Japanese Curry Rice Recipe (Kare Raisu)

 

Here's a classic Japanese Curry Rice (カレーライス, Kare Raisu) recipe — warm, hearty, and full of comforting flavors.

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Japanese Curry Rice Recipe (Kare Raisu)

Ingredients:

For the Curry:

• 1 lb (450g) beef, chicken, or pork (bite-sized pieces)
• 1 large onion, sliced
• 2 carrots, sliced into rounds or chunks
• 2 medium potatoes, peeled and chopped
• 1 apple, grated (optional but adds sweetness)
• 2 tablespoons oil (vegetable or canola)

For the Curry Sauce:

• 1 package (100–120g) Japanese curry roux (store-bought, like Golden Curry, Vermont Curry, etc.) OR use homemade roux (see below)
• 3 cups (700 ml) water
• 1 tablespoon soy sauce (optional, for depth)
• 1 tablespoon Worcestershire sauce (optional)
• Salt and pepper to taste

For Serving:

• Steamed Japanese rice (short-grain white rice)
• Optional garnish: pickled red ginger (beni shoga) or fukujinzuke

Instructions:

Sauté the Meat:

• Heat oil in a large pot over medium heat.
• Add meat and cook until browned on all sides. Remove and set aside.

Cook the Vegetables:

• In the same pot, sauté onions until soft and golden.
• Add carrots and potatoes. Cook for 2–3 minutes.
• Add grated apple (optional) and mix in.

Simmer:

• Return the meat to the pot.
• Pour in water and bring to a boil. Skim off any scum.
• Reduce heat and simmer uncovered for 15–20 minutes, or until vegetables are tender.

Add the Curry Roux:

• Break curry roux blocks into smaller pieces and stir them into the pot.
• Stir well until completely dissolved.
• Add soy sauce and Worcestershire sauce if using.
• Simmer gently for another 10–15 minutes, stirring often to prevent sticking.

Taste & Adjust:

• Taste the curry. Add salt, pepper, or more curry roux if needed to thicken.

Serve:

• Serve hot over a mound of steamed white rice.

Garnish with pickled ginger or fukujinzuke if desired.

 Optional: Homemade Curry Roux (Instead of Store-bought)

Ingredients:

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 tbsp curry powder
• ½ tsp garam Masala
• 1 tsp paprika

Instructions:

1. In a small pan, melt butter over low heat.
2. Add flour and stir constantly to make a roux, cooking for 10–15 minutes until light brown.
3. Add spices and stir for 1–2 more minutes.

Add to your curry as a substitute for curry blocks.

Tips:

• Curry tastes even better the next day.
• You can also add mushrooms, peas, or bell peppers.
• Adjust spice level by choosing mild, medium, or hot curry roux.