Curry and Rice Recipe – Japanese Cooking 101

Recipe here:
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This video will show you how to make Curry and Rice, one of the most popular dishes in Japan. It is easy to make, so perfect for beginners of Japanese cooking. The recipe by Noriko & Yuko of Japanese Cooking 101 (

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  • Excuse me there are like 2 kilos of vegetable and you only add in 5 chunks of meat?

  • Yuuuum, classic recipe. Also I could listen to you talk for eternity 😍

  • Not much of a fan of Vermont curry. S&B is the original curry of Japan and is what my mom grew up with in Japan and brought me up. I've tried a few and S&B is still my favorite. Since they were poor growing up pork was the meat used over chicken or beef. I prefer chicken thigh myself.

    We never followed the package instructions since it does mess with the vegetables and usually results in a more watery consistency and duller flavor.

    I start out the same in preparation, but after I have browned the chicken and cooked down the onions a bit I add 1/3 of the water and add the bricks curry and slowly begin mixing it so it starts out as a very thick paste that works as a marinade to grab onto the chicken and give it a more intense flavor as I will be diluting the sauce to my preferred consistency.

    *If using a meat like pork or beef that is leaner. Take it out while you cook your vegetables for 10-15 minutes before re-adding to finish towards the end so it doesn't lose all of its juices in the stewing stage and reheats better for leftovers. Never use chicken breast. It comes out dry and flakes into fibrous bleh.

    Work in the 2nd 1/3 of water and mix it into the sauce before adding the potatoes and carrots. Then start pouring in the remaining water until it covers to the very top of the vegetables and no more. Bring to a boil and turn down the heat to simmer. The vegetables and meat will give off liquid as they cook in a covered pot on low heat that I monitor casually for 20-30 minutes. Stirring every couple minutes to prevent the bottom from sticking and burning on the bottom.

    Once the potatoes and carrots have reached the right consistency (potatoes should be creamy in the mouth and carrots yield with only a little resistance) I test for seasoning adjustments and thickness preference. Cook and reduce to thicken or add the remaining water to thin if desired.

    The approach I take gives more time for the curry flavor to permeate the meat and vegetables. It's not extremely different but it gives you far more control for consistency and flavor. It also allows you to have a better presentation as well.

    Either way this stuff is food crack and highly addictive. I make it 2-3 times a month since it is such an inexpensive and easy meal prep that 1 box of sauce bricks makes two 4 serving batches.

  • I hope the Koreans don’t get offended watching this 😱

  • Don't add extra condiments it's so good as it is!!! If you like Japanese curry then add extra curry powder

  • I dont like the green curry,it makes me puke. 🤢

  • Proud to eat Indian food and all vegetarian

  • I have to admit, curry and rice has become one of my favorite dishes. I sometimes use chicken or pork instead of beef. Do you think shrimp would work as well?

  • i so love curry rice! i wanna mke video as well for cooking food. i made some, you can check on it! you may also subscribe so i will be motivated to mke videos!

  • Just making this but with mayflower curry sauce instead of the rue blocks just as nice!

  • I made this for my husband a month or so ago and he absolutely LOVED IT! I actually had to cook it for 4 hours since I felt like the sauce wasn’t thick enough. It was to die for and I’m making it again tomorrow ❤️❤️

  • damn… pretty useless video for anyone who doesn't have access to that box 🙁

  • Who is here because of anime? Lol

  • Please respond,
    I'm making curry tonight I tried to get all the ingredients,but no store had curry except food lion but it's not the same kind you used, for mine I had to get paste for butter chicken curry, do you think that will still work for this recipe?

  • how do I make the curry sauce instead? I don't get it here.