Japanese

Japanese Curry Rice (Kare Raisu)

Name: Japanese Curry Rice (Kare Raisu)
Total time: 45 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1/2 box (100g) Japanese curry roux blocks; 3/4 lb beef chuck (cubed); 2 Yukon Gold potatoes (cubed); 2 carrots (cut into chunks); 1 large yellow onion (wedges); 1 tbsp oil; 3 cups water; steamed rice

A thick, mild, and slightly sweet curry served over rice.

45 minutes

Serves 2

Dinner

No common allergens detected

Based on this recipe's ingredient list. Always verify with your own brands and labels.

Instructions

6 steps

1
Heat neutral oil in a heavy-bottomed pot over medium-high heat. Sear the beef cubes until browned on all sides (about 5 minutes) to develop deep flavor.

2
Add the sliced onions to the pot and sauté for 5 minutes until they begin to soften and turn translucent.
3
Stir in the carrots and potatoes, cooking for 2 more minutes to coat them in the beef fat.
4
Pour in 3 cups of water and bring to a rolling boil. Skim any scum or foam that rises to the top for a cleaner tasting curry.
5
Lower the heat, cover the pot, and simmer gently for 20-25 minutes until the beef is tender and the root vegetables are soft enough to pierce with a fork.
6
Turn off the heat completely. Break the curry roux blocks into the pot and stir gently but constantly until they are fully dissolved. Turn the heat back on to low and simmer for 5 minutes until the curry is thick, glossy, and coats the back of a spoon. Serve hot over steamed rice.

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