Japanese Home-Style Curry Rice

Name: Japanese Home-Style Curry Rice
Total time: 50 min
Yield: Serves 4
Ingredients: Thinly sliced pork (komagire) 250g; Onion 1; Potatoes 2 (about 300 g); Carrot 1/2; Curry roux (block) For 4 servings; Water About 700 ml; Vegetable oil 1 tbsp; Warm rice 4 bowls (about 600 g)

Serves 4 · About 50 min
Home-style pork and potato curry made with half a box of store-bought curry roux.

① Cut the vegetables and meat→② Stir-fry the meat and vegetables→③ Simmer in water→④ Dissolve the roux→⑤ Simmer until thick

What to buy

Meat

Thinly sliced pork (komagire)Sliced beef is OK too250g

Vegetables

Onion1Potatoes2 (about 300 g)Carrot1/2

Seasonings

Curry roux (block)Any spice level you like. Use half the boxFor 4 servings

Check what you already have

WaterMatch the amount for 4 servings on the back of the boxAbout 700 mlVegetable oil1 tbspWarm rice4 bowls (about 600 g)

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How to make it

Cut the vegetables and meat

About 10 min

Peel the potatoes and on the cutting board cut each one into about 6 pieces (about 3 cm). Dig out the eyes (dents) with the corner of the knife
Soak the cut potatoes in a bowl of water for 5 minutes, then drain in a strainer
Peel the carrot and cut diagonally while turning it, into pieces about 2 cm
Cut the onion in half from top to bottom, then cut each half into 4 wedges
Cut only the big pieces of pork to about 4 cm

How to tell it's doneEverything is cut, and the potatoes are drained.

Stir-fry the meat and vegetables

Medium heatAbout 5 min

Put 1 tbsp vegetable oil in a pot and heat over medium heat
Add the pork and stir-fry, separating it
When the meat changes color, add the onion, carrot and potatoes and stir-fry 2–3 minutes

How to tell it's doneNo pink parts of the meat are left, and the onion is getting a little see-through.

Add water and simmer

Medium → Medium-low heat, lid onAbout 15 min

Add 700 ml water (the amount for 4 servings on the back of the box) and keep on medium heat
When it boils, skim off the brownish foam (scum) that comes to the top with a ladle and throw it away
Put on the lid and simmer over medium-low heat for about 15 minutes

How to tell it's doneA bamboo skewer goes in easily into the biggest potato.

Turn off the heat and dissolve the roux

Heat offAbout 2 min

Turn off the heat for now
Break in 4 servings (half the box) of curry roux
Stir with a ladle until all the roux melts

How to tell it's doneNo lumps of roux are visible.

Be carefulIf you add the roux with the heat still on, it may not melt all the way and form small lumps.

Simmer until thick

Low heatAbout 5 min

Put it back on low heat
Simmer about 5 minutes, stirring from the bottom of the pot now and then so it doesn't burn
Put rice on plates and pour the curry over it

ReadyWhen you scoop some with a ladle and let it drip, it falls thickly.

Be carefulAfter adding the roux, the bottom burns easily. Don't leave, and stir from the bottom now and then.

📚 Learn more about this dish

🔪 Cutting & cooking tips

Aku (scum)Boiling Heat levels (high, medium, low)Kushigata-giri (wedges)

If it didn't work out

Watery and blandToo much water. Simmer over low heat about 5 minutes longer to thicken. Next time measure the water on the back of the box.

The potatoes are hardIt didn't simmer long enough in step 3. Next time check that a bamboo skewer goes in easily before adding the roux.

Lumps of roux are leftYou added it without turning off the heat in step 4. Keep on low heat and stir, crushing the lumps with the ladle.

The bottom burnedDon't scrape the burnt part; move only the top part to another pot. Next time use low heat and stir from the bottom now and then.

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Made by YUU, a teen who loves cooking → About me