Go-To Japanese Curry Rice Recipe with Store-Bought Curry Cubes

Want to turn plain rice into something crave-worthy? This easy Japanese-style curry rice is your go-to when using store-bought curry cubes. It’s quick and comforting, and you can get it just right every time. Finish it with a sprinkle of chopped green onions if you like, and you’ve got a cozy, flavorful dish that comes together in no time.

@cupfuldays Go-To Japanese Curry Rice Recipe with Store-Bought Curry Cubes

Why You’ll Love This Dish

This is comfort food at its easiest—and most delicious. Made with store-bought Japanese curry cubes, this curry rice comes together quickly but tastes like something that’s been simmering all day.

The pork strips stay tender and flavorful, while the carrots and potatoes soak up the rich, savory curry sauce. It’s got that classic sweet-and-spicy balance you expect from Japanese curry, with just enough depth to keep you coming back for more.

A sprinkle of green onions on top adds a fresh finish, but even on its own, this dish is hearty, cozy, and super satisfying. It’s the kind of meal that makes plain rice feel like a treat—and it’s perfect for busy weeknights or lazy weekends alike.

@cupfuldays Go-To Japanese Curry Rice Recipe with Store-Bought Curry Cubes

Go-To Japanese Curry Rice Recipe with Store-Bought Curry Cubes

Ingredients:

• Half box Japanese curry cubes (e.g. Golden Curry, Vermont Curry)

• 1 large onion, sliced

• 1 medium carrot, cut into chunks

• 2 medium potatoes, peeled and cubed

• 300–400g protein of choice (Thin slices only chicken, beef, pork)

• 700ml water

• Steamed Japanese rice, for serving

• Optional: Green onions for garnish

  
  

  Instructions:

  1. Prep your ingredients:

  Wash, peel, and cut all vegetables into similar-sized chunks.

  2.Sauté the aromatics: Heat oil in a large pot over medium heat and saute onion, carrots and potato for about 8 minutes.

  3. Pour in water: Add water to the pot, bring to a boil for about 10 minutes.

  4. Cook the protein: Add in meat. Cover the lid and bring to boil again.

  6. Add curry cubes: Lower the heat to low-medium, break curry cubes into smaller pieces, and stir them into the hot mixture until fully dissolved.

  7. Turn off the heat and let it rest for about 10 minutes or until the gravy thickens.

  
  

Serve and enjoy:

Spoon the curry over a bed of fluffy steamed Japanese rice. Garnish with spring onions if you like!

If you made this recipe, I would love to see it! Tag me on my Instagram @cupfuldays