Japanese-Style Curry Rice
Steps
- 1
Cook the rice. Meanwhile, cut the potato and carrot into chunks and slice the onion.
- 2
Melt the butter in a pot and fry the onion for 5 minutes. Stir in the flour and 2 teaspoons curry powder and cook for 1 minute.
- 3
Slowly stir in 450 ml water, then add the potato and carrot. Simmer for 15 minutes until tender and thick.
- 4
Season with 1 tablespoon soy sauce and 1 teaspoon sugar, then serve over the rice.
Easy substitutions
No Curry powder?
Try A block of Japanese curry roux in place of the flour, butter, and curry powder.
Storage & leftovers
Cool leftovers within 1 hour, refrigerate, and eat within 1 day. Reheat only once, until steaming hot all the way through.
Student tip
Makes two portions: tomorrow's is even better once the curry has thickened.
Prices are estimates and vary by shop and location. Recipe content is user-submitted and not reviewed for allergens or dietary accuracy — check ingredients yourself before cooking.