Curry Rice

Name: Curry Rice
Prep time: 20 min
Cook time: 45 min
Yield: 8 to 10 servings
Cuisine: Japanese Menu
Ingredients: Stew Beef — 450 g; Potatoes — 4; Carrots — 2; Onions — 2; Garlic — 2 cloves; Japanese Curry Roux — 225 g; Butter — 1 tbsp; Grated Apple — ½; Ketchup — 1 tbsp; Worcestershire Sauce — 1 tbsp; Honey — 1 tbsp; Water/Stock — 1.2 L

This world-renowned Japanese curry is a rich, savoury masterpiece featuring tender beef and hearty chunks of potato and carrot simmered in an aromatic, velvety sauce. By incorporating grated apple, honey, ketchup, and Worcestershire sauce, this version achieves that iconic sweet and savoury profile that makes Japanese curry a beloved national treasure, providing a comforting, deeply satisfying meal that tastes even better as leftovers the next day.

Cuisines

Cooking Instructions

Preparation: 20 minutes
Cooking: 45 minutes

Servings: 8 to 10

Notes:

Yukon Gold potatoes are ideal for this stew because they hold their shape during the long simmer, preventing the curry from becoming starchy or having the vegetables fall apart prematurely.

The four 'secret' flavour enhancers—grated apple, honey, ketchup, and Worcestershire sauce—are the key to achieving the signature sweet and complex depth characteristic of authentic Japanese home-style curry.

When adding the curry roux, remove the pot from the heat or turn it down low; dissolving the blocks individually in your ladle with a little liquid ensures a smooth, lump-free sauce consistency.

For the best texture, sauté the onions until they are well caramelised, as this builds a foundation of sweetness that perfectly balances the savoury elements of the sauce and beef.

This recipe is highly versatile; while beef is traditional, you can easily substitute it with chicken, tofu, or chickpeas, and you can always adjust the final thickness of the curry by adding small amounts of water until you reach your preferred consistency.

Prepare Ingredients
Peel and cut potatoes into bite-sized chunks, soak them in water for 15 minutes to remove excess starch, chop carrots diagonally, slice onions, mince garlic, and grate the apple.

Sear Protein
Preheat a large pot with oil over medium heat, sear the salt-seasoned beef cubes until browned on all sides, then remove and set aside.

Sauté Aromatics
Melt butter in the same pot, add the onions and sauté for 8 minutes until caramelised, then stir in the minced garlic and cook for 30 seconds.

Simmer Stew
Add the carrots, potatoes, seared beef, grated apple, ketchup, Worcestershire sauce, and honey to the pot, cover with water, and simmer for 20 minutes until the vegetables are tender.

Dissolve Roux and Thicken
Turn off the heat, add the curry roux blocks—dissolving them gradually—then return to medium-low heat and simmer for 15 minutes, stirring frequently until the sauce reaches a velvety, thickened consistency.