Japanese Curry Rice

Japanese Curry Rice, or Kare Raisu, is a comforting dish featuring tender meat and vegetables simmered in a thick, mildly spiced curry sauce, served over steamed rice. It’s hearty, easy to make, and perfect for weeknight meals.

Ingredients

• 500 g chicken thighs or beef (cut into bite-sized pieces)

• 2 tablespoons oil

• 1 large onion, sliced

• 2 medium carrots, peeled and chopped

• 2 medium potatoes, peeled and cubed

• 3 cups water

• 100–120 g Japanese curry roux (store-bought, like Golden Curry or Vermont Curry)

• Cooked Japanese rice (short-grain), for serving

Optional Add-ins

• 1 apple, grated (for sweetness)

• 1 tablespoon soy sauce or Worcestershire sauce (for depth)

• Frozen peas or corn, added at the end

Instructions

1. Sauté the Meat
Heat oil in a large pot over medium heat. Add the meat and cook until browned on all sides.

2. Cook the Vegetables
Add onions and sauté until soft. Add carrots and potatoes, stir, and cook for 3–4 minutes.

3. Simmer
Pour in the water and bring to a boil. Reduce heat, skim off any foam, cover, and simmer for 15–20 minutes until vegetables are tender.

4. Add Curry Roux
Break the curry roux into pieces and stir it into the pot. Simmer uncovered for another 10 minutes, stirring occasionally, until the sauce thickens.

5. Finish
Add optional ingredients like grated apple or soy sauce for extra flavor. Adjust consistency with water if needed.

6. Serve
Spoon the curry over a bed of hot rice. Garnish with chopped parsley or fukujinzuke (Japanese pickled vegetables) if available.

Tips

• You can make homemade roux using butter, flour, curry powder, and garam masala if desired.

• Swap chicken with tofu or chickpeas for a vegetarian version.

• Japanese curry thickens more as it cools, so serve warm.

Serving Suggestions

Serve with steamed Japanese rice, a side salad, or miso soup. Leftovers taste even better the next day.