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
Units
Scale
- 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