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)
- 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
- 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
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