Quick & easy one-pot Japanese Curry Roux Rice in a rice cooker. Tender chicken, colorful veggies, and rich curry flavour in one pot! Perfect for busy weeknights.
I’m super excited to share one of my latest rice cooker experiments – Japanese Curry Roux Rice made in a rice cooker! This dish is perfect for those busy weekdays when you want something delicious and comforting without spending hours in the kitchen.
This is a delightfully nutritious and hearty meal featuring tender chicken, colourful vegetables, and fragrant rice all cooked together with the help of the star ingredient: Japanese curry roux cubes! The curry roux adds a unique and slightly sweet flavour that perfectly complements the veggies and protein, making it a wholesome and satisfying dish. Trust me, you’re going to love this flavor-packed, one-pot wonder!
Why You’ll Love This Recipe
- One-Pot Wonder: Minimal cleanup required – everything cooks in the rice cooker!
- Quick & Easy: Perfect for busy weeknights or lazy weekends.
- Flavorful: The Japanese curry roux brings a rich, savory-sweet flavour that’s hard to resist.
- Versatile: Customize with your favorite vegetables and protein.
- Nutritious: Packed with colorful veggies and lean protein.
- Family Friendly: The sweet-savoury curry and the myriad of colourful veggies will make this an instant winner for the kids!
- Comforting: Adding butter at the end gives a creamy, luxurious texture.
What Rice Cooker To Use?
The secret to the ease and success of this dish is… the rice cooker. In this recipe we are layering all the ingredients in the rice cooker to create a one-pot meal that is both convenient and flavourful. I love that the rice cooker takes care of the cooking process, so I can spend my time doing other important things – like catching up on that latest Netflix show.
As with this recipe and all other rice cooker recipes on the blog – ANY rice cooker will work! Of course, I love my ultra-reliable Zojirushi:
- Zojirushi NS-ZCC10 Neuro Fuzzy Cooker
- Zojirushi NS-ZAQ10 Micom Fuzzy Logic (the exact one I purchased – this is the same as the model above; it’s labelled differently in Singapore/Southeast Asia. This is a ‘Made in Japan’ model.)
Key Ingredients for Japanese Curry Roux Rice
Rice
The base of the dish absorbs all the flavors of the curry. For this recipe, I used Japanese rice, also known as sushi rice or short-grain rice. This recipe will work with any of these rice varieties, the timing and water quantity differ. If you have a smart rice cooker (like my Zojirushi), all of the guesswork is done for you. Simply add water up to the indicator line, and set it to the rice type before cooking.
- Japanese Rice: This short-grain rice is stickier and more glutinous than other types, making it perfect for dishes like sushi and Japanese curry.
- White Rice: Typically refers to long-grain or medium-grain varieties, which are less sticky and more fluffy when cooked.
- Brown Rice: A whole grain with a chewy texture and nutty flavour. It retains its bran and germ layers, making it more nutritious but requiring a longer cooking time and more water than white rice.
When cooking these types in a rice cooker:
- White Rice: Use about 1:1 (rice to water).
- Japanese Rice: Use a 1:1.2 (rice to water).
- Brown Rice: Use about 1:1.5 (rice to water) and increase the cooking time.
Japanese Curry Roux Cubes
The star of the dish, providing the signature Japanese curry flavour! I used just 2 cubes because while delicious, the instant cubes have a strong MSG aftertaste. Instead, I bump up the flavour quotient with soy sauce. If you don’t mind that strong flavour, then feel free to up the cube quantity to 3, but do make sure to add less soy sauce so it’s not overly salty.
The curry roux I used is in the standard block form, at 4 cubes per block. The most common brands are S&B Golden Curry and House Foods Vermont Curry. They come in an array of spice levels from Mild to Extra Hot! I always go for the Extra Hot – in my opinion it’s honestly not that spicy for me, but has just enough kick.
Seasonings
- Light Soy Sauce: The secondary seasoning agent for the dish.
- Aromatics: Onion paste (for convenience), ginger paste, and garlic paste stirred into the rice for extra depth of flavor. For added sweetness, you can use freshly cut onion cubes instead of the paste.
Toppings
- Boneless Chicken: I use chicken thighs, cut into 1-inch cubes for added protein and heartiness. The fat from the chicken is going to melt into the rice, for a nice richness! You can also use boneless chicken breast for the recipe.
- Vegetables: A colourful mix of corn, green beans, carrots, and sweet potato adds nutrition and texture. I meal prep my vegetables over the weekend for times like this. For convenience, feel free to use frozen mixed vegetables.
- Butter: Adds a rich, creamy texture to the final dish.
- Spring Onions: For a fresh, bright garnish.
Key Steps to Making
1. Prep the Ingredients
- Wash the rice until water runs clear.
- Chop the vegetables into equal-sized cubes. If using frozen mixed vegetables, give them a quick rinse under water to remove any water crystals. No need to fully defrost.
- Cut chicken into 12-inch bite-sized pieces.
2. Add Rice
- Add the rice to the rice cooker pot. Pour the water into the rice cooker pot.
3. Add Aromatics
- Add onion paste, ginger paste, and garlic paste to the rice for added flavour.
- Pour in the soy sauce.
- Stir to combine.
4. Layer in the Rice Cooker
- Layer the chicken pieces evenly over the rice first. Then add the vegetables over the chicken.
5. Add Curry Roux
- Place 2 (or 3) cubes of curry roux on top.
- Push down the cubes so that it is submerged in the liquid.
6. Cook!
- Set the rice cooker to its regular settings and let it work its magic.
7. Add Butter and Garnish
- Once cooked, carefully open the lid (beware of steam!) and top with butter and and spring onions.
- Stir everything together to evenly distribute the curry sauce and butter. Break the curry roux with your spatula first so that it distributes more easily.
8. Serve and Enjoy!
- Plate Japanese Curry Roux Rice and garnish with more chopped spring onions
- Serve immediately!
How to Serve
Serve your Japanese Curry Roux Rice hot, garnished with fresh herbs like chopped green onions or cilantro for a burst of freshness. Pair it with a side salad or a bowl of miso soup for a complete meal. Enjoy this comforting dish with a cup of green tea or a refreshing glass of iced tea.
Storing and Reheating Instructions
Storing
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in the microwave or on the stovetop. Add a splash of water if needed to prevent the rice from drying out.
Leave a Reply