Arabiki Curry Rice

Arabiki Curry Rice

Recipes with Arabiki Sausage

Japanese curry belongs to a different family than Indian or Thai versions. It starts with a dark roux block, melts into a thick sauce with carrots, potatoes, and onion, and coats steamed rice in a warm blanket. Searing thick coins of arabiki sausage and laying them on top adds pork fat to the sauce and a snap to every bite. This is Tuesday-night cooking in most Japanese households.

Prep Time

15 min

Cook Time

30 min

Servings

4

Difficulty

Easy

Ingredients

  • 4 arabiki sausages, cut into 2cm coins
  • 1 box Japanese curry roux (about 200g, medium spice)
  • 2 medium potatoes, peeled and cubed
  • 1 large carrot, roll-cut into chunks
  • 1 large onion, sliced into half-moons
  • 700ml water
  • 1 tbsp vegetable oil
  • Steamed Japanese short-grain rice for 4 servings

Steps

1

Heat oil in a heavy pot over medium-high heat. Sear the arabiki coins on both sides until golden brown, about 2 minutes per side. Remove and set aside.

2

In the same pot with the rendered sausage fat, cook the onion until soft and starting to brown, about 5 minutes. Add carrot and potato, stir for another 2 minutes.

3

Pour in the water and bring to a boil. Reduce heat, cover, and simmer until the potatoes are tender, about 15 minutes.

4

Turn off the heat. Break the curry roux into the pot and stir until it dissolves. Return to low heat and simmer for 5 more minutes until the sauce thickens.

5

Mound rice on one side of each plate, ladle curry on the other side. Arrange the seared arabiki coins on top of the curry.

Tips

Sear the sausage coins in a dry pan first. The rendered fat replaces cooking oil for the vegetables and gives the curry base a deeper flavor. Use S&B Golden Curry or Vermont Curry for the most authentic taste. Let the curry rest for 10 minutes before serving; it thickens as it cools and tastes better the next day.