No need to stress about chopping vegetables on a busy day!
This is a super easy recipe made with frozen seafood mix and leftover curry roux. By using slightly less water, the flavor becomes richer. The seafood adds a wonderful umami taste—my husband loved it so much that he went back for seconds!
Ingredients
| Japanese Curry roux (Java Curry – Spicy) | 4 cubes(half a box) |
| Water | 500 ml / about 17 fl oz |
| Frozen seafood mix | 400g(about 14 oz) |
| Salt (for defrosting the seafood mix) | about 10 shakes |
| Cooking sake (or white wine) | 1 tbsp |
| Butter | 5g |
| Rice | 2 cups(about 300g / 10.6 oz) |
| Saffron (optional, S&B) | a pinch |
| Eggs | 2 |
How to Make
※The above cooking time is excluding defrosting time.
1⃣ Defrost the seafood mix.
Soak the seafood mix in cold water with about 10 shakes of salt for 30 minutes. (No need to measure the salt precisely—just estimate.)
2⃣ Dissolve the saffron in 200ml of hot water.
3⃣ Prepare the rice.
After rinsing the rice, add the saffron-infused water and fill with water up to the appropriate level before cooking.
4⃣ Once the seafood mix softens, rinse off any remaining ice with clean water and pat dry with a paper towel.
5⃣ Heat a pot and melt 5g of butter.
Once melted, add the seafood mix (400g) and 1 tbsp of sake. Stir-fry until fragrant.
6⃣ Add water, reducing the amount by 100ml from what’s indicated on the curry roux package.
(Since we’re using half a box of Java Curry, we add 500ml of water.) If you want boiled eggs with your curry, start boiling them now (7 minutes cooking time).
7⃣ Stir the curry until it thickens.
This takes about 5–10 minutes. Wait for the saffron rice to finish cooking.
8⃣ Done!
When I traveled abroad, people would often say, “Japanese curry is delicious!” and I was surprised to learn how popular it is outside Japan. One of my favorite curry combinations is eggplant, ground meat, Java Curry, and Golden Curry mixed together. This time, I had nothing else at home, so I tried using seafood mix—and it turned out amazing!
If it looks delicious, feel free to share it on Twitter/X! And if you try making it, I’d be even happier if you tag me in your post!
