Hearty and Flavorful Japanese Curry (Kare Raisu)

 

This recipe offers a comforting and delicious take on Japanese Curry, a staple in Japanese households. It's a versatile dish, easily adaptable to your preferred protein and vegetables. Enjoy it with fluffy Japanese rice for a truly authentic experience!

Yields: 6 servings Prep time: 20 minutes Cook time: 1 hour

Ingredients:

• Protein (choose one):
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1.5 lbs beef chuck, cut into 1-inch pieces
  • 1.5 lbs pork shoulder, cut into 1-inch pieces
  • Tofu/Vegetarian Option: 1 package firm tofu, pressed and cubed, or a mix of hearty vegetables like butternut squash, potatoes, and carrots.
• Vegetables:
  • 2 medium onions, thinly sliced
  • 2 medium carrots, peeled and cut into 1-inch chunks
  • 4 medium potatoes, peeled and cut into 1-inch chunks
  • Optional: 1 apple, grated (adds a subtle sweetness)
• Curry Roux:
  • 1 box (approx. 8.4 oz) Japanese curry roux (available in most Asian grocery stores - brands like S&B, House Foods, or Vermont are popular)
• Liquid:
  • 6 cups water or chicken/beef broth (depending on your protein choice)
• Other:
  • 2 tablespoons vegetable oil
  • Cooked Japanese rice, for serving
  • Fukujinzuke (pickled ginger) and Rakkyo (pickled scallions), for garnish (optional)

Instructions:

1. Sear the Protein (if using meat): Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium-high heat. Add the meat in batches (don't overcrowd the pot) and sear on all sides until browned. Remove the meat and set aside. If using tofu, pan-fry until golden brown.
2. Sauté the Onions: Add the remaining tablespoon of oil to the pot and reduce the heat to medium. Add the sliced onions and cook, stirring occasionally, until softened and slightly caramelized (about 10-15 minutes).
3. Add Vegetables: Add the carrots and potatoes to the pot and cook for a few minutes, stirring occasionally, until slightly softened. If using the grated apple, add it now and stir to combine.
4. Add Liquid and Protein: Pour in the water or broth and bring to a boil. Return the seared meat to the pot (if using). If using tofu or vegetables, add them after the curry roux in step 6. Reduce the heat to low, cover the pot, and simmer for at least 30 minutes, or until the meat is tender. (Tofu only needs about 15 minutes of simmering.)
5. Prepare the Curry Roux: Turn off the heat. The key here is to prevent clumping. Break the curry roux blocks into smaller pieces.
6. Thicken the Curry: Slowly add the curry roux pieces to the pot, stirring constantly until they are completely dissolved and the curry has thickened. If using tofu or vegetables, add them now. The consistency should be like a thick stew.
7. Simmer and Serve: Return the pot to low heat and simmer for another 5-10 minutes, stirring occasionally, to allow the flavors to meld.
8. Serve: Ladle the Japanese curry over a generous serving of hot Japanese rice. Garnish with fukujinzuke and rakkyo, if desired.
   
   
   

Tips and Variations:

• Spice Level: Most Japanese curry roux comes in varying levels of spiciness (mild, medium, hot). Choose the one that suits your preference. You can also add a pinch of cayenne pepper or chili flakes for extra heat.
• Vegetarian Curry: For a vegetarian version, use vegetable broth and a mix of your favorite vegetables. Consider adding mushrooms, eggplant, or bell peppers.
• Sweetness: The grated apple adds a subtle sweetness. You can also add a small amount of honey or brown sugar if you prefer a sweeter curry.
• Depth of Flavor: For a richer flavor, you can add a tablespoon of soy sauce, Worcestershire sauce, or a small piece of dark chocolate to the curry during the last 10 minutes of cooking.
• Storage: Leftover curry can be stored in the refrigerator for up to 3 days.

Enjoy your homemade Japanese Curry! It's a perfect dish for a cozy weeknight meal.