Japanese Curry Rice (Kare Raisu)

A thick, savory-sweet Japanese curry of beef and vegetables made from a scratch roux, served over rice.

Ingredients

• 1 lb beef chuck, cubed
• 2 tbsp vegetable oil
• 2 onions, sliced
• 2 carrots, cut into chunks
• 2 potatoes, cut into chunks
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 3 tbsp butter
• 3 tbsp flour
• 2 tbsp curry powder
• 1 tbsp garam masala
• 4 cups beef broth
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 grated apple
• Steamed rice, for serving

Directions

1. Brown the beef in the oil in a large pot, then remove and set aside.
2. Cook the onions until deeply golden, then add the garlic, ginger, carrots and potatoes and stir to combine.
3. In a separate pan, melt the butter, whisk in the flour, curry powder and garam masala, and cook the roux until fragrant and nutty brown.
4. Return the beef to the pot, add the broth, soy sauce, honey and grated apple, and bring to a simmer.
5. Whisk in the curry roux and simmer, stirring, until the sauce thickens and the meat and vegetables are tender, about 30 minutes.
6. Serve the curry ladled over steamed rice.

Notes

A from-scratch Japanese Curry in the comforting style championed by Chef Masaharu Morimoto.