Description
Japanese curry rice is the ultimate Japanese comfort food — a thick, mildly spiced, slightly sweet curry served over steamed rice. It is nothing like Indian or Thai curry — it is gentler, darker, and has a savory depth from soy sauce and Worcestershire. In Japan, it is eaten several times a week in homes and curry shops alike.
Ingredients
Units
- 1 lb boneless, skinless chicken thighs, cut into pieces
- 2 tablespoons vegetable oil
- 1 large yellow onion, diced
- 3 medium carrots, cut into chunks
- 2 medium Yukon Gold potatoes, cut into chunks
- 3 cups chicken broth
- 3 tablespoons curry powder
- 1 teaspoon garam masala
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon honey
- 1 tablespoon ketchup
- Steamed rice for serving
- Pickled ginger and fukujinzuke for serving
Instructions
- Heat oil in a large pot over medium-high heat. Brown the chicken pieces on all sides, about 5 minutes. Remove.
- Add butter to the pot. Cook the onion 8 minutes until deeply golden. Add the flour and curry powder. Stir 2 minutes to cook out the raw taste.
- Gradually add the broth, stirring to prevent lumps. Add the carrots, potatoes, garam masala, soy sauce, Worcestershire, honey, and ketchup.
- Return the chicken. Bring to a simmer, then cover and cook 25 minutes until the vegetables are tender and the sauce is thick.
- Serve over steamed rice with pickled ginger.
Notes
- Cooking the onion until deeply golden — 8 to 10 minutes — builds the sweet, savory base that defines Japanese curry.
- The ketchup and Worcestershire are not shortcuts — they are traditional ingredients in Japanese curry that add tomato sweetness and umami.
- Japanese curry gets better overnight. Make a big batch and reheat the next day for even deeper flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 12
- Sodium: 820
- Fat: 18
- Carbohydrates: 58
- Fiber: 4
- Protein: 36
- Cholesterol: 100