Karee Raisu, Japanese Curry, Curry Rice,
Main Dish • Beef, Herbs & Spices, Pork, Vegetables
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Ingredients
- For the curry sauce
- 2 tablespoons vegetable oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon Japanese curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/4 teaspoon Thai chili powder, optional
- 1/2 cup all-purpose flour
- 1 cup beef or chicken stock
- 1/2 cup heavy cream
- Salt and pepper to taste
- For the protein & vegetables
- 1 pound beef or pork, bite-sized pieces
- 1 carrot, peeled and sliced
- 1 potato, peeled and sliced
Directions
- Heat oil in a large saucepan over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and ginger; cook for 1 minute.
- Stir in curry powder, cumin, turmeric, paprika, and cayenne pepper, if using. Cook for 1-2 minutes.
- Add flour and cook for 1 minute, stirring constantly.
- Gradually add stock and cream, whisking continuously. Bring to a simmer and cook until thickened, about 5-7 minutes.
- Add beef or pork and cook until browned, about 5 minutes.
- Add carrot and potato; cook until vegetables are tender, about 10-12 minutes.
- Season with salt and pepper to taste.
- Serve curry sauce over cooked Japanese rice.
Notes
- I added 40 oz of Baby Bella Mushrooms, quartered.
- Japanese curry, also known as "curry rice" or "karee raisu," is a popular dish in Japan that's made with a mild and slightly sweet curry sauce, typically served over rice.
- Use Japanese curry powder for an authentic flavor.
- Adjust spice level to your liking.
- Add other vegetables like bell peppers, mushrooms, or green beans.
- Serve with pickled ginger, sesame seeds, or furikake for added flavor.
