MINI JAPANESE CURRY BOWL
Mini Japanese Curry Bowl or “Kare Raisu” is a beloved comfort dish in Japan, featuring a harmonious blend of tender meat or vegetables enveloped in a rich, mildly spiced curry sauce, served over steamed rice. This mini-portion recipe offers a quick and satisfying meal, perfect for those seeking a taste of Japanese home cooking without extensive preparation. The dish’s versatility allows for various protein and vegetable combinations, catering to diverse preferences and dietary needs. With just a handful of ingredients, it delivers flavour, warmth and comfort, ideal for busy days or light meals. Whether enjoyed solo or as part of a bento, this dish exemplifies the simplicity and balance of Japanese cuisine.
RECIPE CATEGORY
Main Course
SERVING SIZE
1
CUISINE
Japanese
PREPARATION/TECHNIQUES
5 Ingredients or Less, Quick & Easy, One-Pot Wonders
OCCASION/HOLIDAY
Casual Dinner, Lunch, Back to School
SPECIAL CONSIDERATION/DIETARY CONCERNS
Kid-Friendly
DISH TYPE
Rice Bowl
INGREDIENTS
- ¼ cup cooked Japanese short-grain rice
- ¼ cup cooked chicken pieces or mixed vegetables
- 2 tablespoons Japanese curry sauce
- ½ teaspoon chopped parsley (optional for garnish)
FULL NUTRITIONAL INFORMATION
- Calories:75 kcal
- Cooked rice:5 kcal
- Cooked chicken:25 kcal
- Japanese curry sauce: 30 kcal
- Protein:5 g
- Carbohydrates:5 g
- Fat:5 g
- Fiber: 1 g
- Sodium: Varies on the curry sauce
PREPARATION
- Prepare the Rice: Cook Japanese short-grain rice according to package instructions if not pre-cooked.
- Heat the Protein/Vegetables: Warm the cooked chicken pieces or vegetables in a microwave or small skillet.
- Warm the Curry Sauce: In a saucepan, gently heat the Japanese curry sauce over low heat until it simmers. Stir it occasionally.
- Assemble the Dish: Spoon the rice into a bowl. Layer the chicken or vegetables on top.
- Add the Curry Sauce: Pour the hot curry sauce evenly over the rice and toppings.
- Garnish (Optional): Sprinkle chopped parsley over the top before serving.
PREP TIME
5 minutes
COOKING TIME
5 minutes
TIPS
- Use Leftovers: This is a great way to repurpose leftover roasted chicken or sautéed veggies.
- Keep It Authentic: Opt for store-bought Japanese curry roux for genuine flavour.
- Microwave Option: Heat curry and toppings in the microwave for a faster method.
- Consistency Tip: Adjust sauce thickness with a splash of water if needed.
VARIATIONS
- Vegetarian Option: Use tofu or hearty vegetables like potatoes and carrots.
- Spicy Kick: Add a pinch of chilli flakes or use a hot curry roux.
- Protein Swap: Try ground turkey, pork or seafood for a different profile.
- Rice Variety: Brown rice or cauliflower rice can be used for a healthier twist.
PREPPING AND STORAGE
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 2 days.
- Freezing: Freeze curry sauce and proteins separately for up to 1 month. Thaw and reheat before serving.
- Meal Prep Tip: Double the batch and refrigerate individual servings for grab-and-go lunches.