Catbus Curry Rice Bowl

Playfully nodding to Studio Ghibli’s Catbus, this bowl leans on Japan’s cozy kare raisu tradition. Mild Japanese curry roux wraps tender chicken, onion, carrot, and potato over short-grain rice for an easy weeknight comfort dinner.

Serves 4 · 20 min prep · 40 min cook

Estimate for one serving

• 610 cal
• 34g protein
• 72g carbs
• 20g fat
• 6g fiber

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Ingredients

• 1.5 cups Japanese short-grain rice, rinsed
• 2 cups water (for rice)
• 1.25 lb boneless skinless chicken thighs, cut into bite-size pieces
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp neutral oil
• 1 large yellow onion, thinly sliced
• 2 medium carrots, cut into small half-moons
• 1 large Yukon gold potato, peeled and diced small
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 3.5 oz (about half a standard box) mild Japanese curry roux blocks
• 2.5 cups chicken broth
• 1 small apple, grated
• 1 tsp honey
• 1 tbsp soy sauce
• 1/2 cup frozen peas
• 3 green onions, thinly sliced
• 1/4 cup pickled ginger or fukujinzuke, for serving

Instructions

1. 1Combine the rinsed rice and water in a medium saucepan. Bring to a boil uncovered, then cover tightly, reduce heat to the lowest setting, and cook for 15 minutes. Remove from heat and let the rice steam, still covered, for 10 more minutes until fluffy and tender.
2. 2While the rice cooks, season the chicken pieces with salt and black pepper. Heat the neutral oil in a wide heavy pot or deep skillet over medium-high heat until shimmering. Add the chicken in a single layer and sear until lightly golden on most sides, about 5 to 6 minutes; it does not need to cook through yet. Transfer the chicken to a clean plate.
3. 3In the same pot, lower the heat to medium and add the sliced onion. Cook, stirring often, until the onion softens and turns translucent with light golden edges, about 6 minutes. Add the carrot half-moons and diced potato and cook another 4 minutes so they begin to soften at the edges.
4. 4Stir in the minced garlic and grated ginger and cook just until fragrant, about 30 seconds. Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Return the seared chicken and any juices to the pot. Bring the liquid to a gentle simmer.
5. 5Cover and simmer over medium-low heat for 12 to 15 minutes, until the potatoes and carrots are tender when pierced and the chicken is cooked through. Break the curry roux blocks into small pieces and stir them into the pot until fully melted and the sauce turns glossy and thick, about 3 to 4 minutes.
6. 6Stir in the grated apple, honey, and soy sauce; taste and adjust salt if needed. Add the frozen peas and simmer 2 more minutes until they are bright green and heated through. The curry should coat the back of a spoon in a soft, velvety layer.
7. 7Fluff the steamed rice with a fork and divide it among four deep bowls, mounding it slightly to one side. Ladle the warm golden curry generously over and beside the rice so the sauce pools invitingly.
8. 8Top each bowl with a sprinkle of sliced green onions and a small pile of pickled ginger or fukujinzuke for bright contrast. Serve immediately while the curry is still steaming, like a comforting night ride through a pastel evening village.