two easily. Then when you don’t have time to cook, it can be simply reheated in the microwave oven or stovetop.
If you’ve never had Japanese Curry and Rice, you have to try this once. If you have had it before but never made it at home, try making this at home. If you have tried and like Japanese Curry and Rice, you still have to try our version and compare with yours. Then experiment to create your own secret recipes. Hope you enjoy it!
This video and article is newly updated from February 2012.
Curry and Rice
Ingredients
- 1/2 lb beef (cut for stew)
- 2 onions (medium)
- 2 carrots (small)
- 3 potatoes (medium)
- 1 Tbsp oil
- 3 1/2 cups water (Or see the package for the amount of water)
- 4 oz Japanese curry mix
- steamed rice
Optional Seasonings
- 1 Tbsp ketchup
- 1 Tbsp Worcestershire sauce
- 1 Tbsp apricot jam
- 1 Tbsp soy sauce
- 1 tsp curry powder (optional)
Instructions
- Cut meat and vegetables into bite size pieces.
- Heat oil in a pot, add meat and brown in oil. Take the meat out.
- In the same pot, fry onions for 8 minutes. Add carrots and potatoes, then add the cooked meat.
- Add water to the pot. After it boils, skim any fat, and reduce heat to low. Cover and cook for 45 minutes until the meat becomes tender. If using a pressure cooker, cook for 15 minutes.
- Remove from heat and add curry sauce mix. Stir well so the pieces of the mix dissolve.
- If you'd like to use the optional seasonings above, now add the ketchup, Worcestershire sauce, apricot jam, and soy sauce. Let simmer for 10-15 minutes (cook longer if you'd like it thicker).
- If you’d like to add the optional curry powder, stir it in just before serving.
- Pour the curry over rice.
Video
Notes
89 Comments
I just made this last night. I think I over cooked the potatoes and carrots a little bit but overall I thought that the curry tastes very very good.
The only thing that I was a little disappointed with was the beef. I know that stew beef isn’t going to be super juicy or anything but I thought the meat was rather dry. I think next time I’m going cook a steak separately, chop it up and drop it into the curry at the very end.
Thanks for trying our curry recipe, Josh! We are glad to hear that it tasted good! Some people like the vegetables firmer and some like to cook until they almost melt away. You can certainly adjust the cooking time. You can also use any kind of meat. Many people in Japan also use thinly sliced beef instead of stew beef, and that tastes really good too. Cooking a steak separately and drop it at the end sounds good! Let us know how it goes next time!
If you wanted to make it vegetarian, what would be a good replacement for the beef?
Sadey,
just use vegetables instead of meat. Eggplant is good. Kabocha pumpkin is also very good one for Curry.
Tofu is a great substitute.
I always use mushrooms-even white button mushrooms are fine, but I really like a mix. You won’t miss the meat!
Mushrooms
Where can I buy boxed curry mix? I live in SC.
i love curried rice its wonderful
shannan,
it’s the best!
Cooking meat for 45 minutes is a crime against bovinity. Beef takes much longer.
Every grandmother worth her salt would demand 3-4 hours, and use front leg or shoulder for this type of dish. 🙂
It might be perfect with pork though. I’m trying some neck cuts with a similar recipe later today.
Haakon,
have you tried our recipe? 45 minutes is long enough because of the size of beef unless you want it to fall apart. We think our curry is pretty good for humanity 🙂
What is a good substitute for worcester sauce? I am living in rural Japan right now, and I can’t find the sauce at my grocery store. I was able to find everything else listed included the optional seasonings.
We have worcester sauce anywhere in Japan. It’s ustaa (sounds like oostar) sauce, but ask for just ‘sauce.’ It is usually next to Tonkatsu sauce at grocery stores, and that can be a substitute. Good luck!
According to a cooking show I saw on Youtube, “Bulldog Brand Sauce” was a sauce used that you could substitute with Worcestershire sauce, so that might work?
