Japanese Curry Rice
When I first went to Fukuoka in 2018, what soon became my favourite comfort food was Japanese curry rice, or カレイライス (kare Raisu) as the Japanese say it! It was warm and comforting, and always seemed to be made by an old sweet ‘obaasan’. This version is just as comforting, only made vegan! Here I’m using Japanese curry cube stock (usually vegan anyways) which is what most Japanese make their curry with. Just like vegetable stock cube in western countries, it’s something that is most commonly bought and not made at home. So I suggest the ‘S&B Golden Curry’ brand, which is vegan and delicious! The best thing is that it’s so easy to make, but is also satisfying and filling. It also makes great leftovers, so put it in the fridge where it will last for up to 4 days!
Ingredients
Curry
- 3-4 medium potatoes
- 2 carrots
- 1 onion
- 400 g mushrooms
- 2 bell peppers
- Olive oil
- Water
- Japanese curry stock cube (we use S&B ‘Golden Curry’ Hot.
Instructions
Curry
- Chop all the vegetables roughly (big bites is traditional for japanese curry, as the vegetables dissolve if too finely chopped)
- Add all the vegetables (potato, carrot, onion, mushrooms, bell peppers) into the pot with olive oil.
- Cook for 2-3 min in oil on medium-high heat.
- Add water to mostly cover vegetables.
- Cook on high until boiling, then reduce the heat to a gentle simmer and cook covered for 10 minutes, or until the potatoes are cooked and the carrot can be pierced with a fork.
- Meanwhile, dissolve the curry stock cube in some hot water. (I use 4 cubes – half the packet)
- Add the curry stock cube into the pot and keep simmering until broth starts thickening (about 5 min). Turn the heat off and let it sit covered for another 5 minutes to thicken further if desired.
- Serve with brown rice and enjoy!
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