Main course

Japanese Curry Rice

Japanese curry with tender beef, potato, carrot, and sweet onion in a smooth prepared curry-roux sauce served with hot rice.

What you’ll need

• beef chuck: 800 g
• potatoes: 600 g
• carrots: 300 g
• onion: 350 g
• Japanese curry roux: 200 g
• water: 1200 ml
• cooked rice: 900 g
• vegetable oil: 30 ml
• salt: 8 g

How to make it

1. Cut the beef into 3-4 cm cubes, potato into 3 cm pieces, carrot into 2 cm pieces, and onion into thick petals. Pat the beef dry and season with salt.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.