Bulldog Brand has different kinds of sauce. Bulldog Brand Worcestershire sauce can be used interchangeably with other Worcestershire sauce. Tonkatsu sauce has different thickness, so you can use it instead of Worcestershire sauce depending on recipes.
I love japanese curry rice. I actually make the roux myself because it isn’t actually that difficult! With butter, flour, curry powder (also my own mix!), Worcestershire sauce, ketchup, salt and pepper! Thanks for the awesome blog btw.
Steve,
You make your own curry roux, good for you!
This curry was amazing. I actually went with 2 tbsp of apricot jam and it was the perfect level of sweet and spicy. I’m also a novice at cooking so you can imagine my surprise when it turned out so well, especially since I’ve never had Japanese curry before. Thanks for the recipe!
Mercedes,
I like you adjusting seasonings to your liking. That’s home cooking!
I’ve made this about five times now and it is always so delicious. I’m making it again tonight! I love the recipes you have on your site and hope to make many more of them in the future.
Matt,
thanks for trying our recipes!
So I am planning on making this and I don’t mind having beef in it but my mother doesent eat red meat. My question is if I can substitute the beef with chicken or will that take away the flavor?
Konata,
yes, chicken, pork, and some seafood will work very well.
I’m living in Japan (Tokyo) right now and wondered what your favorite brands of curry mix are? Thanks!
CS,
we used S&B in our recipe.
Just made this tonight and it was delicious!!! I added ketchup, chili powder, and honey, it was the perfect combo of spicy and sweet.
Lisa,
glad you found the combination of sesonings for your curry!
I will try cooking this tomorrow, but instead of beef can I use prawns instead?
Yupina,
woo, seafood curry! Just be careful not cook shrimp too long.
I have been wanting to make this recipe for sometime. Can you tell me how I can substitute a box of curry sauce mix. Also were would you find a box of curry sauce mix. I live in the U.S. Thanks
Jennifer,
you can find curry sauce mix at Asian food section of many local grocery stores. You can also find it at Japanese grocery stores, of course, and online stores too.
I’m making this recipe tonight since I can’t find my grandmother’s recipe! So excited to give this one a shot! I’m half Japanese and this is one of my favorite meals!
Donna,
I don’t know anyone who doesn’t like Japanese curry! Hope you like our version!
I wanted to try this recepie out, but i wondered how much calories does one serving contain?
With rice and everything.
I love this site!
Kind regards!
Maggie,
I don’t know exactly… 700-800? with good amount of rice. I’m just guessing. The curry sauce box may tell you more.
My son just returned from Japan with S & B Curry from his host family. I am trying your recipe tonight!
Tonda,
that’s what we used! Hope you liked it!
Hi
I love Japanese curry and have used leftover meat (any kind from say, a Sunday roast) and it works really well. I always add a large spoonful of my own home made apple chutney, super!
Would love to try making the ‘stock’ from scratch, do you have a traditional recipe?
Slan!
Gerard
Gerard,
home made apple chutney! Yum!
I tried this recipe and yes, my Japanese curry finally tastes like the ones that I eat outside. I used to wonder why mine tasted so flat – the additional ingredients of Worcester sauce, apricot jam and Thai chili sauce (cos I didn’t have ketchup) really made a huge improvement to the taste.
I used minced beef, carrots, onions and eggplant.
Maggie,
glad you liked our curry and rice recipe! Come back for more recipes!
I live in the US and we are studying Japan. I want to make this for a luncheon for a group of kids. Can you tell me what section I might find the curry sauce? Or brands to look for? Is it just labeled Curry Sauce?
Wendy
Wendy,
usually Asian food isle. I think you can tell it’s Japanese from the packaging.
Also, how do I know I’m getting a curry sauce meant for Japanese food instead of the spicier Indian food?
