Effortless dump-and-go Rice Cooker Japanese Curry – minimal prep and cleanup for a comforting one-pot meal on busy weeknights or lazy weekends!
Japanese Curry or “kare” is a beloved comfort food that is quite unlike any other curries! It’s a curry that has a sweetness to it that is quite unique in the world of curries. The texture is also different; thick, velvety with a gloss. This is my favourite way to make Japanese Curry – all in a rice cooker! This one pot Rice Cooker Japanese Curry has been a go-to recently, because all I need to do is dump the ingredients in at the same time, and let the rice cooker do it’s thing. This dump-and-go method means minimal prep and cleanup, making it perfect for busy weeknights or lazy weekends.
There are so many ways of serving this, but I love serving this as a Curry Katsu or Kare Katsu! The curry poured over rice, and topped with a crispy chicken katsu cutlet! YUM!
What if I don’t have a rice cooker?
You can easily make Japanese Curry over the stovetop. There are typically instructions on the curry roux packaging that would be easy to follow.
After how good this tasted, I did wonder if we can do the same thing over a stovetop: dump all the ingredients in the pot, and let everything simmer. So I tried it, and yes you can! Add everything to pot, let it come to a rolling boil, before turning down the heat to a simmer. The key is to let it simmer until the potatoes and vegetables are cooked to preference.
I have to say though, making it in the rice cooker is still much easier, simply because I do not have to mind the fire!
If you’re going to make it in the stovetop anyway, I would recommend that you saute the ingredients first, to have a more full-flavoured curry.
Storing and Reheating Instructions
Store:
Let the curry cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
Freeze:
For longer storage, freeze the curry in portions. It will keep well for up to 2 months.
Reheat:
Reheat in the microwave or on the stovetop. If the curry is too thick after reheating, add a splash of water to reach the desired consistency.
Rice Cooker Japanese Curry
Course: Asian, Dinner, Easy Weeknight, One Pot, Recipes, Rice Cooker, Sauces u0026amp; Condiments, Vegetables
Ingredients
1 block Japanese curry roux or 4 curry roux cubes
2 large potatoes, peeled and cut into bite-sized pieces
1 apple, peeled, cored, and diced
2 tomatoes, chopped
1 large onion, chopped
2 cups or 500 ml water
300g cubed boneless chicken or minced beef (optional)
- Served With
Steamed Rice
Chicken Katsu Cutlets
Directions
- Prepare the Ingredients: Cut the potatoes, apples, tomatoes, and onions into equal bite-sized pieces. If using meat, cube the chicken or prepare the minced beef.
- Add to Rice Cooker: Place the prepared vegetables (and meat, if using) into the rice cooker pot.
- Add Curry Roux and Water: Break the curry roux block or cubes into smaller pieces and add to the pot. Top up with enough water to cover the ingredients.
- Cook: Close the lid, set the rice cooker to the standard cooking setting, and let it cook for 30-35 minutes or until the potatoes are tender.
- Serve: Once done, give it a good stir to mix everything well. Serve hot over steamed rice, and top with optional chicken katsu cutlets!
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