Name: Curry Rice (Kare Raisu)
Yield: Serves 6
Cuisine: Japanese
Ingredients: 1 bay leaf; 1½ teaspoons peeled and minced fresh ginger; 1 tablespoon canola or other neutral oil; Fukujinzuke red pickle, specifically for curry (optional); 1 large carrot, peeled and cut into 1-inch chunks; 4–5 cups hot cooked rice (see Gohan); 3 tablespoons unsalted butter; 1½ teaspoons minced garlic; 2 tablespoons all-purpose flour; Yogurt (optional); 2 tablespoons Worcestershire sauce; ½ small apple, peeled, cored, and grated (optional); 1 teaspoon red pepper flakes; 2 small russet potatoes, peeled and cut into 1½-inch chunks; 2 cups chicken broth; 1 tomato, halved, seeded, and chopped; 1 pound boneless stewing beef, cut into 1-inch cubes; 5 tablespoons curry powder; 1 teaspoon salt; 2 large yellow onions, thinly sliced

Preparation info

Serves
6

Difficulty
Easy

Appears in

Let's Cook Japanese Food!

By Amy Kaneko

Published 2017

About

A thick, mild-or-spicy classic based on English-style curry, kare raisu is arguably the best-known dish in Japan’s large repertoire of “borrowed” cuisine. After its introduction in the late 1870s, curry rice became a hugely popular dish in universities and other schools, at lunch counters, and in homes.

The thick, rich sauce is often served over Tonkatsu or Ebi Furai with rice on the side. Eat