Japanese Curry (Kare Raisu)

Prep time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes

Servings: 6 servings

Country of Origin

Japan

Description

Unlike spiced Indian curries or herb-heavy Thai curries, Japanese curry features a thick, glossy, mildly spicy, and caramelized sauce filled with tender meat, potatoes, onions, and carrots served over rice.

Presentation & How It's Eaten

Plated on a wide, shallow rimmed dish—half the plate covered with a mound of steamed white short-grain rice, and the other half generously covered with hot curry sauce and vegetables. Eaten with a spoon and accompanied by red fukujinzuke pickles.

Ingredients

• 1 lb (450 g) beef chuck, pork shoulder, or chicken thigh (cut into 1-inch cubes)

• 2 large yellow onions (thinly sliced or chopped)

• 2 medium carrots (cut using rolling cut into bite-sized pieces)

• 2 medium Russet potatoes (peeled and cut into bite-sized chunks)

• 1 tbsp vegetable oil

• 3.5 cups (850 ml) water

• 1 box (approx. 3.5 oz / 100 g) Japanese curry roux (such as S&B Golden Curry or Vermont Curry)

• Garnish: Red fukujinzuke pickles or rakkyo (pickled shallots)

Step-by-Step Directions

1. Caramelize Onions & Sear Meat: Heat vegetable oil in a large pot over medium heat. Add onions and sauté for 8–10 minutes until soft and golden brown. Add cubed meat and cook until browned on the outside.

2. Add Root Vegetables: Add carrots and potatoes to the pot, stirring with the meat and onions for 2 minutes.

3. Simmer: Add water and bring to a boil. Skim off any scum or foam from the surface. Reduce heat to low, cover pot, and simmer for 15–20 minutes until potatoes and carrots are tender.

4. Dissolve Curry Roux: Turn off the heat completely. Break the curry roux blocks into individual squares and add them to the pot. Stir continuously until roux dissolves completely and melts into the liquid.

5. Final Simmer: Turn heat back to low and simmer for 5 minutes, stirring frequently, until sauce thickens into a rich gravy.

6. Plate: Serve adjacent to steamed white rice with pickled fukujinzuke on the side.

Optional

• Flavor Boosters: Add 1 tbsp grated apple, 1 tsp honey, or 1 tbsp Worcestershire sauce/ketchup while simmering to customize sweet and savory depth.

Cooking Tips

• Turn Off Heat Before Roux: Always turn off the flame before adding curry roux blocks; this prevents the roux from clumping and ensures a silky, smooth sauce.

Nutrition Facts

(Estimated per serving, based on 6 servings)

• Calories: ~420 kcal

• Total Fat: 17g

• Saturated Fat: 6g

• Cholesterol: 50mg

• Sodium: 890mg

• Total Carbohydrates: 48g

• Dietary Fiber: 5g

• Sugars: 8g

• Protein: 20g