Food Recipes Dinner Curry Recipes Japanese Curry Brothy Rice 5.0 (2) 2 Reviews A fragrant Japanese curry broth makes this satisfying dinner warm and cozy. By Craig Ruff Craig Ruff Craig Ruff is a food editor and recipe developer at Food & Wine. He joined People Inc. as a fellow before moving into the test kitchen as a full time assistant, where he cross-tested and developed countless recipes for Food & Wine and other People Inc. food brands. Food & Wine's Editorial Guidelines Published on September 24, 2026 Save Rate PRINT Share Close Credit: Food & Wine / Photo by Greg DuPree / Food Styling by Julian Hensarling / Prop Styling by Abby Armstrong Active Time: 30 mins Total Time: 50 mins Servings: 6 Jump to recipe Browning the seasoned beef separately adds deep, caramelized flavor and gives it lacy edges before it’s spooned over the finished curry.Japanese curry roux gives the broth warm spice and body while allowing the sweetness of carrots, onion, and mirin to come through.Soft-boiled eggs, scallions, sesame seeds, and shichimi togarashi add jammy, fresh, and gently spicy contrasts to each bowl. This take on Japanese curry layers seasoned ground beef over fluffy rice, surrounded by a fragrant broth filled with tender potatoes, carrots, and shiitake mushrooms. The broth comes together quickly with a handful of familiar aromatics, stock, and mild Japanese curry roux. Potatoes, carrots, and meaty mushrooms make each spoonful substantial, while the roux thickens the broth just enough that it clings to the vegetables and rice, keeping the dish lighter and more fluid than classic Japanese curry rice. Pile each bowl with the beef, then add a soft-boiled egg, sliced scallions, toasted sesame seeds, and shichimi togarashi. The runny egg yolk enriches the broth, while the scallions and chile-spice blend keep the finished bowl lively. What is Japanese curry roux? Japanese curry roux is a concentrated mixture of fat, flour, spices, and seasonings sold in blocks or other forms. When the curry roux is stirred into hot stock or water, its flour thickens the liquid while its seasonings provide the curry’s characteristic flavor. Packaged roux has become a common shortcut for preparing Japanese curry at home. What is shichimi togarashi? Shichimi togarashi is a Japanese seven-spice seasoning blend. It typically includes red chile along with sesame seeds, citrus peel, sansho pepper, ginger, and nori, though the exact blend varies. It adds more than heat: You get citrusy, nutty, and peppery notes. In this curry, it works best as a garnish sprinkled over the bowl just before serving. 8 Chef-Approved Steak Rubs That Use Just 3 Ingredients Notes from the Food & Wine Test Kitchen Crumble or finely chop the curry roux before adding it to the pot so it melts quickly and evenly into the broth.The liquid from the seasoned beef will need to fully evaporate before any browning occurs; once the pan looks dry, keep cooking until the beef develops caramelized edges.For soft-boiled eggs, cook the eggs for 6 minutes in boiling water, then transfer them immediately to an ice bath before peeling. This recipe was developed by Jasmine Smith; the text was written by Craig Ruff. Keep Screen Awake Ingredients 1 pound 85% lean ground beef 1/4 cup lower-sodium soy sauce 1 1/2 teaspoons toasted sesame oil 6 tablespoons mirin, divided 1 tablespoon vegetable oil 1 yellow onion, chopped (about 1 cup) 3 garlic cloves, minced (about 1 tablespoon) 1 teaspoon grated fresh ginger 1 teaspoon ground turmeric 4 cups unsalted chicken stock 1 cup chopped carrots 1 cup chopped Yukon gold potato (about 1 medium) 1 cup sliced shiitake mushrooms (about 2 ounces) 2 blocks mild Japanese curry roux (such as S&B Golden Curry), crumbled 1/2 teaspoon kosher salt 3 cups steamed short-grain white rice Soft-boiled egg halves, thinly sliced scallions, toasted sesame seeds, and shichimi togarashi, for serving Directions Stir together ground beef, 3 tablespoons mirin, soy sauce, sesame oil, and 3 tablespoons mirin in a medium bowl until combined. Heat a medium Dutch oven over medium-high. Add beef mixture and cook, stirring often to break up the beef, until liquid has evaporated and beef begins to brown, 10 to 12 minutes. Transfer beef to a bowl; cover to keep warm. Wipe the Dutch oven clean. Heat oil over medium in cleaned Dutch oven. Add onion and cook, stirring often, until softened, about 5 minutes. Add garlic, ginger, and turmeric; cook, stirring constantly, until fragrant, about 45 seconds. Add chicken stock, carrots, potato, and mushrooms; bring to a boil over medium-high. Reduce heat to low, cover, and cook, undisturbed, until carrots and potato are fork-tender, 10 to 12 minutes. Uncover and stir in the curry roux, salt, and remaining 3 tablespoons mirin. Continue to cook over low heat, stirring occasionally, until flavors meld and curry roux is fully dissolved, about 5 minutes. Divide rice evenly among 6 shallow bowls. Ladle curry around rice, and spoon seasoned beef over top. Top with soft-boiled egg halves, scallions, sesame seeds, and shichimi togarashi. Make ahead The beef and curry can be prepared and stored in the refrigerator, separately, in airtight containers for up to two days. Reheat gently before serving, and prepare the rice, eggs, and garnishes just before assembling the bowls. Cook this recipe and more in the MyRecipes app. Get the App Save Rate Print Loading shell for RecipesUgcThreaded1 Vue component in Globe.