Japanese Curry Rice


I first had this about 5 years ago when my Japanese neighbor made it for my family.  I couldn’t believe how good this was, I knew I must have this recipe and make it at home.  But she was a lot like me, and really didn’t use a recipe, I asked her husband to help translate the ingredients and their amounts, but let’s just say that didn’t get me much closer to this delicious recipe.  So, in RHOS fashion, I did my own research on the internet and found literally hundreds of versions.  So in true RHOS I made a couple, then took a little from each, adding a little of my touches to come up with what I find to be a delicious Japanese curry rice.  Even my neighbor thought it was good.  WINNING!!

I do this recipe in little steps.  Most overlapping in order to save time, so I’m going to list the ingredients in the grouping of steps.

For the Recipe:

2 large onions, chopped

2 tbsp. butter

1 tbsp. olive oil

2 tbsp. garam masala/S&B curry powder

1 tbsp. salt

1 tsp. black pepper

Heat the butter and olive oil in a heavy bottom pot, add the onions.  Cook over medium heat until the onions are nice and brown.

*****While the onions cook…


3 lbs. beef, I use sirloin steak

1 tbsp. olive oil

3 tbsp. garam masala or S&B curry powder

1 tbsp. salt

4 c. beef stock

In a pressure cooker, heat the olive oil and add the beef.  Give it a good stir, add the garam masala, salt and the beef stock.  Cover, cook for 30 minutes at the second line.

*****With the onions and beef happily coming along, time to make the roux


3 tbsp. butter

3 tbsp. flour

2 tbsp. garam masala or S&B curry powder

1/2 tsp. cayenne pepper

1 tsp. black pepper

1 tbsp. ketchup

1 tbsp. Worcestershire sauce

Heat the butter and flour in a small sauce pan.  Stir to make sure the butter and flour are well mixed, cook for about 5 minutes over medium heat.  It should get a little golden, but not much.  Add the garam masala/S&B curry powder, cayenne pepper and black pepper.  Mix well.  Add the ketchup and Worcestershire sauce, mix well.  It should be quite dry and somewhat crumbly.  Set aside.

*****Next, time to chop some carrots and potatoes


4 carrots, cut into large chunks

2 large potatoes, cut into medium chunks

1 apple, peeled and finely shredded

1 1/2 c. frozen peas

Add the carrots to the onions after they have caramelized, cook for about 5 minutes.  Next, add the potatoes.  The meat should be done (or pretty darn close) so add all the contents of the pressure cooker to this pot.  Add the apple and let this cook for about 20 minutes, or until the potatoes and carrots are tender.  Add the peas and cook for 2-3 minutes.  Next, add the roux.  Be sure to stir this in well.  The sauce will thicken, making almost a gravy.  Cook for another couple minutes and tada!!!

Serve over rice.



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