Japanese Curry Rice Cooker Recipe

Today we will prepare Japanese Curry in a Rice Cooker with only 1½ lb boneless, skinless chicken thighs, 3 large onions (2¼ lb), and 1½ carrots (5 oz). It will take around 70 minutes. You can serve your Japanese Curry with steamed Japanese rice, pickled radish (tsukemono), and a crisp green salad.

To Cook Japanese Curry in a Rice Cooker, combine 1½ lb chicken, 3 sliced onions, and 1½ diced carrots in the cooker. Add 3 cups chicken stock, 1 package curry roux (7–8 oz), 1 Tbsp ketchup, and 1 Tbsp soy sauce. Cook for 50 minutes until thick and flavorful.

Dive into this simple, hearty recipe that turns your rice cooker into a culinary hero, perfect for a cozy dinner at home.

Can I Use A Different Type Of Meat Instead Of Chicken Thighs In This Japanese Curry Recipe?

Yes, you can substitute chicken thighs with equal amounts of beef or pork, specifically 1½ lb, for a different flavor profile. For beef, consider using chuck steak cut into bite-sized pieces, as it becomes tender and flavorful when cooked slowly. Pork shoulder is a great alternative for pork, offering a rich taste that complements the curry sauce.

Rice Cooker Japanese Curry Ingredients

Vegetables & Aromatics:

• 3 large onions (2¼ lb or 1,005 g), each cut into 10 wedges
• 1½ carrots (5 oz or 143 g), peeled and cut into bite-sized pieces using the rangiri technique for enhanced flavor absorption
• 3 Yukon gold potatoes (15 oz or 432 g), peeled and quartered, soaked in water for 15 minutes to remove excess starch
• 2 cloves garlic, minced
• 1 tsp ginger, grated, juice included

Chicken:

• 1½ lb (680 g) boneless, skinless chicken thighs, cut into bite-sized pieces, seasoned with ⅛ tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper

Curry Sauce:

• 1 Tbsp neutral oil
• 3 cups chicken stock/broth (for lower sodium, consider using half stock and half water)
• 1 package Japanese curry roux (7–8 oz or 200–230 g), broken into pieces
• 1 Tbsp ketchup
• 1 Tbsp soy sauce

For Serving:

• Cooked Japanese short-grain rice
• Fukujinzuke (Japanese red pickled vegetables), optional

How To Make Japanese Curry In Rice Cooker

1. Prepare Ingredients: Follow the preparation steps for the onions, carrots, potatoes, garlic, and ginger as described. Ensure the chicken is cut, seasoned, and ready to cook.
2. Sauté in Rice Cooker: If your rice cooker has a sauté function, use it to heat the neutral oil. Add the onions, garlic, and ginger, sautéing until fragrant. If your rice cooker lacks this feature, you can skip this step or do a quick sauté in a pan before adding everything to the rice cooker.
3. Combine Ingredients: Add the seasoned chicken pieces, prepared vegetables, and chicken stock to the rice cooker pot. Distribute the curry roux pieces evenly on top. Do not stir to prevent the roux from sticking to the bottom.
4. Cooking: Set your rice cooker to the regular cooking setting. If it has a specific stew or slow cook function, use that instead. The cooking time will vary depending on your rice cooker model, but generally, it should be enough to cook everything thoroughly, approximately 30 minutes to 1 hour.
5. Final Touches: Once the cooking cycle is complete, stir in the ketchup and soy sauce. Mix well to ensure the curry roux is fully dissolved and the sauce is smooth. Adjust the seasoning if necessary.
6. Serve: Serve the curry hot over cooked Japanese short-grain rice. Optionally, accompany with fukujinzuke on the side for an authentic touch.

Recipe Tips

• Roux Breakdown: Break the curry roux into smaller pieces for a smooth sauce, ensuring it blends well without clumps.
• Potato Perfection: Cut potatoes into larger chunks to prevent them from breaking down and to better absorb the curry flavors.
• Enhanced Umami: Add Worcestershire sauce or dried kelp (kombu) to the broth for an extra layer of umami, elevating the dish’s complexity.
• Leftover Magic: Use leftover curry to fill dough for curry pan (curry bread), a creative snack or meal that repurposes the curry deliciously.

Recipe Variations

• Vegetarian Japanese Curry: Replace chicken with mushrooms and cubed tofu. Mushrooms add umami, while tofu offers a soft texture, creating a rich vegetarian option.
• Seafood Delight: Use shrimp, scallops, and squid instead of chicken, adding them in the last 10 minutes to keep them tender, for a seafood-infused curry.
• Spicy Adventure: Add diced chili pepper or chili flakes with the curry roux for a spicy kick that warms up the traditional flavor profile.
• Sweet and Savory: Mix in a diced apple and a tablespoon of honey with the roux for a unique sweet-savory balance that enriches the curry’s depth.

How Can I Make This Japanese Curry Recipe Vegetarian Without Losing Its Richness?

To maintain the richness of the Japanese Curry while making it vegetarian, replace the 1½ lb of chicken with a combination of firm tofu and a variety of mushrooms, such as shiitake and button mushrooms, using the same weight. The tofu adds protein, while the mushrooms contribute a deep umami flavor, making the curry satisfying and full-bodied.

How To Serve With Japanese Curry

Serve Japanese Curry with steamed Japanese short-grain rice, pickled radish (tsukemono), a side of miso soup, a simple green salad, and crispy tempura. These sides complement the rich flavors of the curry, offering a balanced and satisfying meal.

How To Store Japanese Curry

In The Fridge:

Store your Japanese Curry in your fridge for up to 3 days in an airtight container. This allows the flavors to meld together, enhancing the taste when reheated.

In The Freezer:

Keep your Japanese Curry in the freezer for up to a month. Freeze it in airtight containers or freezer bags, leaving some space for expansion. Thaw in the fridge before reheating for best results.

How To Reheat Japanese Curry

Reheat your Japanese Curry on the stovetop over low heat, stirring occasionally, until heated through. If the curry is too thick, add a little water or broth to reach the desired consistency. This method ensures the curry remains flavorful and prevents burning.

Check out More Rice Cooker Recipes:

• Indian Basmati In Rice Cooker Recipe
• Yogurt In Rice Cooker
• Vigo Mexican Rice In Rice Cooker