Name: Japanese Curry on Rice
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Japanese
Ingredients: 2 large onions, cut into 1-inch chunks; 2 medium carrots, cut into 1-inch chunks; 3 Yukon Gold potatoes, cut into 1-inch chunks (soaked in warm water for 15 minutes); 2 cloves garlic, minced; 1 red apple, grated (Fuji or Honeycrisp recommended); 1 tbsp (15 g) butter; 1 tsp cooking oil; 1 lb (450 g) cubed beef (or chicken, pork, tofu); 5 cups (1.2 L) water or stock; 8 oz (225 g) Japanese curry roux; 1 tbsp (15 ml) Worcestershire sauce (optional); 1 tbsp (15 ml) ketchup (optional); 1 tbsp (15 ml) honey (optional); 8 cups (1.6 L cooked) medium grain white rice

Description

A cozy Japanese comfort food featuring tender beef, hearty vegetables, and a mildly sweet, savory curry sauce served over fluffy rice. This forgiving, flavorful curry is easy to make, customizable, and even tastier the next day—perfect for weeknight dinners or meal prep.

Ingredients

Scale

2 large onions, cut into 1-inch chunks
2 medium carrots, cut into 1-inch chunks
3 Yukon Gold potatoes, cut into 1-inch chunks (soaked in warm water for 15 minutes)
2 cloves garlic, minced
1 red apple, grated (Fuji or Honeycrisp recommended)
1 tbsp (15 g) butter
1 tsp cooking oil
1 lb (450 g) cubed beef (or chicken, pork, tofu)
5 cups (1.2 L) water or stock
8 oz (225 g) Japanese curry roux
1 tbsp (15 ml) Worcestershire sauce (optional)
1 tbsp (15 ml) ketchup (optional)
1 tbsp (15 ml) honey (optional)
8 cups (1.6 L cooked) medium grain white rice

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Instructions

Cut onions, carrots, and potatoes into 1-inch chunks. Mince garlic and grate the apple.
Soak potato chunks in warm water for 15 minutes. Salt beef and rest for 10 minutes.
Heat 1 tsp cooking oil in a Dutch oven over medium heat. Sear beef cubes until browned, then remove.
Add butter and onions; sauté for about 8 minutes until golden.
Stir in garlic, then carrots and potatoes. Return beef to the pot.
Pour in water or stock. Add grated apple, Worcestershire sauce, ketchup, and honey (if using). Cover and simmer 15 minutes, skimming any foam.
Check potato doneness. Turn off heat. Dissolve curry roux cubes in a ladle of broth, then stir into the pot.
Simmer uncovered for 15 more minutes, stirring until thickened.
Serve hot over medium grain white rice.

Notes

Caramelize onions well for a deep flavor base.

Adjust sweetness or depth with honey, apple, or Worcestershire sauce.

Add mushrooms, soy sauce, or cheese for variations.

Store leftovers in the fridge for up to 4 days or freeze (without potatoes for best texture).

Reheat gently, adding water or stock if sauce thickens.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Stovetop
Cuisine: Japanese