Wednesday 23 July 2014

Baked Japanese Curry Rice

I've always wanted to make baked rice but didn't quite have the chance as the sauce (cooking cream, carbonara etc) would always be used for pasta
I bought a pack of Japanese rice for sushi making few months ago. In between, I've cooked some Chicken Teriyaki rice bowl. When I saw the blog post by HHB earlier this month on her Baked Japanese Curry Rice ... bingo! my 2 packs of Japanese vegetable curry roux hidden in the cabinet can be put to good use ^-^!

Recipe adapted from Happy Home Baking, replicated below adjusted to our preference and taste.
Baked Japanese Curry Rice
Some prepared ingredients
(makes 4 servings)
200g chicken clean and cut into bite size
Half medium yellow onion, coarsely chopped
2 medium potatoes, peeled, cut into bite size chunks
Some pumpkin, sliced thickly.
2 tablespoons vegetable oil
2 cups water
2 packets Japanese curry roux (200g per pack) yes they love to have thick sauce
4 cups cooked Japanese rice
1 cup broccoli floret
some Parmesan cheese

1) Blanch the sliced pumpkin and broccoli with boiling water for 2 to 3 minutes. Drain and set aside.

2) Saute chopped onions with the vegetable oil in a frying pan until translucent and lightly browned.

3) Add in the meat, saute the meat till lightly browned. Add in potatoes and stir fry for a couple of minutes.
Add the water (use enough water to cover the ingredients) and bring to a boil. Lower the heat, cover and let it simmer for about 5~8 minutes.

4) Add curry roux and simmer for amother 10 minutes, or until thickens. Keep stirring to ensure the curry roux is fully dissolved.
Adjust the thickness of the curry to your preference.

5) For each serving, *place 1 cup of cooked rice in an oven-proof dish. Place 1/4 portion of the Japanese curry over the rice. *you may adjust the quantity of the rice to your preference. Like for myself ... the lesser the better :D

Put some blanched broccoli and pumpkin on top. Sprinkle top with Parmesan cheese.

Bake in preheated oven at 180 degC for about 10~15 mins or until the cheese turned golden brown.

Serve hot & enjoy our dinner! They liked this non spicy baked curry rice.
This big bowl is for my boy

Happy baking and 
Enjoy the long weekends ! 

This post is link to Little Thumbs Up event and the theme for July 2014 is Potato 
This event is organised by Zoe of Bake For Happy Kids 


  1. Oh, this is something Ive never make before.....sounds wonderful delicious. Japanese curry is one of my favourite dish too.

    1. Hi Mel, it tasted good. I may try baking spicy hot curry bake rice one day.

  2. Delicious Jap curry baked rice...I just had dinner not long and you are making me hungry again!

    1. Ha ha Cheryl, help yourself for some supper then ^-^

  3. Karen, this sounds delicious! I have never eaten baked rice before. And your serving dish is so cute!

    1. Thanks Phong Hong, my girl can't take hot spicy curry ... this is nice for her.

  4. Hi Karen,

    Baked rice with Jap curry!!! This Jap-Western fusion combination is surely what I like :D


    1. Hi Zoe, think kids will like this .. not spicy but cheesy baked rice ^-^

  5. I used to eat HK style baked-rice,this jap-style looks good too~~

    1. Yum yum ... Hong Kong style baked rice ... think the sauce is tomato with pork chop & cheese? For a change, this Jap style baked rice is not bad also.

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  7. I am not a fan of Jap style curry rice but yours look yummy...

  8. Eh Karen, this looks good. I never thought of baking Jap curry rice. What a great idea!

  9. it's been long sincei had japanese curry...i like that there are pumpkins in there too!

  10. This curry rice looks yummy, even i would go for second helpings:D

  11. Karen,
    This bake curry rice looks so inviting!
    Can I have some please? Oops! Anymore left? :p


Sharing some of my favourite recipes, some new baking/cooking "adventures". Please feel free to post your comments for my improvement. Would be great to connect with you and learn some of your recipes too. Thanks for 'dropping by'.