Japanese Curry Rice
Kare raisu is one of the most frequently cooked meals in Japanese households, using commercially prepared curry roux blocks that produce a milder, thicker, and sweeter result than Indian curry. Beef or chicken is cut into bite-sized pieces and stir-fried with onion, potato, and carrot before water is added and the pot simmers until the potatoes turn tender. The heat is lowered and the curry roux blocks are broken in and stirred until fully dissolved; the roux contains flour and fat that thicken the liquid into a glossy, coating sauce. Keeping the heat low after adding the roux is critical because high heat causes the thick sauce to scorch on the bottom. The finished curry deepens in flavor if rested overnight, as the vegetables continue to release their sweetness into the sauce. Unlike Indian curry with its layered spice blends, Japanese curry draws its appeal from the consistent, approachable flavor that a single roux block delivers every time.
Adjust Servings
Instructions
- 1
Cut meat into bite-sized pieces, cut vegetables into large pieces.
- 2
Stir-fry meat then add vegetables.
- 3
Add water and simmer until potatoes are tender.
- 4
Reduce heat and dissolve curry roux into the pot.
- 5
Simmer on low 5 minutes, stirring, until thick.
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