Japanese Curry Rice

Japanese curry rice



2 cups (g) sushi rice, dry
2 inches (g) kombu, dry


3 ½ ozs (g) Japanese curry
4 (g) carrot
5 (g) potato, medium
2 (g) onion, large
2 (g) vegetarian protein
5 cups (g) water
1 tbsp (g) canola oil


  1. Soak the rice in 3-4 cups of water with the kombu, then cook according to your rice cooker manual. Be sure to discard the kombu before serving.
  2. Peel the carrots and potato with a peeler.
  3. Chop the vegetables and protein into bite-sized chunks.
  4. In a large pot, heat the canola oil on high and saute the onions for 2-3 minutes.
  5. Turn the heat down to medium high and add the vegetables and saute for another 2-3 minutes.
  6. Add the protein and water and simmer on medium heat for about 1 hour or until the vegetables are fully cooked.
  7. Vegetables finished before curry mixin
  8. Turn the heat off and mix-in the curry.
  9. Serve immediately on a white dinner plate.
Japanese curry rice ndata