japanese curry rice
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This Japanese Curry Rice Will be a New Family Favorite

Try a new cuisine with this Japanese curry rice!

It’s a common family meal in Japan, and we say, it’s a dish to add to your own dinner repertoire! Japanese curry rice is both hearty and comforting.

Chef Tyler Crook, from Harmon’s Grocery Cooking School, shares his recipe, and a few steps to pull it off the right way. Chef Tyler shares his favorite grocery store shortcut: premade curry roux! His brand of choice is S&B’s Japanese Golden Curry. It’s a timesaver, and still gives great flavor to this authentic dish.

Tyler Crook is the resident Cooking School chef at the Harmon’s Bangerter Crossing location. You can find more information about Harmon’s Cooking School at harmonsgrocery.com.


Japanese Curry Rice

By Chef Tyler Crook
Inspired by justonecookbook.com & Craig Cook
Serves: 8


  • 2 onions, sliced
  • 2 carrots, chunked (1 ½ in)
  • 3 golden Yukon potatoes, chunked (2 in)
  • 1 lb boneless skinless chicken breast, cubed (1in)
  • 2 cloves garlic, minced
  • 1 full box s&b Japanese golden curry roux
  • 1 small apple, grated (about a ¼ cup)
  • 1 tbsp honey
  • 5 cups water (just covering veggies)
  • Cooked Japanese short-grain rice, (for serving)
  • Neutral oil (for cooking)


  1. Heat up a large heavy bottom stock pot over medium high heat and glaze with a neutral tasting oil.
  2. Add the onions and sauté until they start to become tender (about 5 minutes). Allowing them to take on some color is okay!
  3. Add garlic and sauté for about 20-30 seconds. Add the chicken and cook until it is not pink on the outside. (it’s okay if it’s not cooked completely through here)
  4. Add water, honey, apple, carrots, and potatoes. The liquid should just barely cover the ingredients (Craig calls is iceberg).
  5. Simmer (covered) on medium for 15-20 minutes. Continuing to cook until carrots and potatoes are tender, and the chicken is fully cooked.
  6. Add the roux by breaking off a few cubes and adding via ladle and stirring with chopsticks!
  7. Once all curry roux has been added, simmer for an additional 5-10 minutes. Serve with hot rice! Enjoy!

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