The Karē Raisu is the Japanese curry (kāre) with rice (raizu).
The base of the curry is a roux (flour, oil, and curry) that can be made either by hand or using ready-made cubes, combined with vegetables, usually carrots, onions, and potatoes (I added zucchini) and beef, chicken, or pork.
There are different types, including curry with udon and karē-pan (a breaded and fried bun filled with curry).
It is eaten using a spoon and accompanied with pickled vegetables: fukujinzuke – small pieces of vegetables like eggplant, lotus root, or cucumbers marinated in soy sauce and mirin, with vinegar and sugar.
- Difficulty: Easy
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Japanese
- Seasonality: All seasons
Ingredients
- 1 1/4 cups uruchimai rice
- 4 potatoes
- 2 carrots
- 2 zucchini
- 1 onion
- to taste curry
- 3 tbsps flour
- to taste sesame oil
- 10 1/2 oz beef brisket (or muscle, or pork, or chicken)
- to taste salt
Steps
Prepare the roux with curry powder, flour, and oil by heating them in a pan until the mixture becomes crispy.
Prepare the rice: rinse it in water until the water becomes clear and the rice has lost its starch.
Place the rice in a thick-bottomed pot and cover it with water so that the water covers it by about two fingers. Turn on the heat to high, cover it, and as soon as it boils, turn off the heat and let it finish cooking off the heat, but keeping it covered for about 15 minutes.
Season with sesame and sesame oil.
Prepare the meat and vegetables: make a sauté with the onion, add the chopped vegetables, meat, salt, a bit of water, and cook for about 20 minutes.
At the end of cooking, add another 2 glasses of water to make the sauce more creamy and the prepared curry roux.
Serve with rice on the side and accompanied by fukujinzuke .
Curry arrived in Japan at the end of the 1800s
In the 1950s, curry roux cubes were introduced to the market, which are still used in Japan today for the recipe.
