Easy Japanese Curry Rice

hot steamed rice and japanese curry with seasoned eggs on the side

I am an avid fan of “Begin Japanology”, it is a TV show in Japan that uploads their episodes on their YouTube Channel, I love how Peter Barakan, the host in that documentary type show narrates his stories. I am also mesmerized by Japanese culture, their hospitality, the places, and their food! My husband and I first discovered the channel way back in 2018 (if I’m not mistaken) and got hooked on the episodes. Both of us are fond of watching anime since we were in elementary or high school so it is really a big chunk of childhood nostalgia for us and we tend to learn a few Japanese words because of the subtitles. Sam as a digital illustrator, he’s art is influenced more by this style. As for me, I am a Ramen fanatic, maybe because I love soup and of course noodles. I will share my Ramen journey on my blog soon but first, let me tell you about my easy Japanese Curry recipe. I decided to make this because there was a certain episode in “Begin Japanology” that talks about curry! I will not spoil that here, you should watch it, but to give you a glimpse they showed the history of Japanese Curry and how to cook curry, Japanese way. I really love that episode.

Since pandemic, I always make sure to utilize what I have on my pantry, using alternatives if the ingredient is not available. I want to be flexible as much as I can without compromising the dish that I will make. 

When you google Japanese Curry recipe, you will see tons of recipes either made from scratch way or the easy way which is using a ready-made curry roux. Today I will take the easy one, of course! LOL 

So without further ado, this is what I came up with my easy uncomplicated Japanese Curry dish! 

My quarantine veggies! Bell pepper is missing here because I just decided to include it on the last part (last minute decision, lol)
Easy Japanese Curry Recipe with ingredient list and step by step instructions on how to make
A plate of Japanese Curry with hot steamed rice topped with togarashi and spring onions with seasoned eggs on the side


• I must say, that the ready-made curry roux is already tasty, and in my opinion no need to add any more salt but it is really up to you. You can omit the 1/4 tsp salt that I included on the list. One more thing, it will be thick in consistency so bit by bit as you go along you can still add more water, depends on how thick or thin you want it to be. For me, I want the sauce to be a little runny, not soupy but thick enough just like the original.

• You can use not just chicken meat but also pork, or beef so it is good to experiment on the timings just always make sure that your meat is cooked. I used chicken because that’s the available meat in my freezer.

• I added green pepper just to have some crunch on the stew but this is optional. I just wanted to add more vegetables that can be suited on the dish and I chose bell pepper plus it is available!

• Ready-made curry roux is available in any grocery store in the Asian or international section. It looks like a box with an embedded sign saying Glico or S & B and the like. At first, I thought it was a snack or instant Japanese curry! LOL, but it was a roux!

Okay, I think I’m done, haha! I can’t think of anything more to say BUT if something pops on my mind with regards to this I will definitely add it here. I know, it is not that fancy Japanese curry with apples and such but I did my very best to come up with a dish that I truly love! (twinkling eyes)

Thank you for the time reading my slice of life adventure in the kitchen. I really appreciate it!

I hope you all stay safe and practicing hand-washing every single time AND stop touching your face, haha just a friendly reminder.

See you in my next post! Enjoy!


Marigold 🖤

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