Japanese Curry Rice (Karē Raisu)
カレーライス Karē RaisuSay it: kah-reh rye-sue
Japanese curry rice (karē raisu) is a thick, mildly spiced stew of tender beef, onions, carrots, and potatoes in a glossy, savory-sweet brown sauce served over steamed short-grain rice. It is home-style comfort food eaten throughout Japan, often made with convenient store-bought curry roux blocks. The sauce is rich and velvety, with warm curry flavor and subtle sweetness. Unlike Indian or Thai curries, it is thicker and more mellow, making it a favorite family meal.
Japanese Curry Rice (Karē Raisu)
カレーライス, Karē Raisu
Pronounced kah-reh rye-sue
- Serves
- 4
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 hr
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, soy. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the curry
To serve
Method
Heat the oil in a large heavy pot over medium-high. Brown the beef in batches until deeply browned on the edges, then remove to a plate.
Add the onions to the same pot and cook, stirring, until softened and lightly golden, about 5 minutes. Add the carrots and potatoes and stir for 2 minutes.
Return the beef to the pot, add the water, and bring to a boil. Reduce the heat to low, cover, and simmer for 30–40 minutes until the beef is tender and the vegetables are soft when pierced.
Turn the heat to low, then add the curry roux blocks, breaking them apart. Stir gently until completely dissolved and the sauce begins to thicken.
Simmer the curry, uncovered, for 5–10 minutes, stirring often, until the sauce is glossy and thick enough to coat the back of a spoon.
Stir in the soy sauce, ketchup, and honey. Cook for 1 minute, then taste and adjust with a little water if too thick or more roux if too thin.
Serve the curry hot over steamed short-grain rice, with fukujinzuke pickles on the side if you like.
Regional variant: Pork Cutlet Curry (Katsu Karē)
Bread 4 thin boneless pork loin cutlets with flour, beaten egg, and panko; shallow-fry until golden and crisp. Slice each cutlet and lay over the curry rice just before serving, then spoon the hot curry sauce around it.
Cook's notes
- Grate half an apple into the sauce with the ketchup for extra sweetness and gloss.
- Add the roux off the heat or over low heat so it melts evenly without scorching.
- Curry thickens as it cools; add a splash of water when reheating to loosen.
Serve with
Steamed short-grain rice, fukujinzuke or rakkyo pickles, and a simple cabbage salad.
Make ahead and storage
Cool and refrigerate up to 3 days; reheat gently with a splash of water, adding freshly cooked rice.
