Growing up, my mom would make me and my family Japanese Curry at least once a week. It was always on the dinner rotation, and it’s often even better the next day as leftovers. This is the case for most Japanese families – curry is a staple!
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!
Making Japanese Curry at Home
To make the base of Japanese curry, you will need Japanese curry roux. It’s a concentrated curry base made by cooking flour, oil or butter, and Japanese curry spices into a thick paste, often sold in block or cube form. When added to simmering meat and vegetables, it melts into a rich, savory, slightly sweet curry sauce that’s a staple in Japanese home cooking.
I recommend using store-bought Japanese curry roux from:
• Java Curry (pictured; the one I like the most because I think it is the spiciest!)
• S&B Golden Curry
• Vermont Curry (best for those who like curry on the sweeter side).
Otherwise, you can also make my homemade Japanese curry roux at home, too! The ingredients are a little cleaner and easier to adjust if you have allergies or anything.
What Type of Rice to Use
Choosing the right type of rice can be confusing, especially with so many varieties available. In Korean and Japanese cooking, however, Japanese short-grain or medium-grain rice is almost always the go-to choice.
Short-grain rice, often labeled as sushi rice, is particularly prized for its soft and chewy texture, which pairs beautifully with traditional Japanese dishes. Medium-grain rice is a great alternative if short-grain isn’t available (I actually almost always use medium-grain myself because it’s generally cheaper where I live!). Both are ideal for recipes like this one, where the rice’s stickiness helps meld the flavors into every bite.
Recommended Rice Cookers
Do I need to have a fancy rice cooker? NO! Just like anything, generally, the higher the quality, the better. But you can make great rice in a cheap rice cooker, too!
5.5 cups or 10 cups
2 cups
Click the rice cooker photos to see my favorite rice cookers. I included a budget-friendly rice cooker I love! I use the Tiger 5.5-cup model shown. About 1/2 cup of Japanese short- or medium-grain rice makes 1 serving.
Key Features to Look For in a Rice Cooker:
- 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.
- 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.
Check out my other popular recipes that use Japanese curry!:
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.
Because the rice cooker is occupied with the curry, I recommend making this when you have leftover rice in your fridge or freezer. To reheat it (whether from frozen or the fridge), simply place an ice cube directly on top of the rice and keep it sealed (I like to keep it in a Tupperware or in plastic wrap). Microwave for 2 minutes.
I also recommend using microwaveable rice – I prefer this brand, as it tastes most like rice straight from the rice cooker.
Ingredients
- 6–8 servings rice, cooked (I recommend Japanese short-grain or medium grain rice 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 water
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
I never knew you could make Japanese curry in a rice cooker! It was very easy, but just keep in mind you ideally need to have leftover rice on hand unless you have multiple rice cookers.
YES – agreed! Thanks for sharing, Gideon!
Veggies came out soft but not overcooked. Great texture balance!
Yum! So glad to hear! Thanks, Keira!
Hi, going to try that today! One question – should I add Chicken Broth or water? In video is broth and in recipe water 🙈 also should I set ricecooker on normal rice cooking setting or maybe stew/soup setting?
Ps. Some metric sizes are not converted
Hi Anna – good catch, this is an old recipe so I just updated it for ya 🙂 water is great! Chicken broth is a great alternative if you want something high protein (depending on the broth you se of course). I always use the normal rice cooking setting as well!
Which metrics are not converting for you and I can look into that!
Thank you! It was so great, today I am repeating recipe again 🤪 yummy!
1/2 lb boneless, skinless chicken thighs, uncooked is also in metric, should be kg 🙈 but I already used Google haha 🧡
Hahaha yay! So glad to hear 🙂 thank goodness for Google!