Japanese curry rice, or kare raisu, is a comforting everyday meal with a mild, thick sauce that coats beef and vegetables. It is served with plenty of steamed rice and bright pickled ginger.
Cook the rice separately, simmer the beef and vegetables until tender, then dissolve the curry roux at the end for a smooth sauce.
Stir frequently after adding the roux because the thick curry can settle and catch on the bottom.
Serving Suggestions
Serve in shallow bowls with pickled ginger and sliced scallions.
Recipe Notes
The curry keeps for up to three days in the refrigerator. Reheat gently with a splash of stock or water.
Japanese Curry Rice
A gentle Japanese curry of beef, potatoes, carrots, and onions served over rice.
Ingredients
Equipment
Method
Cook the Rice:
- Rinse the rice until the water runs mostly clear. Combine it with the water in a rice cooker or saucepan and cook until tender. Keep covered.
Brown the Beef and Aromatics:
- Heat the oil in a large saucepan. Brown the beef in batches, then return it to the pan.
- Add the onions and cook for 6 minutes. Stir in the garlic and ginger for 1 minute.
Simmer the Curry:
- Add the stock, carrots, and potatoes. Bring to a simmer, cover, and cook for 35 minutes, until the beef and vegetables are tender.
- Turn off the heat. Stir in the curry roux pieces until smooth, then add the soy sauce and ketchup. Return to low heat for 5 minutes, stirring until thick.
Serve:
- Spoon steamed rice into shallow bowls. Ladle the curry beside or over the rice and finish with scallions and pickled ginger.
Nutrition
Notes
- Add the roux off the heat first so it dissolves smoothly without scorching.
- Cut the potatoes and carrots into similar pieces so they finish together.
