Japanese Curry in a Rice Cooker
Growing up, my mom would make me and my family Japanese Curry at least once a week. It was a staple, and it’s often even better the next day as leftovers.
Rice cooker meals are great for anyone because they offer convenience, simplicity, and versatility. A rice cooker allows you to prepare a complete meal with minimal effort and clean-up, making it an ideal option for busy individuals or those who may not have much experience in the kitchen. The process is straightforward: you simply add your ingredients, set the cooker, and let it handle the cooking, freeing you up to do other things. This Japanese Curry made in a rice cooker is a set-it-and-forget-it meal: easy, quick, and efficient!
Rice cookers are versatile, capable of preparing not just rice, but also a variety of grains, proteins, and vegetables, all in one pot. This makes them a great tool for creating balanced, nutritious meals without the need for multiple pots and pans. Additionally, because rice cookers are designed to cook evenly and prevent burning, they offer a level of reliability that can take the stress out of meal preparation. Whether you’re looking for a quick dinner, a meal prep option, or an easy way to experiment with new recipes, rice cooker meals are an accessible and efficient choice for anyone.
Recommended Rice Cookers
There’s many types of rice out there, and it can be intimidating to know which kind to use for which dish. In Japanese cuisine, the most commonly used rice is short-grain white rice, often referred to as sushi rice. This type of rice is characterized by its plump, sticky grains that clump together when cooked, making it easy to pick up with chopsticks. Medium grain rice also works great, which is what I usually use. See my recs HERE.
While short-grain white rice is the most traditional, you can also experiment with other types of rice:
- Brown Rice: For a nuttier flavor and more fiber, brown rice can be a nutritious alternative. It has a chewier texture but pairs well with the robust flavors of the curry.
- Mixed Grains: Some people enjoy a mix of white rice and grains like barley or millet for added texture and nutritional benefits.
- Cauliflower Rice: For a low-carb option, cauliflower rice can be used. It won’t have the same sticky texture but can absorb the curry flavors well.
Key Features to Look For in a Rice Cooker:
- Multiple Cooking Functions: Ensure it has settings for steaming, slow cooking, and possibly even baking.
- Non-Stick Inner Pot: Makes cleaning easier and prevents sticking.
- Timer and Keep Warm Function: Useful for planning meals ahead of time and keeping them warm until you’re ready to eat.
- Steaming Basket or Tray: Allows you to steam vegetables or cook other ingredients while the rice cooks.
I grew up using rice cookers from the brands Tiger and Zojirushi. Here are a few from them that I would recommend. I’ve linked a few options depending on how large of a rice cooker you need. On that note… let’s get cooking!
Japanese Curry in a Rice Cooker
- Total Time: 25 minutes
Description
Japanese curry made in a rice cooker is an easy and hearty meal where tender vegetables, chunks of meat, and curry roux are cooked together and served on top of a bed of rice, creating a flavorful, comforting dish all in one pot.
Ingredients
- 6–8 servings rice, cooked (I recommend Japanese short-grain or medium grain for the most authentic Japanese experience!)
- 1/2 lb boneless, skinless chicken thighs, uncooked
- 1 large tomato or 6 cherry tomatoes
- 1 potato, diced
- 2 large carrots, diced
- 1/2 onion, thinly sliced
- 2 tablespoons soy sauce
- 6-8 oz. Japanese curry roux
- 5 1/4 cup chicken broth (substitute for water – add more or less depending on your desired level of thickness)
Instructions
- To your rice cooker, add all of your ingredients and turn on your rice cooker, cooking for as long as you normally would cook rice.
- When it’s done cooking, stir the curry to ensure the curry roux is thoroughly mixed in.
- Serve the curry on top of a bed of rice and enjoy.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 6-8