Japanese Beef Curry Rice (Kare Raisu)

Steps

1. Step 1

   Pat the beef dry and season it all over with the salt and pepper.

   5 min

   • 1 1/2 lb beef chuck
   • 1 tsp salt
   • 1/2 tsp black pepper
2. Step 2

   Heat the oil in a large Dutch oven or heavy pot over medium-high heat until it shimmers. Add the beef in a single layer, working in two batches so the pieces aren't crowded, and sear without moving them until deeply browned on two sides, about 3 minutes per side. Transfer the beef to a plate.

   12 min

   • 1 1/2 lb beef chuck
   • 2 tbsp vegetable oil
3. Step 3

   Lower the heat to medium and add the onions and carrots to the pot. Cook, stirring and scraping up the browned bits, until the onions are soft and golden at the edges, 8 to 10 minutes. Stir in the garlic, ginger and tomato paste and cook 1 minute more, until fragrant.

   11 min

   • 2 yellow onions
   • 2 carrots
   • 3 cloves garlic
   • 1 tbsp fresh ginger
   • 1 tbsp tomato paste
4. Step 4

   Return the beef and any juices to the pot. Pour in the beef broth, add the bay leaf, and bring to a boil. Reduce the heat to low so it barely bubbles, cover, and simmer until the beef is just tender, about 1 hour. Stir once or twice along the way.

   1 hr, hands-off

   • 1 1/2 lb beef chuck
   • 4 cups beef broth
   • 1 bay leaf
5. Step 5

   Add the potatoes, cover again, and simmer until the potatoes and beef are fully tender, about 20 minutes.

   20 min, hands-off

   • 1 1/4 lb Yukon Gold potatoes
6. Step 6

   While the stew simmers, make the rice: combine the rinsed rice and water in a saucepan, bring to a boil, then cover and cook on the lowest heat for 15 minutes. Turn off the heat and let it stand, still covered, for 10 minutes, then fluff with a fork.

   30 min

   • 2 cups short-grain white rice
   • 2 1/2 cups water
7. Step 7

   Also while the stew simmers, make the roux: melt the butter in a small skillet over medium-low heat. Whisk in the flour and cook, whisking constantly, until it smells nutty and turns the color of peanut butter, 5 to 7 minutes. Whisk in the curry powder and garam masala and cook 30 seconds, then take it off the heat.

   8 min

   • 3 tbsp unsalted butter
   • 3 tbsp all-purpose flour
   • 2 tbsp curry powder
   • 1 tsp garam masala
8. Step 8

   Ladle about 1 cup of hot broth from the pot into the roux and whisk until completely smooth, then scrape the mixture back into the stew. Stir in the grated apple, soy sauce and honey. Simmer uncovered, stirring now and then, until the sauce is glossy and thick enough to coat a spoon, 10 to 15 minutes. Fish out the bay leaf and taste for salt.

   14 min

   • 1 apple
   • 2 tbsp soy sauce
   • 1 tbsp honey
9. Step 9

   Spoon rice onto each plate and ladle the curry alongside or over it.

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026