Japanese style curry rice (kare raisu) is a soul-satisfying stew with beef, vegetables, and an apple, perfect for an autumn meal.
Japanese Beef Curry (Kare Raisu)
By Sue Lau | Palatable Pastime
This post is sponsored in conjunction with AppleWeek . I received product samples from sponsor companies to aid in the creation of the AppleWeek recipes. All opinions are mine alone.
Swiss Diamond very generously supplied me with a 5.5-quart nonstick soup pot to demonstrate the cooking of this recipe in. I am very pleased with it. It’s nice and heavy; has stay-cool handles, oven safe up to 500ºF, has a steam vent in the knob lid, and the non-stick coating has diamond crystals in it to make it both durable and resist scratching so I don’t ever see that as having issues with sticking or other concerns with the nonstick, and it is PFOA-free.
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Have You Ever Tried Japanese Curry?
Chances are, if you have only ever eaten Japanese food in a Japanese restaurant, you have never tasted anything remotely like this. But should you want to eat the way the Japanese do, the way they eat at home, this is the perfect supper, complete with an autumn apple for #AppleWeek.
The name of this stew, “Kare Raisu”, means literally, “Curry Rice.” Curry is more commonly an Indian dish, but rather than just trekking eastward, the curry had to make its way to England and then back across the Asian continent to Japan before it became popular there (and it is indeed popular). And along the way it picked up a few changes.
How Does it Taste?
The taste is not solidly like a beef curry anymore, but has a Western influence that makes it a hybrid with beef stew. And by the time it had reached Japan, it had gained a little bit of fruity sweetness, often from bananas or apples, and was commonly served with rice.
I’d read somewhere that the Japanese make this at home around three times per month. And while I don’t know for certain if that is true, I could certainly believe it. The aromas linger. The next day after making this for dinner I came down for breakfast and the house around the kitchen still smelled so good.
Even Better the Next Day
As stews often go, the leftovers will reheat even better than the first time, so this is not a problem moving right along the meal planner. I took the extra time proffered by having had such a big pot of delicious dinner to move ahead and use my cooking time to bake a cake and had that stew again for an encore supper. Even though I know it would freeze very well. I had not tired of it.
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Don’t forget we have a giveaway going on. Click the link to go to the #AppleWeek Welcome page to sign up. There are lots of delicious prizes to be had, including the beautiful soup pot like the one I used in this post, as part of a complete Swiss Diamond cookware set.
Japanese Beef Curry (Kare Raisu)
Ingredients:
- 4 tablespoons butter
- 2 tablespoons olive oil
- 2 pounds boneless beef chuck roast, cut into chunks
- salt and black pepper
- 1 large onion, chopped
- 1/2 pound carrots, chopped
- 2 large russet potatoes, peeled and diced
- 1 firm apple, peeled, cored and grated
- 2 bay leaves
- 1/4 cup ketchup
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 6 cups beef broth or stock
- 2 (5 ounces each) boxes Japanese curry roux (Golden curry or Vermont curry)
- steamed cooked rice as desired
Method:
- Melt butter with oil and saute the onions in the soup pot until softened and lightly browned.
- Season the beef with salt and black pepper then add to the onions, browning the beef chunks on all sides.
- Stir in the carrots, potatoes, grated apple, bay leaves, ketchup, soy sauce, Worcestershire sauce and stock.
- Taste and season the cooking liquid as needed.
- Bring mixture to a boil, and skim off any foam.
- Cover pot, reduce heat and simmer for one hour or until meat is tender.
- Break apart curry roux into pieces and add to the stew, stirring to mix and melt.
- Continue stirring over low heat for another 10-15 minutes, stirring up from the bottom of the pan, until stew is nicely thick.
- Serve with steamed rice.
From the kitchen of palatablepastime.com
Apple Week Recipe Roundup:
Wednesday Recipes:
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- Apple Cherry Jam Cookies by The Monday Box
- Cheddar Chicken Tacos with Apple Salsa by A Kitchen Hoor’s Adventures
- Apple Cider Donuts by House of Nash Eats
- Apple Cider Mules by The Redhead Baker
- Apple Cinnamon Oatmeal Muffins by The Bitter Side of Sweet
- Apple Fritters by Cindy’s Recipes and Writings
- Apple Maple Breakfast Sausage by Kate’s Recipe Box
- Apple Oatmeal Muffins by Books n’ Cooks
- Apple Pandowdy by A Day in the Life on the Farm
- Apple Pecan Chicken Salad by Cookaholic Wife
- Apple Spice Poke Cake by Jonesin’ for Taste
- Baked Apple Cider Donuts by Everyday Eileen
- Baked Cinnamon Apples by The Anthony Kitchen
- Caramel Apple Cheesecake Dip by Corn, Beans, Pigs and Kids
- Caramel Apple Cheesecake Bars by Strawberry Blondie Kitchen
- Caramel Apple Pie Party Mix by Lemon Blossoms
- Chicken with Apple, Onion, and Cider Sauce by Karen’s Kitchen Stories
- Cinnamon Apple Fritters by The Freshman Cook
- Chipotle Turkey, Apple, & Sweet Potato Chili by Savory Moments
- Harvest Apple Grilled Cheese Sandwich by Love and Confections
- Herby Ginger Apple Compote by Amy’s Cooking Adventures
- Individual Skillet Apple Pies by Family Around the Table
- Instant Pot Quick Oats with Apples, Walnuts and Honey by 4 Sons R Us
- Japanese Beef Curry (Kare Raisu) by Palatable Pastime
- Kielbasa, Apple, Bacon, Sweet Potato Skillet Meal by Tip Garden
- Mini Apple Crisp Baked Apples by Cooking With Carlee
- New England Apple Cake by Jolene’s Recipe Journal
- Salted Caramel Apple Cinnamon Turnovers by Daily Dish Recipes
- Slow Cooker Chai Apple Butter by Mildly Meandering
- Spiked Mulled Apple Cider by Caroline’s Cooking
- Stuffed Apples with Homemade Sausage and Rice by Our Good Life
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I’ve meant to try making a Japanese curry for a while as the flavors always intrigue me. Sounds tasty.
It’s different from say Indian curry or Thai curry. It’s mild and very good, especially if you adore both curry and traditional beef stew.
I have tried Japanese curry, and loved it! I actually used it to bake into curry buns! So good. This recipe sounds delicious.
I’m going to have to keep my eyes peeled for this boxed curry sauce. Thanks for sharing.
That looks fabulous! I love trying different curries and have never had a Japanese curry. I am adding the pot to my wish list!
Everything about this screams YUM to me!!!
Since finding this recipe, I have made this on numerous occasions. It’s definitely a favorite in my household! Very delicious. The last time I had no apples and subbed it with bananas, it was amazing as well! GREAT recipe!