Kare Raisu
Japanese Curry Rice
A beloved Japanese comfort food, Kare Raisu features tender chunks of meat and vegetables simmered in a rich, thick, and slightly sweet curry sauce, served over fluffy steamed rice.
🧂 Ingredients
- 1 box (approx. 200-240g) Japanese curry roux blocks(Choose your preferred spice level (mild, medium-hot, hot). Popular brands include S&B Golden Curry or Vermont Curry.)
- 400 g Beef chuck or thigh, or boneless chicken thigh(Cut into bite-sized cubes (about 2-3 cm).)
- 3 medium Potatoes(Peeled and cut into bite-sized chunks (about 2-3 cm).)
- 2 medium Carrots(Peeled and cut into bite-sized chunks (about 2-3 cm).)
- 2 medium Onions(Peeled and roughly chopped or cut into wedges.)
- 1 L Water(Or low-sodium chicken/beef broth for richer flavor.)
- 1 tbsp Vegetable oil or neutral cooking oil(For sautéing.)
- for serving Steamed Japanese short-grain rice(Prepare according to your rice cooker or stovetop instructions.)
👨🍳 Instructions
- 1
Prepare the ingredients: Ensure your meat is cut into uniform, bite-sized cubes (about 2-3 cm). Peel and chop the potatoes, carrots, and onions into similarly sized pieces. This ensures even cooking.
⏱️ 10 minutes - 2
Sear the meat and sauté the onions: Heat the oil in a large pot or Dutch oven over medium-high heat (190°C / 375°F). Add the meat in batches, browning it on all sides. Do not overcrowd the pot. Remove the browned meat and set aside. Add the chopped onions to the pot and sauté until softened and lightly golden brown, about 5-7 minutes, scraping up any browned bits from the bottom.
⏱️ 10 minutes - 3
Simmer the vegetables and meat: Return the browned meat to the pot with the onions. Add the chopped potatoes and carrots. Pour in the water (or broth). Bring the mixture to a boil, then reduce the heat to low, cover, and simmer gently for about 20-25 minutes, or until the vegetables are fork-tender and the meat is cooked through. Skim off any foam or impurities that rise to the surface during simmering.
⏱️ 25 minutes - 4
Incorporate the curry roux: Turn off the heat completely. Break the curry roux blocks into smaller pieces and add them to the pot. Stir gently and continuously until the roux is completely dissolved into the hot liquid. Once dissolved, turn the heat back on to low and simmer for another 5-10 minutes, stirring occasionally, until the sauce thickens to your desired consistency. Be careful not to scorch the bottom.
⏱️ 10 minutes - 5
Serve: Ladle the hot curry over a generous portion of freshly steamed Japanese rice. Serve immediately.
⏱️ 2 minutes
💡 Pro Tips
- ✓Japanese curry roux blocks are designed to thicken the sauce and provide flavor. They often contain flour, oil, spices, and flavorings.
- ✓For a richer flavor, you can add a tablespoon of ketchup, Worcestershire sauce, or a teaspoon of honey or grated apple towards the end of cooking.
- ✓The curry will thicken further as it cools. If it becomes too thick upon reheating, add a splash of water or broth.
- ✓Japanese curry is typically mild and slightly sweet, making it a family-friendly dish. Adjust the spice level of your roux blocks accordingly.
- ✓Leftover curry often tastes even better the next day as the flavors meld.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Katsu Curry: Serve the curry over rice with a crispy breaded pork cutlet (tonkatsu) on top.
- Seafood Curry: Substitute fish, shrimp, or scallops for the meat.
- Vegetarian Curry: Use firm tofu or a variety of vegetables like eggplant, bell peppers, or mushrooms.
- Add other ingredients like peas, corn, or edamame.