Kare Raisu (Japanese Curry Rice)

Introduction

Japanese curry rice, or Kare Raisu (カレーライス), is a comforting and flavorful dish made with a thick, mildly spiced curry sauce served over rice. Japanese curry has become an iconic national dish and is considered one of Japan’s most popular comfort foods. While it was originally inspired by foreign cuisines, Japan’s unique adaptation of curry has made it a staple of Japanese households, schools, and restaurants. It is a quintessential example of how Japan embraces foreign influences and transforms them into something entirely its own.

Ingredients for 4 serves

1.For the rice

• 2 cups of Japanese rice (preferably day-old rice) – cook well (how to cook rice with or without a cooker. )

2. For the curry

• 2 tbsp vegetable oil or butter
• 1 medium onion, thinly sliced
• 1 lb (450 g) meat of your choice (chicken, beef, pork, or tofu for vegetarian)
• 2 medium potatoes, peeled and cut into chunks
• 1 medium carrot, sliced into bite-sized pieces
• 3 cups water or chicken/vegetable stock
• 4 blocks Japanese curry roux (store-bought, e.g., Golden Curry or Vermont Curry)
• Optional: ½ apple, grated (for natural sweetness)

3. Garnish (Optional):

• Fukujinzuke (Japanese pickled vegetables)
• Boiled eggs
• Chopped parsley

Steps to make Kare Raisu

1. Prepare the Curry

• Heat the oil or butter in a large pot over medium heat.
• Add the sliced onion and sauté until translucent and slightly caramelized (about 5–7 minutes).
• Add the meat and cook until browned on all sides. If using tofu, brown it lightly and set aside to add later.
• Add the potatoes and carrots, stir-frying for 2–3 minutes.

2. Simmer the Curry

• Pour in the water or stock and bring to a boil. Skim off any foam or impurities from the surface.
• Lower the heat, cover the pot, and simmer for about 15–20 minutes, or until the potatoes and carrots are tender.

3. Add the Curry Roux

• Turn off the heat and break the curry roux blocks into the pot. Stir until fully dissolved.
• Turn the heat back on low and simmer for another 5–10 minutes, stirring occasionally, until the curry thickens.
• If using a grated apple for sweetness, add it at this stage.

4. Adjust the Flavor

Taste the curry and adjust the seasoning. If you prefer a sweeter curry, you can add a bit of honey or sugar. If it’s too thick, add a little water.

5. Serve Kare Raisu

• Place a generous scoop of cooked rice on one side of a plate.
• Ladle the curry onto the other side, letting it slightly overlap the rice.
• Garnish with Fukujinzuke, boiled eggs, or chopped parsley if desired.

Tips

• Curry Roux Selection: Japanese curry roux comes in varying levels of spiciness (mild, medium, hot). Choose according to your preference.
• Add-Ins: Feel free to add extra vegetables like bell peppers, mushrooms, or green beans for more flavor and nutrition.
• Leftovers: Japanese curry tastes even better the next day, as the flavors deepen over time.

Enjoy your homemade Kare Raisu!