Description
A comforting and hearty Japanese Curry featuring tender meat, potatoes, and carrots simmered in a rich, flavorful roux. Served over rice, this classic kare raisu is a staple of Japanese home cooking and an easy weeknight dinner.
Ingredients
2 tablespoons butter or oil
2 medium onions, thinly sliced
2 carrots, cut into chunks
2 potatoes, peeled and diced
1 pound chicken thighs or beef stew meat, cubed
4 cups chicken or beef stock
4 blocks Japanese curry roux (or ½ cup homemade roux)
1 tablespoon soy sauce
1 teaspoon honey or grated apple (optional for sweetness)
Salt and black pepper, to taste
Cooked short-grain white rice, for serving
Instructions
Heat butter or oil in a pot over medium heat. Add onions and sauté until golden and caramelized.
Add cubed meat and sear on all sides until lightly browned.
Add carrots, potatoes, and stock. Stir, scraping the bottom of the pot. Bring to a boil, reduce heat, cover, and simmer 20–30 minutes until meat and vegetables are tender.
Stir in curry roux blocks one at a time until the sauce thickens.
Season with soy sauce, honey or grated apple, salt, and pepper. Adjust consistency by adding stock if needed.
Serve hot over steamed short-grain rice with optional pickles or toppings.
Notes
Flavor improves if made a day ahead.
Add chocolate, coffee, or Worcestershire sauce for a deeper taste.
Works well with chicken, beef, pork, or vegetarian substitutions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving (approx. 1 ½ cups curry with rice)
- Calories: ~420 kcal
- Sugar: 6 g
- Sodium: 980 mg (depends on roux brand)
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 65 mg