Japanese Curry Rice (Kare Raisu)
Thick, mildly sweet roux-based curry simmered with beef, potato, and carrot over rice — introduced by the British Royal Navy in the 1870s and adopted by the Japanese Navy, making it Japan's own adaptation rather than a version of Indian curry.
Meat
⚠ Contains: Gluten, Soy, Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 lb beef chuck, cubed
- 2 tbsp butter
- 1 onion, sliced
- 2 carrots, chunked
- 2 potatoes, chunked
- 1/4 cup all-purpose flour
- 2 tbsp Japanese curry powder
- 4 cups beef broth
- 1 tbsp soy sauce
- 1 tsp honey or sugar
- Steamed rice, to serve
Steps
- Melt the butter in a pot and brown the beef cubes on all sides. Remove and set aside.
- Add the onion to the pot and cook until softened, then stir in the flour and curry powder, cooking for 1-2 minutes to form a roux.
- Gradually whisk in the beef broth until smooth, then return the beef to the pot.
- Simmer, partially covered, for 40 minutes until the beef is tender.
- Add the carrots and potatoes and simmer another 20 minutes until the vegetables are soft and the sauce is thick.
- Stir in the soy sauce and honey, and adjust seasoning to taste.
- Ladle over steamed rice and serve hot.