🍛 Japanese curry rice (pork)

Name: Japanese curry rice (pork)
Total time: 45 min
Yield: 4
Cuisine: Japan · nationwide
Ingredients: 350 g pork shoulder or loin, sliced; 2 potatoes and 1 carrot, cut into chunks; 2 onions, sliced; 100 g Japanese curry roux; 700 ml water; 1 tbsp oil; 600 g cooked short-grain rice, to serve

Origin: Japan · nationwide

620kcal

per serving · 400 g

155kcal

per 100 g

20 gProtein5 g / 100 g

20 gFat5 g / 100 g

92 gCarbs23 g / 100 g

Kare raisu, or curry rice, is Japan's everyday curry: tender pork, potatoes, carrots and onions simmered in a thick, glossy, mildly spiced sauce and ladled beside a mound of short-grain rice. The sauce is gently sweet and savoury rather than fiery. Pork is the most common meat in eastern Japan, and the dish is a favourite family dinner and school lunch.

Diets

Not vegetarianbecause of: pork

Not veganbecause of: curry roux, pork

Contains porkbecause of: pork

Contains glutenbecause of: curry roux

Contains dairybecause of: curry roux

Not keto23 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Soy ⚠ Milk

What it is made of

ricecurry rouxpotatocarrotonionpork

Recipe

4 servings45 min

Ingredients

350 g pork shoulder or loin, sliced
2 potatoes and 1 carrot, cut into chunks
2 onions, sliced
100 g Japanese curry roux
700 ml water
1 tbsp oil
600 g cooked short-grain rice, to serve

Method

Fry the onion in the oil until soft and lightly golden, then add the pork and cook until it changes colour.
Add the potato and carrot, pour in the water and bring to the boil, skimming any foam.
Simmer for 15–20 minutes until the vegetables are tender.
Turn off the heat, add the curry roux and stir until dissolved, then simmer 5 minutes until thick.
Serve beside the rice on a wide plate.

How to make it lighter

Choose lean pork loin and trim visible fat.
Fill half the plate with curry vegetables and keep the rice portion small.
Thin the sauce with a little more water and use less roux to lower the calories per spoonful.

History

Curry arrived in Japan from Britain in the late nineteenth century and was adapted into a thick, roux-based sauce served with rice. Ready-made roux blocks, sold since the mid-twentieth century, turned curry rice into one of the most cooked dishes in Japanese homes.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →