Description

This Japanese Curry is a cozy, hearty dish made with tender meat, potatoes, carrots, and onions simmered in a rich, slightly sweet and savory curry sauce. It’s a comfort food favorite in Japan, often served over steamed rice and loved by both kids and adults.

Ingredients

1 lb chicken thighs or beef chuck, cut into bite-sized pieces
1 tbsp vegetable oil
1 large onion, sliced
2 medium carrots, peeled and chopped
2 medium potatoes, peeled and cubed
3 cups water
1 package (3.5 oz) Japanese curry roux (like Golden Curry or Vermont Curry)
1 tbsp soy sauce (optional, for extra depth)
1 tsp grated ginger (optional)

Steamed white rice, for serving

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Instructions

Heat oil in a large pot over medium heat. Add the meat and cook until browned on all sides.
Add sliced onions and cook for 3–4 minutes until softened.
Add carrots and potatoes. Stir well to combine.
Pour in the water and bring to a boil. Skim off any foam or impurities.
Reduce heat to low, cover, and simmer for about 20 minutes or until vegetables are tender.
Break the curry roux into pieces and stir it into the pot until fully dissolved.
Simmer uncovered for another 10 minutes, stirring occasionally, until the curry thickens.
Taste and adjust with soy sauce or grated ginger if desired.

Serve hot over a bed of steamed rice.

Notes

You can use pork or tofu instead of chicken or beef.
For a spicier curry, choose a medium or hot curry roux.
Leftovers taste even better the next day!