📝 About This Recipe
Japanese Curry is the ultimate comfort food, evolving from British naval stews into a uniquely thick, sweet, and savory masterpiece that warms the soul. This 'Kare Raisu' features tender meat and velvety root vegetables enveloped in a glossy, spice-infused gravy that strikes a perfect balance between umami and subtle fruitiness. It is a nostalgic staple of Japanese home cooking, beloved for its heartiness and its ability to taste even better the next day.
🥗 Ingredients
The Aromatics and Meat
- 1.5 pounds Beef Chuck or Chicken Thigh (cut into 1-inch bite-sized cubes)
- 2 large Yellow Onions (thinly sliced)
- 3 cloves Garlic (minced)
- 1 tablespoon Ginger (freshly grated)
- 2 tablespoons Vegetable Oil (neutral oil like canola or grapeseed)
The Vegetables
- 2 medium Carrots (cut into rolling wedges (rangiri style))
- 2 large Yukon Gold Potatoes (peeled and cut into 1.5-inch chunks)
The Liquid and Flavor Boosters
- 4 cups Beef or Chicken Stock (low sodium preferred)
- 1 package Japanese Curry Roux (approx 3.5-4 oz, broken into cubes)
- 1/2 piece Apple (peeled and finely grated (Fuji or Gala))
- 1 tablespoon Honey (adds a subtle floral sweetness)
- 1 tablespoon Soy Sauce (for deep umami)
- 1 tablespoon Ketchup (adds acidity and body)
For Serving
- 3-4 cups Short-grain Japanese Rice (steamed and hot)
- 2 tablespoons Fukujinzuke (red pickled radish for garnish)
👨🍳 Instructions
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1
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
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2
Add the cubed meat to the pot and sear until browned on all sides, about 5-7 minutes. Remove the meat and set aside on a plate, leaving the fat in the pot.
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3
Reduce the heat to medium. Add the sliced onions and cook, stirring occasionally, for about 10-15 minutes until they become translucent and slightly caramelized.
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4
Stir in the minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant, being careful not to burn them.
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5
Add the carrots and the browned meat (plus any juices) back into the pot. Stir to combine with the aromatics.
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6
Pour in the stock. Bring the mixture to a boil, then use a spoon to skim off any foam or impurities that rise to the surface for a cleaner flavor.
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7
Stir in the grated apple, honey, soy sauce, and ketchup. These 'secret' ingredients provide the signature depth of Japanese curry.
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8
Lower the heat to a simmer, cover, and cook for 15 minutes. Then, add the potato chunks (adding them later prevents them from disintegrating).
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9
Continue to simmer covered for another 15 minutes, or until the potatoes and meat are fork-tender.
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10
Turn off the heat. Break the curry roux cubes into a small bowl, ladle a bit of the hot liquid over them to dissolve slightly, then stir the slurry back into the pot.
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11
Turn the heat back to low and simmer uncovered for 5-10 minutes. Stir constantly as the sauce thickens to ensure the bottom doesn't scorch.
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12
Once the curry is thick and glossy, taste and adjust seasoning. Serve immediately over a bed of fluffy steamed rice.
💡 Chef's Tips
For the best flavor, caramelize your onions as long as possible; they provide the essential sweetness found in authentic curry. Always turn off the heat before adding the roux cubes to prevent clumping and ensure a smooth, velvety texture. If using beef, choose a cut with good connective tissue like chuck, which becomes tender during the simmering process. Try mixing two different brands or spice levels of curry roux for a more complex and professional flavor profile. Let the curry sit for 10 minutes before serving; the flavors meld and the sauce develops a better sheen as it cools slightly.
🍽️ Serving Suggestions
Serve with a side of Fukujinzuke (sweet red pickles) or Rakkyo (pickled scallions) to provide a crunchy, acidic contrast. A simple cabbage slaw with a sesame-ginger dressing helps cut through the richness of the curry. Pair with a cold glass of Mugicha (barley tea) or a crisp Japanese lager. For a 'Katsu Curry' variation, top the dish with a crispy breaded pork or chicken cutlet. Add a soft-boiled 'Ajitama' egg on top for extra creaminess and protein.