Japanese Curry Recipe: How to Make Kare Raisu
Written by MasterClass
Last updated: Oct 8, 2024 • 3 min read
Learn how to make Japanese curry, a popular comfort food dish that makes for an easy weeknight dinner.
Learn From the Best
What Is Japanese Curry?
Japanese curry, also known as kare raisu (curry rice), is a dish of vegetables and meat—typically beef—in a thick curry sauce served with rice. Japanese curry was influenced by British and Indian cuisine and developed during the Meiji period (1868–1912). Curry sauce, made with a mix of spices and a roux, has also found its way into other Japanese foods, including fried rice, ramen, and udon noodles. One of the most popular variations on the dish is katsu curry, which features tonkatsu (pork cutlet) or chicken katsu with curry sauce over rice.
What Is a Roux?
Roux is a combination of flour and fat that is cooked and used as a base to thicken and flavor sauces. The method for making roux uses one part oil or fat to one part flour, whisked constantly over heat until it reaches an optimal shade of color—ranging from white to dark brown.
Home cooks may use instant roux blocks to simplify the process of making a roux. Roux blocks that include curry spices for making Japanese curry are called curry blocks, and they are widely available at Japanese grocery stores.
3 Methods for Making Japanese Curry Sauce
You can make Japanese curry sauce from rehydrated curry bricks or with a homemade roux and curry powder made from scratch.
- 1. Easy: Golden in color, thick, and sweet, Japanese curry roux is often sold as curry bricks at Japanese grocery stores. When rehydrated, the bricks form a thick curry sauce.
- 2. Intermediate: Make your own roux by combining flour and fat, then add a mix of curry powder and garam masala.
- 3. Advanced: Make your own curry mix with turmeric, cumin, coriander, black pepper, fenugreek, and cayenne pepper—or a blend of your own favorite spices. Add your curry mix to a homemade roux.
What to Serve With Japanese Curry
Serve Japanese curry over a bowl of rice, with noodles, or with bread. Popular toppings for Japanese curry include:
- Fukujinzuke: This red-dyed pickled condiment typically includes daikon, lotus root, and cucumber. It is often served with Japanese curry to cut the richness and add a pop of color.
- Rice: Rice is a must for sopping up extra sauce.
- Egg: Curry rice is often served with a soft- or hard-boiled egg.
Simple Japanese Curry Recipe
makes
prep time
20 mintotal time
1 hr 10 mincook time
50 minIngredients
- 1
Generously season beef with salt and set aside.
- 2
Heat oil in a large pot or Dutch oven over medium-high heat.
- 3
Add the beef and sauté until brown on all sides, about 7 minutes.
- 4
Add onion and grated apple and sauté until softened, about 10 minutes.
- 5
Add mirin, garlic, and ginger and sauté until fragrant, about 30 seconds.
- 6
Add the chicken broth, carrots, and potatoes and reduce to low heat. Simmer until tender, about 25 minutes.
- 7
When vegetables are almost tender, make the curry roux. In a small saucepan, melt butter over medium heat.
- 8
Add flour and stir until golden and toasty-smelling, about 3 minutes.
- 9
Add curry powder, garam masala, and molasses, and stir to combine.
- 10
Add a ladleful of hot cooking liquid from the vegetables to the roux and stir to combine.
- 11
Stirring constantly, allow the sauce to thicken.
- 12
Transfer curry roux to vegetables and meat and stir to combine.
- 13
Continue simmering to thicken, about 5 more minutes.
- 14
Serve over rice, with fukujinzuke and hard-boiled eggs, if desired.
Become a better chef with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by culinary masters, including Niki Nakayama, Gabriela Cámara, Chef Thomas Keller, Yotam Ottolenghi, Dominique Ansel, Gordon Ramsay, Alice Waters, and more.