Recipe
Japanese curry (kare raisu)
A mild, thick, comforting curry made with block roux. One of the Japanese people’s favourite dishes, served over rice.
Edited by EMA
Original JAPANITIES recipe. Results may vary with ingredients and equipment.
Checked on: · Source : JAPANITIES editorial recipe
Ingredients
- 400 g chicken (thighs) or beef, in pieces
- 2 onions, sliced
- 2 carrots, sliced into rounds
- 3 potatoes, in large cubes
- 1 tbsp oil
- 800 ml water
- 1 box of Japanese curry roux (“curry roux”, about 100 g; common brands: S&B Golden Curry, Vermont Curry, Java Curry)
- Cooked Japanese rice to serve
- Optional: 1 grated apple, “fukujinzuke” pickles
Method
- Fry the onions in the oil over medium heat for 10 minutes, until well golden and soft.
- Add the meat and brown it, then the carrots and potatoes.
- Pour in the water, bring to the boil, skim, then simmer for 15–20 minutes over low heat.
- Turn off the heat. Break the roux into pieces and dissolve it in the broth, stirring (off the heat, it does not form lumps).
- Return to a very low heat for 10 minutes, stirring, to thicken.
- Serve over Japanese rice.
Tips
- Roux comes in “mild”, “medium” or “hot”: start with mild or medium.
- Curry is even better the next day. It freezes without the potatoes.
- Onions browned for a long time and a grated apple add softness and sweetness.
Wine pairing
For a mild curry, try a fresh rosé. If the curry is spicier, a slightly sweet white, for example a sweet Bordeaux, may suit; avoid strong tannins. The editors’ suggestion is based on the flavours of the dish and the style of the wine: adapt it to your taste.
- Worth trying: dry Bordeaux rosé for a mild curry
- At the wine shop, say which style you want: dry, lightly oaked or with supple tannins.