Japanese · main
Japanese Curry Rice (カレーライス)
Japanese Curry Rice (カレーライス) reads umami 7.4, richness 5.1 and sweetness 5.0 on Palate's 0–10 flavor X-ray — a Japanese main, about 50 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 7.7 / 10
- Sweet & Fruity — 5.3 / 10
- Sour & Bright — 2.4 / 10
- Bitter & Earthy — 2.4 / 10
- Rich & Fat — 5.2 / 10
- Aromatic & Spice — 3.5 / 10
The measured notes (of 18)
Umami 7.4 · Richness 5.1 · Sweetness 5.0 · Allium 3.3 · Salinity 3.1 · Sourness 2.3 · Earthy 2.2 · Herbaceous 1.3 · Fruity 1.1 · Bitterness 1.0 · Floral 0.7 · Nutty 0.6 · Funk & Ferment 0.5 · Citrus 0.5
What's in it (8)
- 1.5 lbs beef, chicken, cut into chunks
- 2 medium potatoes, cubed
- 2 carrots, cut into chunks
- 2 onions, sliced
- 4 cubes Japanese curry roux blocks
- 3 cups water
- 4 cups cooked short-grain rice
- 1/2 cup fukujinzuke pickles
Time & effort: about 50 min (40 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 136.9 kcal, 8.3 g protein, 1.4 g fat, 22.5 g carbs
Dietary: Contains meat — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Brown meat and saute onions until softened, then add carrots and potatoes with water and simmer until vegetables are tender.
- Remove from heat, stir in curry roux blocks until fully dissolved, and return to low heat, simmering until the sauce thickens.
- Serve over steamed rice with pickles.
Dishes with a similar flavor shape
- Vegetable Beef Barley Soup — American
- Bosanski Lonac (The Bosnian Pot) — Bosnian
- Polish Bouja Soup — Other
- Beef Katsu Curry — Japanese
- Pabellón Criollo — Venezuelan
Keep reading: what umami, richness, sweetness mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.