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Dairy-Free
Japanese Curry with Rice
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Recipe

18 INGREDIENTS • 14 STEPS • 1HR 10MINS

Japanese Curry with Rice

4.1
7 ratings
If you thought you could only enjoy a delicious Japanese Curry at your favorite restaurant, think again! This curry can be created from scratch in your own kitchen, and your guests will definitely be super impressed with the rich aroma and flavors of the spices - don’t forget to serve it with rice!
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Master Of Japanese Cooking Academy
Master Of Japanese Cooking Academys is located across Europe and very passionate about offering the best-in-class education of Japanese cuisine for international chefs and food enthusiasts.
https://www.master-jpcuisine.com/
If you thought you could only enjoy a delicious Japanese Curry at your favorite restaurant, think again! This curry can be created from scratch in your own kitchen, and your guests will definitely be super impressed with the rich aroma and flavors of the spices - don’t forget to serve it with rice!
1HR 10MINS
Total Time
$6.22
Cost Per Serving
Ingredients
Servings
4
US / Metric
Sushi Rice
2 cups
Sushi Rice
preferably short grain
Carrot
1
Carrot
Potato
1
Potato
medium or large
Hokkaido Pumpkin
1/3
Hokkaido Pumpkin
Onion
1 1/3 cups
Onions
Fresh Ginger
1 piece
Fresh Ginger
about 5 cm/2-inch long
Garlic
1 clove
Garlic
Boneless, Skin-On Chicken Thigh
14 oz
Boneless, Skin-On Chicken Thighs
Oil
1 Tbsp
Oil
Water
2 2/3 cups
Water
Bay Leaf
3
Bay Leaves
Curry Sauce Mix
1 cup
Curry Sauce Mix
Tomato Paste
1/2 Tbsp
Tomato Paste
Soy Sauce
1/2 Tbsp
Soy Sauce
Fresh Parsley
2 sprigs
Fresh Parsley
for garnish
Egg
4
Eggs
up to 5, preferably hard boiled
optional
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Nutrition Per Serving
VIEW ALL
Calories
793
Fat
21.3 g
Protein
36.1 g
Carbs
109.6 g
Add to plan
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Japanese Curry with Rice
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Master Of Japanese Cooking Academy
Master Of Japanese Cooking Academys is located across Europe and very passionate about offering the best-in-class education of Japanese cuisine for international chefs and food enthusiasts.
https://www.master-jpcuisine.com/

Author's Notes

Makes 4-5 portions.

Instead of chicken thighs, you can use pork, lamb, beef, or seafood.

Tip: When washing and cooking rice, but also for making soups, green tea, and dashi broth, use water that is as soft as possible (such as filtered water or bottled soft water) and has low calcium, as it can best absorb the aromas.

Tip: If you use a rice cooker or electric pressure cooker (such as an Instant pot), put the washed rice into a cooking container with 580 ml (2 1/2 cup) of water for 400 g of rice and start cooking.

Tip: With an electric pressure cooker, select “pressure cook”, and “high pressure”, for 2 minutes for the cooking time. Once cooking time is over, leave it for 15 minutes to release the pressure naturally. You can also use “Rice” mode, but it is faster this way.
Cooking InstructionsHide images
step 1
Place the Sushi Rice (2 cups) in a large bowl of water. In the first wash, dump the water immediately as it will be dirty.
step 2
During the second wash, add water from the tap and lightly rub the rice with both hands a few times and drain the water. Repeat this 3-4 times to remove excess starch.
step 3
Drain the rice in a colander for about 5-10 minutes to remove the excess water - otherwise, the rice will get too soft when cooked.
step 4
If you use a pot to cook rice, put washed rice and Water (2 2/3 cups) into a large pot and cover with a lid. Start heating on high heat until it gets boiled.
step 5
Once it’s boiled, lower the heat, and cook for approx. 13 minutes over low heat until all the water evaporates.
step 6
After 13 minutes, turn the heat off and let it rest for about 10 minutes with the lid on.
step 7
Clean, peel and slice the Carrot (1). Peel, wash, and finely dice the Potato (1). Wash and trim the Hokkaido Pumpkin (1/3) and dice it into bite size pieces. Peel and chop the Onions (1 1/3 cups). Peel and finely chop the Fresh Ginger (1 piece) and Garlic (1 clove). Cut the Boneless, Skin-On Chicken Thighs (14 oz) into bite-sized cubes.
step 8
When the rice is ready, use a moistened wooden spatula to remove the rice from the bottom and sides of the pot and fluff it up. Leave the lid on to keep the rice warm.
step 9
Heat the Oil (1 Tbsp) in a large saucepan. Sauté the chicken meat till the meat is slightly browned. Remove the meat from the pan.
step 10
In the same pan, put onion, ginger, and garlic in it over medium heat and stir them for 2-3 minutes. Once the onions start to get cooked, put the chicken meat back.
step 11
Add the carrots, potatoes, and pumpkin, and fry for a further 2-3 minutes. Lightly season with Salt (to taste) and Ground Black Pepper (to taste).
step 12
Add water and the Bay Leaves (3) and cover with the lid. Bring to a boil, and simmer gently over low heat for around 8-10 minutes, or until the vegetables are cooked through.
step 13
When the vegetables are cooked, add Curry Sauce Mix (1 cup), Soy Sauce (1/2 Tbsp), and Tomato Paste (1/2 Tbsp) then lightly stir. Put the lid on and continue cooking on low heat for another 2-3 minutes.
step 14
Before serving, stir the pot well. Pour curry sauce over cooked rice on a plate and garnish with Fresh Parsley (2 sprigs). Optionally add an Eggs (4).
Tags
Dairy-Free
Shellfish-Free
Dinner
Japanese
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