Japanese Curry Rice (Kare Raisu) Recipe by ค้นตู้เย็น By R.family
Japanese Curry Rice (Kare Raisu) Cooking Instructions 1 Prepare all ingredients. You only need a deep skillet or pan. 2 Heat the pan and add butter. Sauté the meat, carrot, potato, and onion until the butter is absorbed and everything smells fragrant. 3 Add water directly to the pan—no need to switch pots. Add the curry roux block as well. Simmer and stew. (Tip: Add finely chopped apple at this stage for extra flavor.) 4 If the water evaporates but the potatoes, carrots, or meat are not yet tender, add more water as needed. Continue simmering and stirring patiently. 5 (Tip: If you don't have an apple, you can use a shot of apple juice instead.) 6 How to tell when it's ready: the carrots and potatoes should be soft and rounded, and the liquid should have reduced. 7 Once everything is cooked, stir gently and add salt to taste (start with 1 teaspoon or more, but be careful not to over-salt). 8 Authentic Japanese curry has a mild flavor, letting the natural sweetness of the vegetables and fruit shine through, with saltiness from the salt and curry roux. It may taste less bold than what you’re used to if you prefer strong flavors. 9 Turn off the heat and let the curry cool slightly with the lid on (now is a good time to prepare or serve the rice—don’t eat immediately). 10 Let the curry rest so the roux thickens and becomes rich and hearty. Serve warm over hot rice. Enjoy! 1 Prepare all ingredients. You only need a deep skillet or pan. 1 Prepare all ingredients. You only need a deep skillet or pan. 2 Heat the pan and add butter. Sauté the meat, carrot, potato, and onion until the butter is absorbed and everything smells fragrant. 2 Heat the pan and add butter. Sauté the meat, carrot, potato, and onion until the butter is absorbed and everything smells fragrant. 3 Add water directly to the pan—no need to switch pots. Add the curry roux block as well. Simmer and stew. (Tip: Add finely chopped apple at this stage for extra flavor.) 3 Add water directly to the pan—no need to switch pots. Add the curry roux block as well. Simmer and stew. (Tip: Add finely chopped apple at this stage for extra flavor.) 4 If the water evaporates but the potatoes, carrots, or meat are not yet tender, add more water as needed. Continue simmering and stirring patiently. 4 If the water evaporates but the potatoes, carrots, or meat are not yet tender, add more water as needed. Continue simmering and stirring patiently. 5 (Tip: If you don't have an apple, you can use a shot of apple juice instead.) 5 (Tip: If you don't have an apple, you can use a shot of apple juice instead.) 6 How to tell when it's ready: the carrots and potatoes should be soft and rounded, and the liquid should have reduced. 6 How to tell when it's ready: the carrots and potatoes should be soft and rounded, and the liquid should have reduced. 7 Once everything is cooked, stir gently and add salt to taste (start with 1 teaspoon or more, but be careful not to over-salt). 7 Once everything is cooked, stir gently and add salt to taste (start with 1 teaspoon or more, but be careful not to over-salt). 8 Authentic Japanese curry has a mild flavor, letting the natural sweetness of the vegetables and fruit shine through, with saltiness from the salt and curry roux. It may taste less bold than what you’re used to if you prefer strong flavors. 8 Authentic Japanese curry has a mild flavor, letting the natural sweetness of the vegetables and fruit shine through, with saltiness from the salt and curry roux. It may taste less bold than what you’re used to if you prefer strong flavors. 9 Turn off the heat and let the curry cool slightly with the lid on (now is a good time to prepare or serve the rice—don’t eat immediately). 9 Turn off the heat and let the curry cool slightly with the lid on (now is a good time to prepare or serve the rice—don’t eat immediately). 10 Let the curry rest so the roux thickens and becomes rich and hearty. Serve warm over hot rice. Enjoy! 10 Let the curry rest so the roux thickens and becomes rich and hearty. Serve warm over hot rice. Enjoy! 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