Japanese Curry Rice (Kare Raisu)

Ingredients

• about 450 g Beef stew meat
• 1 large Onion
• 2 medium Carrots
• 2 medium Potatoes
• about 113 g Japanese curry roux
• 4 cups Beef broth
• 1 tablespoon Vegetable oil
• 4 cups Cooked white rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 450 g of beef stew meat into 2.54 cm cubes. Peel and cut the 1 large onion into 2.54 cm pieces. Peel and cut the 2 medium carrots into 2.54 cm thick rounds. Peel and cut the 2 medium potatoes into 2.54 cm cubes.
2. 2Heat the 1 tablespoon of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat (about 190°C / 190°C). Add the about 450 g of beef stew meat and cook, stirring occasionally, until browned on all sides, about 5-7 minutes.
3. 3Add the 1 large onion, 2 medium carrots, and 2 medium potatoes to the pot. Cook, stirring, until the onion is softened and lightly golden, about 5 minutes.
4. 4Pour in the 4 cups of beef broth. Bring the liquid to a simmer, then reduce the heat to low, cover the pot, and cook until the beef is tender, about 30-40 minutes. You can test for tenderness by piercing a piece of beef with a fork; it should yield easily.
5. 5Turn off the heat. Break the about 113 g of Japanese curry roux into pieces and add them to the pot. Stir continuously until the roux is completely dissolved into the broth and the curry has thickened to your desired consistency. This should take about 2-3 minutes.
6. 6Turn the heat back on to low. Let the curry simmer gently for 5-10 minutes, uncovered, stirring occasionally, to allow the flavors to meld together. The curry should be thick and fragrant.
7. 7Serve the Japanese curry over the 4 cups of cooked white rice.

Related Guides