Description
A mellow 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
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Heat butter or oil in a pot over medium heat. Add onions and sauté until golden and caramelized.
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Add cubed meat and sear on all sides until lightly browned.
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Add carrots, potatoes, and stock. Stir, scraping the bottom of the pot. Bring to a boil, reduce the heat, cover, and simmer 20–30 minutes until meat and vegetables are tender.
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Stir in curry roux blocks one at a time until the sauce thickens.
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Season with soy sauce, honey or grated apple, salt, and pepper. Adjust consistency by adding stock if needed.
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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