Japanese Curry Rice (Kare Raisu)

Ingredients

• 1.5 lbs Beef stew meat
• 1 large Onion
• 2 medium Carrots
• 3 medium Potatoes
• 2 tablespoons Vegetable oil
• 4 cups Water
• 1 box Japanese curry roux (peanut-free)
• 6 cups Cooked white rice

Instructions

1. 1Cut the 1.5 lbs beef stew meat into 1-inch cubes. Chop the 1 large onion, 2 medium carrots, and 3 medium potatoes into roughly 1-inch pieces, aiming for similar sizes.
2. 2Heat the 2 tablespoons of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 375°F (190°C). Add the beef in batches, making sure not to overcrowd the pot, and brown it on all sides for about 2-3 minutes per batch until it has a nice color. Remove the browned beef and set it aside.
3. 3Add the 1 large chopped onion to the same pot and cook, stirring occasionally, for about 5-7 minutes until it has softened and become translucent. Add the 2 medium chopped carrots and 3 medium chopped potatoes to the pot and cook for another 3-5 minutes, stirring occasionally.
4. 4Return the browned beef to the pot. Pour in the 4 cups of water and bring the mixture to a boil over high heat, about 212°F (100°C). Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 30 minutes, or until the beef and vegetables are fork-tender.
5. 5Break the 1 box of Japanese curry roux into pieces and add them to the pot. Stir continuously until the roux is completely dissolved and the sauce has thickened to your desired consistency, which should take about 2-3 minutes. This typically happens around a gentle simmer.
6. 6Continue to simmer the curry, uncovered, for another 10 minutes, stirring occasionally to prevent sticking. This allows the flavors to meld and the sauce to thicken further.
7. 7Serve the Japanese curry immediately over the 6 cups of cooked white rice.

Related Guides