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Japanese Curry Rice　カレーライス

Make authentic Japanese curry rice easily with store-bought Japanese curry cubes! Yoshiko demonstrates her simple method for cooking Japanese curry rice, showing how to mix and match different ingredients to create your own flavorful, homemade Japanese-style curry.
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Servings: 4 people
Ingredients Method Notes

Ingredients
  

  • 1 clove garlic
  • 1 small piece of ginger
  • 1 large onion
  • 1 stalk celery
  • 1 large carrot
  • 3 small to medium potatoes
  • 2 large chicken thigh
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp curry powder (optional)
  • 1.5 tbsp vegetable oil
  • 3/4 cup diced tomatoes
  • 1/2 apple
  • 1/2-3/4 package Japanese curry cubes
  • 2 cups Japanese white rice

Method
 

  1. Finely chop 1 clove of garlic, and also a small piece of ginger. Chop 1 large onion, and 1 stalk of celery. Peel and chop 1 large carrot and 3 small to medium size of potatoes. Leave the potatoes in water until ready to use.
  2. Cut 2 large chicken thigh into small pieces. Sprinkle 3/4 tsp each salt and black pepper. If desired, add 1/2 tsp of curry powder and rub it in.
  3. Add 1.5 tbsp of vegetable oil to a pot. Add the chopped garlic and ginger, then turn on heat to medium high. Add the onion and stir-fly until translucent. Add the celery and keep stir-frying.
  4. Add the meat and stir-fry until the meat changes color.
  5. Add the carrots and potatoes and keep stir-frying.
  6. Add just enough water to cover most of the ingredients. Add 1/2 tsp of bouillon paste or powder. Add 1 dried bay leaf.
  7. Once it starts boiling, skim off any floating foam on surface.
  8. Add 3/4 cup of diced tomatoes, and stir everything together.
  9. Grate 1/2 apple, remove seeds and stem. Add the grated apple to the gently boiling pot. Add 1 tbsp of ketchup, 1/2 tsp of soy sauce and sugar, and 1/4 tsp of salt and black pepper. Mix everything together well. Cover with a lid and simmer on low heat for 20 minutes.
  10. Turn off the heat and add 1/2 pack of curry cubes. Stir thoroughly, cover again, leabe to simmer for 2 more minutes. if the consistency is too thin, add 1/4 package of curry cube, cover with a lid again and keep on cooking for 3 more minutes.
  11. Once melted, curry cubes should produce the right thickness. Put Japanese white rice in a bowl or a large dish, and add the curry as much as you want!
    It's ready!  We hope you enjoy your "TOKYOFLAVORS, NEW YORK STYLE" meal!  Itadakimasu!
    Regarding how to make Japanese white rice, please check the Japanese white rice post!

Notes

If you want to use only half a package of curry cubes, reduce the amount of water slightly. Keep stirring occasionally to prevent the bottom of the pan from burning.
Japanese curry often tastes even better the next day. Make sure to store the curry in the refrigerator after the pot has cooled.
When reheating, use low heat and stir occasionally until it comes to a full boil. Curry can be stored in the refrigerator for 2–3 days, but you should repeat this reheating process each time you serve it.
If you want to freeze curry, remove or mash the carrots and potatoes first—otherwise, their texture and flavor may suffer after freezing.
Leftover curry cubes should be stored in the refrigerator.
For seafood curry, shrimp, squid, and scallops are great choices. Mackerel also pairs well with curry flavors.