A basic curry rice using store-bought roux. The secret ingredients are garlic, ginger, butter, and sugar!The origin of this recipeI saw the combination of garlic, ginger, butter, and sugar on a TV show and tried it—it was delicious!

A creamy and rich homemade curry. A comforting taste that will have everyone asking for seconds. The secret is in the everyday seasonings you already have at home (*^^*)The origin of this recipeI aimed to create a curry that pairs well with white rice, fukujinzuke, coleslaw, and more, without getting boring. And above all, it's easy! It's recommended to make a large batch because it tastes even better the next day when the flavors have melded!

Easy, basic curry rice! Let's all make it together. The origin of this recipe: I created this simple and well-balanced menu to make my family happy.

I really liked the curry rice bowl that I ate at my favorite udon restaurant a long time ago, but I can't get it anymore, so I decided to make it myself. Without using unnecessary seasonings, this can become a fairly authentic taste using just these fundamental ingredients.Unlike regular curry, there is is no need to simmer this. The meat will toughen if you overcook it, so quickly sautéing and bringing it to a simmer once is OK. The aburaage is used to draw the flavor out, so I sautéed it together without draining the oil. This saves time; it's killing two birds with one stone! You can adjust the spiciness by changing the curry roux, or adding curry powder while tasting. For 2~3 people. Recipe by YU-RI

I wanted to make something quick and easy for my boy's lunch today in less than 30 minutes. It took about 25 minutes (with prep).

This dish came about because my younger brother loves curry so much. I secretly bought some curry roux blocks so I could make it for him, and decided to give it to him as a birthday present. Thanks to everyone on Cookpad for the great recipes!

Featured on June 19, 2020 ♬This is a healthy curry rice made by simply chopping the ingredients and simmering them in a pot.The Origin of This RecipeThis is a curry rice I often make with my mom. I measured the quantities to share the recipe.

If you have leftover curry, you must have leftover fukujinzuke too.I was wondering why people don't add leftover fukujinzuke into the baked leftover curry rice.Mix the rice with curry and pour the curry on top too!Because I use plenty of curry sauce, this baked curry is tasty. I make a curry because I want to eat this!I don't use potatoes for this dish because I don't like the mashed texture.I don't like soft egg white so I microwave the egg first. I don't heat the eggs until they explode but if you are worried, poke a small hole in the egg yolks with a toothpick.If you don't mind raw eggs, break the eggs directly onto the curry sauce. Recipe by Shijimi24

This recipe became a top search and a popular favorite. Thank you! This super easy curry rice made in a pressure cooker is perfect for busy days.About this recipe:I adapted it from a recipe I used with my old pressure cooker.

Thank you for featuring this recipe in the cookbook! This curry rice is a family favorite and perfect for busy days—if you have the ingredients prepped, it takes about 20 minutes to make.Recipe background:The recipe calls for 1 teaspoon curry powder, but if you don't like spicy food, use less! I only use a little at home.This is my go-to basic curry rice recipe, adapted for the pressure cooker. I also have a pressure cooker Hayashi rice recipe, so if you like this one, be sure to check it out!

Japanese dish you can easily make at home 🥘🥢