Japanese Curry Rice (Karē Raisu)
A crowd-pleasing Japanese curry rice that anyone can make with ease, thanks to the rich flavour of block curry roux. Sauté and simmer pork, potato, onion, and carrot, then melt in the curry roux for a thick, mellow sauce. Ladle it generously over a bowl of warm rice.
Ingredients
Ingredients
- Pork150g
- Potatoes2 (medium)
- Onion1 (large)
- Carrot1/3 (large)
- Cooking oil2 tbsp
- Curry roux (block)100g
- Water600–700ml
- Cooked rice2 bowls
Directions
- 1
Cut the meat and vegetables into bite-sized pieces.
- 2
Heat cooking oil in a pan and lightly sauté the onion.
- 3
Add the pork and stir-fry together until the surface turns white.
- 4
Add the potato and carrot and stir-fry evenly.
- 5
Pour in the measured water and simmer until the vegetables are cooked through.
- 6
Once the vegetables are cooked, add the curry roux and simmer, stirring well.
- 7
Keep stirring so it doesn't stick to the bottom, bring to a final boil, and it's done. Serve with warm rice.
Tips
Add about 100 ml more water than the package instructions suggest and simmer it slightly thinner — it comes out even smoother.