Kare Raisu (Japanese Curry Rice)
Local name: カレーライス
In short: Tender pork, potatoes and carrots in a thick, mildly spiced brown curry made from a homemade butter roux, served over rice. It takes about 2 h in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 1 h 35 min
- Total
- 2 h
- Servings
- 4
- Difficulty
- Easy
- Calories
- 750 kcal
Curry rice, or kare raisu, has its own character in Japan: thick, mild, slightly sweet and eaten with a spoon over rice. It is a regular in school lunches and weeknight dinners. Most families use packaged roux blocks, but a roux made from butter, flour and curry powder takes only minutes and tastes fresher. Grated apple and a spoonful of honey add the gentle sweetness. Like most stews, it is better the next day.
Instructions
- Pat the pork dry and season with 1/2 teaspoon of salt. Heat 1 tablespoon of the oil in a large heavy pot over medium-high heat and brown the pork in two batches, about 5 minutes per batch. Set aside.
- Add the remaining oil and the onions to the pot with a pinch of salt. Cook over medium-low heat, stirring now and then, for about 20 minutes until deep golden brown. Stir in the garlic and ginger for 1 minute.
- Return the pork to the pot with the water and bay leaf. Bring to a simmer, skim off the foam, then cover partly and cook for 30 minutes.
- Add the carrots and potatoes and simmer for 20 to 25 minutes more, until the pork and vegetables are tender.
- Meanwhile make the roux: melt the butter in a small pan over medium-low heat, whisk in the flour and cook for 4 to 5 minutes, stirring, until it turns the color of peanut butter. Stir in the curry powder, garam masala and tomato paste for 1 minute.
- Whisk 200 ml (3/4 cup) of the hot cooking liquid into the roux until smooth, then stir the mixture into the pot. Add the apple, ketchup, Worcestershire sauce, soy sauce and honey.
- Simmer gently for 10 minutes, stirring often, until thick and glossy. Season with salt to taste and remove the bay leaf.
- Spoon the curry over hot rice and serve with pickled relish if you like.
Tips
- Swap the pork for beef chuck or chicken thighs. Beef needs about 30 minutes longer, while chicken needs only 20 minutes of simmering before the potatoes go in.
- For a hotter curry, add 1/2 teaspoon of cayenne or an extra tablespoon of curry powder. A fried pork cutlet on top turns it into katsu curry.
Questions and answers
How is Japanese curry different from Indian curry?
It is thickened with a flour roux, so it is thicker, milder and a little sweeter, and it is served as a stew-like sauce over rice. Indian curries use a wider range of spices and usually no roux.
Can I freeze Japanese curry?
Yes, but potatoes turn grainy when frozen. Leave them out or mash them in, then freeze in portions for up to 3 months and reheat gently.
What do you serve with Japanese curry?
Short-grain rice is the base. Fukujinzuke, a sweet pickled relish, or pickled shallots are the usual side. A fried cutlet or a soft-boiled egg are popular toppings.
How long does it take to make Kare Raisu (Japanese Curry Rice)?
About 2 h in total: 25 min of preparation and 1 h 35 min of cooking.
How many calories are in Kare Raisu (Japanese Curry Rice)?
About 750 kcal per serving, with 32 g of protein, 98 g of carbohydrates and 25 g of fat. These values are estimates.
Nutrition per serving
| Calories | 750 kcal |
|---|---|
| Protein | 32 g |
| Carbohydrates | 98 g |
| Fat | 25 g |
| Fiber | 7 g |
| Sugar | 14 g |
| Sodium | 1100 mg |
Estimated values, calculated from the ingredients.
