Easy & Delish: Japanese Curry One-Pot Rice Recipe

Hello, food lovers!

Welcome back to my kitchen. Today, I’m sharing a recipe that is a true lifesaver on busy days but doesn’t compromise on flavor: Japanese Curry One-Pot Rice.

This dish is inspired by the savory flavors of Japanese curry and the simplicity of a one-pot meal. Everything cooks together, which means deeper flavor and, best of all, minimal cleanup! It’s hearty, aromatic, and incredibly easy to make.

Let’s get started!

Ingredients

Here is everything you’ll need. I’ve included both metric and imperial measurements for your convenience.

Main Components:

• Carrot: 50 g (1.8 oz)

• Chicken (thigh or breast): 170 g (6 oz)

• Vegetable Oil: 1 tsp

• Uncooked Japanese short-grain rice: 150 g (5.3 oz)

• Water: 200 ml (approx. 7/8 US cup)

For the Chicken Marinade (★):

• Plain Yogurt: 2 tbsp

• Curry Powder: 1/2 tbsp

• Ketchup: 1 tsp

• Grated Garlic: 1/3 tsp

• Grated Ginger: 1/2 tsp

• Salt & Pepper: a dash

• Consommé Powder: a dash (bouillon or dashi powder works too!)

For the Rice Seasoning (☆):

• Sake (Japanese rice wine): 1 tbsp

• Miso Paste: 2 tsp

• Soy Sauce: 1 tsp

• Curry Powder: 1 tsp

• Sugar: 1 tsp

• Consommé Powder: a dash (bouillon or dashi powder works too!)

Toppings (Optional):

• Fresh Parsley, finely chopped (or your favorite herb like cilantro)

• Cherry Tomatoes, halved

Instructions

Follow these simple steps to create your delicious one-pot meal. For a visual guide, be sure to watch the full video!

Step 1: Prep the Ingredients
Wash the rice in a bowl, changing the water until it runs mostly clear. Drain it completely in a sieve and set aside. Cut the chicken into bite-sized pieces. Thinly slice the carrot. For the toppings, finely chop the parsley and cut the cherry tomatoes in half.

Step 2: Marinate the Chicken
In a bowl, combine all the chicken marinade ingredients (marked with ★). Add the chicken pieces and mix until they are evenly coated. Let it marinate in the refrigerator for at least 15 minutes to absorb the flavors.

Step 3: Sear the Chicken
Heat the oil in a heavy-bottomed pot over medium-high heat. Add the marinated chicken and sear just the surface until it’s golden brown. You don’t need to cook it through at this stage. Remove the chicken from the pot and set it aside. (Pro tip: You can also use a kitchen torch to get a nice, charred finish!)

Step 4: Season the Rice
Using the same pot (don’t wash it!), add the drained rice. Pour in the water and add all the rice seasoning ingredients (marked with ☆). Stir everything together until well combined.

Step 5: Layer and Cook
Spread the sliced carrots in an even layer over the rice. Arrange the seared chicken pieces on top of the carrots.

Step 6: Simmer to Perfection
Cover the pot with a lid and bring it to a boil over high heat. As soon as it boils, immediately reduce the heat to low. Let it simmer gently for 15-20 minutes, or until the water is completely absorbed.

Step 7: Steam and Rest
Turn off the heat but do not remove the lid. Let the rice steam for another 10 minutes. This step is the key to making the rice perfectly fluffy and delicious! A faint, toasty aroma is a good sign that it’s ready.

Step 8: Garnish and Serve
Finally, remove the lid. Add the fresh parsley and cherry tomatoes, if using. Gently fluff the rice with a spatula to mix everything together. Serve hot and enjoy your incredible homemade Japanese Curry One-Pot Rice!

And there you have it—a comforting, flavorful, and satisfying meal made with minimal effort. I hope you love this recipe as much as I do.

If you make it, be sure to let me know how it turned out in the comments on my YouTube channel.

Happy cooking!