Japanese Curry Rice (Kare Raisu)
Ingredientsfor 2
540
Cal
34g
Protein
62g
Carbs
16g
Fat
- 11.5 lbs boneless chicken thighs or beef stew meat, cut into 1.5-inch pieces
- 22 medium onions, sliced thin
- 32 medium carrots, cut into rolling chunks
- 42 medium potatoes, cut into large chunks
- 54 cloves garlic, minced
- 61-inch piece ginger, minced
- 73 tablespoons vegetable oil
- 83 cups chicken or beef broth
- 91 package (3.2 oz) Japanese curry roux (Golden Curry, Vermont Curry, or similar)
- 101 tablespoon soy sauce
- 111 tablespoon Worcestershire sauce
- 12Steamed short-grain rice and fukujinzuke pickles for serving
Instructions
- 1
Heat oil in a large pot over medium-high heat. Sauté onions for 10 minutes, stirring frequently, until deeply golden and caramelized — Japanese curry gets much of its sweetness and body from well-caramelized onions. Add garlic and ginger, cook 1 minute.
- 2
Add meat and brown on all sides, about 5 minutes. Add carrots and potatoes. Pour in broth. Bring to a boil, skim foam, then reduce to a gentle simmer.
- 3
Cook 20–25 minutes until carrots, potatoes, and meat are tender. Remove from heat.
- 4
Break the curry roux into pieces and stir into the pot. The roux cubes contain flour, fat, and spices — they will melt and dissolve over 2 minutes of stirring, transforming the broth into thick, gravy-like curry sauce. Return to low heat and simmer 5 minutes, stirring constantly, until sauce is thick and glossy. Add soy sauce and Worcestershire for additional depth.
- 5
Serve over steamed rice. Japanese curry is milder and sweeter than Indian or Thai curry — it's comfort food in Japan as familiar as mac and cheese.