---
title: "Japanese Curry Rice (日式咖喱饭)"
description: "Japanese Curry Rice is a rich and hearty Japanese home-style dish, seasoned with curry roux blocks and served with potatoes, carrots, onions, and meat. It has a smooth, creamy texture with a warm, slightly sweet spiciness. It is packed with protein, carbohydrates, and a variety of vitamins, providing ample energy for the body."
image: "https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_ri-shi-ga-li-fan.jpg"
url: "https://cookbook.cn-trending.com/r/staple_ri-shi-ga-li-fan/"
---

# Japanese Curry Rice

**日式咖喱饭 · rì shì kā lí fàn**

> Time: 1 h · Difficulty: Hard · Calories: 730 kcal · Serves: 6 servings · Category: [Staples](https://cookbook.cn-trending.com/c/staple/) (主食)

Japanese Curry Rice is a rich and hearty Japanese home-style dish, seasoned with curry roux blocks and served with potatoes, carrots, onions, and meat. It has a smooth, creamy texture with a warm, slightly sweet spiciness. It is packed with protein, carbohydrates, and a variety of vitamins, providing ample energy for the body.

![](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_ri-shi-ga-li-fan.jpg)

## Ingredients

- 0.5 boxes (115 g) Curry roux block (咖喱块) — per serving
  - Tip: Kewpie brand is recommended.
- 2 pieces Potato (土豆) — per serving
  - Tip: Choose yellow-fleshed potatoes with smooth skin for a creamier texture.
- 1 stalk Carrot (胡萝卜) — per serving
  - Tip: Choose ones that are brightly colored and firm.
- 2 pieces Onion (洋葱) — per serving
  - Tip: Yellow onions are sweeter and work well for curry.
- 1 kg Meat (pork / chicken / beef) (肉（猪/鸡/牛肉）) — per serving
  - Tip: For beef, choose chuck; for pork, choose shoulder.
- 2-3 cloves Garlic (head) (蒜头) — per serving
  - Tip: Fresh garlic is fine.

### Optional

- to taste Cauliflower (花椰菜)
  - Tip: For garnish at the end.
- to taste Bacon (培根)
  - Tip: Use ready-to-eat or pan-fry before using.
- 1-2 pieces Eggs (鸡蛋)
  - Tip: Make a sunny-side-up egg or a fried egg.

## Tools

Wok, Cleaver / chef's knife, Cutting board, Stockpot, Microwave, Rice cooker

## Method (7 steps)

1. **Prep the Ingredients** — Trim and peel the carrots, then cut them on a bias. Peel the onions, remove the core, and cut them into crescent shapes. Peel the potatoes and cut them into large chunks. Cut the meat into chunks. Smash and mince the garlic.
   - Duration: 15 min
   - Tip: Don't cut the potatoes too small, or they'll fall apart while cooking.
   ![Step 1: Prep the Ingredients](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_ri-shi-ga-li-fan/step_1.jpg)
2. **Prep the Curry Roux** — Crush the curry roux blocks to increase the surface area and speed up dissolving.
   - Duration: 2 min
   - Tip: Crushing prevents undissolved lumps later on.
   ![Step 2: Prep the Curry Roux](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_ri-shi-ga-li-fan/step_2.jpg)
3. **Stir-Fry the Meat and Garlic** — Heat oil in the wok, add the garlic and meat, and stir-fry quickly until the surface of the meat turns white.
   - Duration: 3 min
   - Tip: Once the surface turns white, the meat's moisture is sealed in.
   ![Step 3: Stir-Fry the Meat and Garlic](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_ri-shi-ga-li-fan/step_3.jpg)
4. **Stir-Fry the Vegetables** — Add the carrots, then the onions, and stir-fry until the onions turn translucent. Finally, add the potatoes and stir-fry until they soften (you can check with chopsticks).
   - Duration: 8 min
   - Tip: Add ingredients in order to ensure even cooking.
   ![Step 4: Stir-Fry the Vegetables](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_ri-shi-ga-li-fan/step_4.jpg)
5. **Add Water and Simmer** — Add water until it covers all the ingredients, bring to a boil, then simmer for 15 minutes.
   - Duration: 15 min
   - Tip: Watch the water level; if it drops below two-thirds of the ingredients, add hot water.
   ![Step 5: Add Water and Simmer](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_ri-shi-ga-li-fan/step_5.jpg)
6. **Melt the Curry** — Turn off the heat, add the crushed curry roux, and stir thoroughly until completely melted.
   - Duration: 2 min
   - Tip: Adding the curry off the heat prevents scorching in spots.
   ![Step 6: Melt the Curry](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_ri-shi-ga-li-fan/step_6.jpg)
7. **Final Reduction** — Turn the heat back on and stir slowly for 10 minutes until the sauce looks thick and glossy, then turn off the heat.
   - Duration: 10 min
   - Tip: Keep stirring constantly; once the curry thickens, it scorches easily.
   ![Step 7: Final Reduction](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_ri-shi-ga-li-fan/step_7.jpg)

## Tips

- The curry tastes even better after chilling in the fridge.
- Between steps 2 and 6, keep an eye on the water level to ensure it stays above the ingredients.
- While it simmers, you can prep some garnishes like boiled cauliflower or a fried egg.
- When reheating from the fridge, if using a pan, add an extra 50ml of water and keep stirring.

## Overview image

![Japanese Curry Rice — ingredients and steps overview](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/overview/other_ri-shi-ga-li-fan_overview.jpg)

## Source

Recipe text from [HowToCook](https://github.com/Anduin2017/HowToCook), structured by [Vibe Cook](https://github.com/zkeq/vibe-cook-backend). Public domain (Unlicense).

Original: https://github.com/Anduin2017/HowToCook/blob/master/dishes/staple/日式咖喱饭/日式咖喱饭.md

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---

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