Wendy
made this today my first time cooking it.. I followed your reciepe , I made more beef cuz these kids love beef… I only used ketchup and soy sauce.. followed everything else…
they loved it.. they ate soo much that they couldnt move an inch lol..
Thanks again for the great work~
Ken,
glad you liked our Curry and Rice recipe! We have many more recipes kids may like such as Tonkatsu and Omurice.
To add dark chocolate…??
jonathan,
a lot of people do, go ahead and try!
Hi!
Loved your Japanese curry, it was really delicious and tasted like the ones I ate in Japan. Do you know by any chance how to find the red pickled ginger that goes with curries so often – I’m not living in Japan any more, so I wonder where I could buy them.
Layana,
that’s called Fukujinzuke, and only place I can find it is at Japanese grocery stores.
I absolutely love this recipe, but I have a question.
I want to make this dish for a friend, but she is allergic to peanuts and I read the ingredients of some curry sauce mix boxes and they all have peanut butter/peanuts in them. Do you know any brands that don’t?
Caitlin,
my husband is allergic to peanuts, so I know which one to use! House brand has peanut butter in their “Vermont curry”, so I avoid the brand all together to be safe. He doesn’t have any trouble with S&B brand at all, and that’s what I use.
Really enjoyed this recipe and the video. I added all of the optional seasonings and they gave curry extra oomph. My children loved the meal. They are looking forward to leftovers tomorrow. That hardly ever happens with my cooking!
Kirsty,
glad you and your family liked our Curry and Rice recipe! We have a lot of dishes kids may like such as Hamburger Steak and Tonkatsu on our site. Check them out!
I love the Japanese curry I don’t usually like different Japanese food but this one I love
Whenever I make curry for my family I watch this video. It’s so helpful and it’s what I used to first introduce my American family to the Japanese food I experienced abroad. They loved it! Thank you very much!
I love your blog and Youtube channel! 🙂 I cannot wait to try some of these recipes as my friend is taking me to the Asian supermarket in Albany Wednesday. (Kingston does not have most of the ingredients I need) Thank you very much for sharing these recipies with us Yuko-San , Noriko-San.
Arigatou Gozaimasu!
Alissa,
thanks for your comment! Hope you try some of our recipes!
I made the recipe tonight and it tastes like nothing I have ever tasted before! So good! One question though. Do you have a video on how to make sticky rice without a rice cooker?
Thanks for this great recipe! Made my first Japanese beef curry today using S&B mix and it came out perfectly. I added finely chopped fresh ginger and garlic when adding the vegetables which made a delicious aroma in the kitchen. My family are not keen on curry unfortunately, although on the plus side it means that I can have it all to myself 🙂
Chris,
thanks for trying our recipe! Enjoy!
Hello, I really want to try and make curry with this recipe, but I have a little problem ( maybe it’s not so little… ) Where I live we don’t have curry sauce mix, there is no real translation of curry. Maybe there is something else that I could use? Thank You very much.
Hi Scarlet,
I don’t think there is a good substitute for curry. You may want to try to find it online?
I made this tonight and it was the best, I didn’t have apricot jam so I use some triple berry with honey jam and added a little bit of grape juice to it and it came out amazing.
That sounds amazing. I’m glad to hear that it came out nice!
I’m going to try this recipe now, it looks delicious!
I love making Japanese food and so I really want to make this.
I have heard that some people put chocolate in their Japanese currys, would this curry be better with a bit of dark chocolate, or would that change the flavour a bit too much?
へんじをまっています。 🙂
I have never put chocolate in Japanese Curry before… If you try, let us know how that tastes!
Sounds like Japanese/Mexican fusion! How did it turn out?
Thank you for the great recipe <3
The curry sounds great I will try the recipe in the next few days, however, if your going to use beef may I recommend using shin from the butchers counter so that you can cut it yourself into large pieces, you can then cook the beef first on its own very low and slow (about 130 fan for 2 1/2 hours) then add the veg cut quite large again and follow recipie. The meat will be soft and tender, retain its flavour and not breakdown during the coking process, when the veg is done to your liking the job is done, enjoy.
