Japanese Curry and Rice

3:10 pm on 19 August 2011

Servings: 4
Preparation Time: 10 minutes
Cooking Time: 30 minutes


  • 400g beef / chicken / pork, cut into bite-size pieces
  • 2 onion, thinly sliced
  • 2 potatoes, peeled and cut into 4-6 cubes
  • 1 carrot, obliquely cut
  • 100g Japanese curry sauce mix
  • 600-800 ml water
  • 4 cups of steamed rice
  • oil


1. Heat vegetable oil in a frying pan and add the sliced onion and cook until brown. Put the onion on the side plate.

2. Use the same frying pan and cook chicken / beef / pork.

3. Add carrots and potatoes and fry for couple of minutes.

4. Add all ingredients into a pot, add water and onion and bring to a boil.

5. Turn down the heat and simmer for 20 minutes or until vegetable are softened.

6. Add curry roux and simmer for another 10 minutes.

7. Serve over the steamed rice.

From Afternoons with Jesse Mulligan

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