Yaki Curry Rice (Baked Japanese Curry Rice with Cheese)

Yaki Curry RiceEvery family in Japan has their own special Curry Rice recipe that they make at home.  Some people like making it spicy and thick (me!) and some prefer it sweet and a little on the soupy side.  Believe it or not, Curry Rice is probably one of the most popular dishes in Japan and a favorite of kids and adults.  In all my years living and growing up in Japan, I have never met anyone that didn’t like Curry Rice.  It was one of my favorite things to eat when I met up with friends at the local coffee shop after school and it’s still something I love to make and eat today.

Yaki Curry on the other hand is still a fairly new dish in Japan.  I recently read about this dish in one of my Japanese cooking magazines and became curious on how cheese would taste baked on top of my beloved Japanese Curry Rice.  To tell you the truth, the thought of cheese on top of curry kind of made me skeptical at first.  I really didn’t think I would like it but wanted to see what all the fuss was about.

The article was about a little Cafe in Tokyo that put Yaki Curry on the menu and it has now become their top selling dish.  After reading about the Cafe and it’s popular Yaki Curry dish I really wanted to try and create my own version at home.  For this recipe I used thinly sliced beef (sukiyaki style beef).  This was close to what the restaurant used in their curry but you can use any type of meat you like.  For the cheese topping I used a fondue cheese mix of gruyere and emmental that I found at my local Whole Foods.  The mix of these two cheeses went great with the curry.

Yaki Curry RiceIngredients:

1 package 3.5 oz S&B Golden Curry roux
1 pound thinly sliced beef
2 med onions thinly sliced
2 carrots, sliced in 1/2 inch diagonal slices
Assorted mushrooms, shiitake, crimini, shimeji (or an assortment of your choice)
Add water according to instructions on back of box
4 Tbsp Ketchup
4 Tbsp Tonkatsu Sauce (I use Otafuku but any brand is fine)
Enough cooked Japanese white rice to serve 4-6 people
1 bag shredded Fondue cheese mix

Preparation:

Yaki Curry RiceHere is my method for making Japanese curry rice at home.  I use the S&B Golden curry roux (we like the HOT in the black box) which is probably the most popular brand in Japan.  I grew up eating S&B Golden curry and it’s been around forever, most of my Japanese friends and relatives also say it’s their favorite curry roux.  I follow the instructions on the back of the box with a couple of my own additions.

First, I like to caramelize the onions in about 3 Tbsp butter first on a med-low heat for about 10-15 minutes.  Doing this really adds flavor to the curry.  Next add the meat (I like to use thinly sliced beef for this recipe) and cook until slightly brown.

Add the sliced crimini, shiitake and shimeji mushrooms, or an assortment of your choice, and the sliced carrots.  Cook this for an additional 5 minutes then add the water according to the instructions on the box.  Simmer until the meat and vegetables are almost completely cooked (do not overcook or they will get mushy) take pot off heat, break up the curry roux and add it to the pot.

Stir until roux is completely dissolved, return pot to low heat and continue to cook until curry thickens, about 5 more minutes.  I add the ketchup and tonkatsu sauce at the very end and mix in.  I Learned this from a Japanese cooking show I watched when I lived in Tokyo and once I tried it I loved the flavor so much I can’t leave it out now (my two secret ingredients).

To assemble the Yaki Curry, take one large baking dish or individual gratin dishes and spread the white rice evenly on the bottom of the dish.  Next, spread the curry over the rice so there is a nice thick layer of the curry on top of the rice (you probably won’t use all the curry).  Finally, sprinkle the shredded cheese over top.  Place baking dish under the broiler until cheese is brown and bubbly.  Serve and enjoy!

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Yaki Curry Rice (Baked Japanese Curry Rice with Cheese)
 
Ingredients
  • 1 package 3.5 oz S&B Golden Curry roux
  • 1 pound thinly sliced beef
  • 2 med onions thinly sliced
  • 2 carrots, sliced in ½ inch diagonal slices
  • Assorted mushrooms, shiitake, crimini, shimeji (or an assortment of your choice)
  • Add water according to instructions on back of box
  • 4 Tbsp Ketchup
  • 4 Tbsp Tonkatsu Sauce (I use Otafuku but any brand is fine)
  • Enough cooked Japanese white rice to serve 4-6 people
  • 1 bag shredded Fondue cheese mix
Instructions
  1. Here is my method for making Japanese curry rice at home. I use the S&B Golden curry roux (we like the HOT in the black box) which is probably the most popular brand in Japan. I follow the instructions on the back of the box with a couple of my own additions.
  2. First, I like to caramelize the onions in about 3 Tbsp butter first on a med-low heat for about 10-15 minutes. Doing this really adds flavor to the curry.
  3. Next add the meat (I like to use thinly sliced beef for this recipe) and cook until slightly brown.
  4. Add the sliced crimini, shiitake and shimeji mushrooms, or an assortment of your choice, and the sliced carrots. Cook this for an additional 5 minutes then add the water according to the instructions on the box. Simmer until the meat and vegetables are almost completely cooked (do not overcook or they will get mushy) take pot off heat, break up the curry roux and add it to the pot.
  5. Stir until roux is completely dissolved, return pot to low heat and continue to cook until curry thickens, about 5 more minutes. I add the ketchup and tonkatsu sauce at the very end and mix in.
  6. To assemble the Yaki Curry, take one large baking dish or individual gratin dishes and spread the white rice evenly on the bottom of the dish.
  7. Next, spread the curry over the rice so there is a nice thick layer of the curry on top of the rice (you probably won't use all the curry).
  8. Finally, sprinkle the shredded cheese over top. Place baking dish under the broiler until cheese is brown and bubbly. Serve and enjoy!

 

Comments

  1. Okay, this dish has me curious. #1, the curry is not one that I’m familiar with and #2, the cheese on top. I actually love cheese on top of a sauce of some sort on top of rice! But curry? This looks incredibly yummy!

  2. S&B is a very popular brand in Japan and is easy to find in the US but I’m not sure about Canada. If you already have a favorite curry please use that one. This is a great combination, I’m sure you will love it 🙂

  3. I only had yaki curry once when i was in Japan & tonight i really want to again. So I’m ganna try your recipe, looks great, but wish me luck

    • I’m so happy you’ve actually had Yaki Curry before. It’s my new favorite dish 🙂 I’m sure you will do a fantastic job!

  4. I can certify that your headline yaki curry rice (baked japanese curry rice with cheese) lovely is now fitting well for my Samsung Exec phone.

  5. Shirley, this looks like a very wholesome dish – perfect for colder days. If I wanted to make a vegetarian version, would you recommend adding more mushrooms?

  6. Thank you for your comment! Yes, you could always add more mushroons and I also love to add Yukon gold potatoes or sweet potatoes too.

  7. Margarita says:

    This has become one of my very favorite dishes!! So much so that when I travelled overseas to visit my father I took some S&B with me. Today I more than doubled the recipe so that I can freeze some sauce and next time all I need is some rice and cheese to enjoy yaki curry once more.

    I am a big fan of all things Japanese and love making Okonomiyaki with homemade Tonkatsu sauce. I will definitely be trying more of your recipes!

  8. Margarita Uricoechea says:

    I am a big fan of Asian food. I cook a lot at home and this is probably my very favorite recipe! I now live a block away from an amazing Japanese store in DC and couldn’t be happier! I am making Yaki Curry tomorrow!

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