I have some chicken thighs that were bought by accident and need to be used. How would you recommend adjusting the cooking for chicken thighs instead of beef?
Oh my word, this is so tasty! My brother has been bothering me to make this since he tried some at a noodle shop. He said this was even better than theirs! Thanks so much for the amazing recipe!
OH MY GOD… Just made it and it smells and tastes absolutely amazing!!!! I love the japanese cuisine and that dish is going to be top of my list. I have two questions: a) Is there a recipe to prepare my own homemade curry sauce instead of using the precooked mix? b) I did not add the optional seasonings and would like to know if there is a big difference in the final dish with them
The basic curry roux is butter, plain flour, curry powder, garam masala. In table spoons the ratio is 3:4:1:1, makes between 4 and 6 cups of curry. You’ll eventually finder a perfect roux for you, I like to add cocoa powder to mine. You just melt the butter then add the flour and stir till combined, then brown your roux to your desired level. I typically go for a rather blonde roux but again it’s up to you! Then you and your spices and stir till combined and aromatic. Then place it in a container to cool and set up, icecube trays make this good for later use as you can bag the cubes and freeze them for later use!
This is the second time ive cooked your recipe. Loved the sweetness of the curry, exactly how i wanted it to taste like. Today im trying it with the hot curry sauce, im sure ill love it as well. Both times i used red potatoes so it doesnt break down after all that boiling time. Thanks for sharing! Looking forward to trying out more of your recipes!
I tried it once and its so delicious indeed. And i will cook again and again and again !
Thank you for uploading the video and sharing us your idea because my japanese husband really love to eat curry.
I made this tonight! I just had one carrot in the fridge, so I threw in some green bell peppers, and I think those gave the curry a mix of sweetness and spiciness.
Thank you for sharing the recipe! 😀
I just made Japanese curry follow your recepie step by step but just change beef to Pork and add strawberry jam (I don’t have apricot jam)
It’s super yummy!!
Thanks so much xxx
I am a just one of reader from Japan. Japanese box curry is very very flexible. In Japan We used to add many veg or meat. For example, oyster curry or shell curry are also popular. And curry’s flavor is also useful to extinguish some unsuitable food’s smell. So it is very good idea for your children to get to unfavorable but good foods for them. And It is very easy to try new materials. Or you can find new taste of curry rice, And also I recommend putting many kind of topping. In Japan there are many kinds of topping. See below link.
I am very happy to see these arguments at here. Let’s try new taste of some curry rice, That are very free. Thank you.
http://www.ichibanya.co.jp/english/info/pdf/multilingual_menubook_1603.pdf
Would it be fine subsututing the water with milk? I heard it makes it more creamy, though never having made japanese curry, I’m somewhat worried about making such a change, oh also, would you recommend using flour on the meat before browning? Sry, guess I should try it before changing it! ><
Dana,
never used milk for curry. Let us know if you try it.
Curry roux already contains thickening agent, so no need to use flour.
I love this recipe ever since making it once I am now addicted.! I like to add a lot of red hot peppers to make it super spicey Give it a try.!
Wonderful recipe !! but I think I made too much. So have you any idea how can I preserve the stew and how long will it last before it goes inedible? Thx
You can keep in fridge for 3 days, but you could freeze it about a month or so.
OMG! THANK YOU VERY MUCH FOR THIS!! I basically made this last night and when other family members wanted some I literally didn’t wanted to give them xD. It was phenomenal
I tried this dish yesterday, taste of curry is very yummy, but I have a sensation of crush in the onion. please give me a reason
Hi ,
Which type of ketchup is used in your recipe , Tomato ketchup or more
Worcester sauce is a non – vegetarian product . So , I omit it !
Do you happen to have a recipe for making curry sauce from scratch?