Japanese Curry Rice カレーライス


  • 1 pack japanese curry mix (I used S&B Golden Curry)

  • 2-3 cups cooked rice

  • 2 medium carrots

  • 4 yukon gold potatoes

  • roasted seaweed (to make decorations)

  • green onion (for garnish)

  • sesame seeds (for garnish)


  1. Prepare vegetables - peel and cut carrots & potatoes into small half-inch pieces (or to your preference)

  2. Cook vegetables - sauté carrots & potatoes for ~5 minutes, then add 4 cups of water, bring to boil and simmer on medium for 10-20 minutes (until you can skewer it easily with a chopstick or fork)

  3. Prepare bear rice - while vegetables are cooking, place some rice in the bowl (for the body) and prepare bear head (head, ears, snout), use a plastic wrap or wet hands to shape the rice, cut out eyes and nose from roasted seaweed and place on the bear's face

  4. Add curry - add in the curry mix (one block) and stir until well combined (~5 minutes), once complete and curry is thickened, pour some into the bowl to cover the body

  5. Add arms & feet - create four more rice balls for the arms and feet, and plate on top of the curry

  6. Serve it up - sprinkle some green onions and sesame seeds and your bear curry rice is complete

  7. Enjoy!