Kare-raisu (karē raisu)
Kare-raisu ( karē raisu) means Japanese curry rice. It consists of steamed rice served with a thick, mildly spiced curry sauce, often containing:Beef, pork, or chickenPotatoesCarrotsOnionsJapanese curry is generally sweeter, thicker, and less spicy than many Indian or Southeast Asian curries. It’s a popular everyday comfort food in Japan, often served with pickles or topped with a breaded pork cutlet—called katsu curry.
Click below the individual ingredient link to shop on Amazon.
As an Amazon Associate, we may earn commissions from qualifying purchases.
As an Amazon Associate, we may earn commissions from qualifying purchases.
Ingredients
Ingredients
- 2 cups uncooked Japanese short-grain rice
- Water as directed for cooking the rice
- 1 tablespoon neutral oil
- 1 pound beef boneless, pork, or chicken, cut into 1-inch pieces
- 1 large yellow onion sliced
- 2 medium carrots cut into bite-size pieces
- 2 medium Yukon Gold or russet potatoes, peeled and cut into 1-inch chunks
- 3 cups water or low-sodium chicken/beef broth
- 4 ounces Japanese curry roux blocks such as S&B Golden Curry, Vermont Curry, or Java Curry
- 1 teaspoon Worcestershire sauce or soy sauce, optional
- 1 teaspoon honey or grated apple, optional
- Salt and black pepper to taste
- Japanese pickles or sliced scallions, for serving, optional
Instructions
- Rinse the rice under cold water until the water is mostly clear. Cook according to the package or rice-cooker directions.
- Heat the oil in a large pot over medium-high heat. Season the meat lightly with salt and pepper, then cook for 3–5 minutes, stirring occasionally, until browned. It does not need to be fully cooked.
- Add the onion and cook for about 4 minutes, until softened. Add the carrots and potatoes.
- Pour in 3 cups of water or broth. Bring to a boil, then reduce the heat to low. Cover and simmer for 15–20 minutes, or until the meat is cooked and the vegetables are tender. Skim off any foam that rises to the surface.
- Turn off the heat. Break the curry roux into pieces and add them gradually, stirring until completely dissolved.
- Return the pot to low heat and simmer uncovered for 5–10 minutes, stirring frequently, until the sauce is thick and glossy. Add Worcestershire sauce and honey or grated apple, if desired. If the curry becomes too thick, stir in a little water.
- Spoon rice onto one side of each plate or bowl and ladle the curry alongside it. Serve with Japanese pickles or scallions if desired.
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 868kcal (43%)Carbohydrates: 119g (40%)Protein: 32g (64%)Fat: 31g (48%)Saturated Fat: 10g (63%)Polyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 81mg (27%)Sodium: 148mg (6%)Potassium: 1343mg (38%)Fiber: 16g (67%)Sugar: 6g (7%)Vitamin A: 5378IU (108%)Vitamin C: 25mg (30%)Calcium: 195mg (20%)Iron: 16mg (89%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
Promotions
Kitchenware
Map Recipe