Japanese Curry
Moderate nutritional value
Japanese roux-based curry with pork, potato and carrot over rice.
Japanese curry is a thick, mild curry made with a curry roux block of wheat flour, fat and curry spices, simmered with pork, onion, carrot and potato and served over short-grain rice. A 460 g plate has about 585 kcal and 18 g of protein; most of the energy comes from the white rice, and the roux adds saturated fat and about 740 mg of sodium. Serving 150 g of rice instead of 200 g saves about 80 kcal.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 4g | 7.1% |
| Fat | 3.4g | 4.9% |
| Carbs | 20g | 6.7% |
| Simple Sugars | 7g | Estimate |
| Complex Carbs | 12.1g | Estimate |
| Fiber | 0.9g | 3.6% |
| Water | 72g | 2.9% |
| Calories | 127 | 5.6% |
Glycemic Index
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Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 1.24 | g | 6.2% |
| Monounsaturated | 1.33 | g | 5.3% |
| Polyunsaturated | 0.56 | g | 4.3% |
| Omega-3 | 0.168 | g | Estimate |
| Omega-6 | 0.392 | g | Estimate |
| Trans | 0 | g | 0.0% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 1.75 | mg |
| Vitamin E | 0.37 | mg |
| Selenium | 7.51 | mcg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 32.4 | mcg | 3.6% |
| vitamin B1 | 0.098 | mg | 8.2% |
| vitamin B2 | 0.046 | mg | 3.5% |
| vitamin B3 | 0.77 | mg | 4.8% |
| vitamin B6 | 0.096 | mg | 5.6% |
| vitamin B9 | 4.62 | mcg | 1.2% |
| vitamin B12 | 0.083 | mcg | 3.5% |
| vitamin C | 1.75 | mg | 1.9% |
| vitamin D | 0.202 (8 IU) | mcg | 1.3% |
| vitamin E | 0.373 | mg | 2.5% |
| vitamin K | 1.97 | mcg | 1.6% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 9.15 | mg | 0.9% |
| iron | 0.417 | mg | 2.3% |
| magnesium | 10.8 | mg | 2.7% |
| phosphorus | 51.5 | mg | 7.4% |
| potassium | 125 | mg | 4.8% |
| sodium | 159 | mg | 6.9% |
| zinc | 0.619 | mg | 5.6% |
| copper | 0.066 | mg | 7.3% |
| manganese | 0.233 | mg | 10.1% |
| selenium | 7.51 | mcg | 13.7% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | 127 | mg | 18.1% | 161% |
| Isoleucine | 173 | mg | 12.4% | 117% |
| Leucine | 307 | mg | 11.2% | 102% |
| Lysine | 273 | mg | 13.0% | 115% |
| Methionine | 156 | mg | 14.9% | 137% |
| Phenylalanine | 305 | mg | 17.4% | 151% |
| Threonine | 167 | mg | 15.9% | 135% |
| Tryptophan | 47 | mg | 16.8% | 144% |
| Valine | 217 | mg | 11.9% | 110% |
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Recipe
See full recipeIngredients
- Vegetable oil 1 tbsp
- Pork shoulder, cut into 3 cm cubes 350 g
- Onions 2 medium (250 g)
- Carrot 1 large (120 g)
- Potatoes 2 medium (250 g)
- Water 700 ml
- Japanese curry roux 100 g
- Cooked Japanese short-grain rice 1.2 kg
Instructions
- 1
Cut the onions into thin wedges and the carrot and potatoes into bite-size chunks.
- 2
Heat the oil in a large pot over medium heat and brown the pork for 4 minutes.
- 3
Add the onions and cook for 5 minutes until soft, then add the carrot and potatoes and stir for 1 minute.
- 4
Pour in the water, bring to a boil and skim off the foam, then cover and simmer for 20 minutes, until the vegetables are tender.
- 5
Turn off the heat, break the roux into pieces and stir until it has fully dissolved.
- 6
Simmer over low heat for 10 minutes, stirring often, until the sauce is thick.
- 7
Spoon the curry next to the rice on each plate and serve.