Japanese cuisine · Dough, Pasta & Rice

Kare Raisu

Mild Japanese beef curry with potato, carrot and onion, thickened smooth and served over rice with red fukujinzuke.

Ingredients · for 4 servings

• 500 g beef (from the shoulder)
• 300 g sushi rice
• 2 onions
• 2 carrots
• 600 g waxy potatoes
• 2 tbsp curry powder
• 3 tbsp flour
• 40 g butter
• 1 tbsp soy sauce
• 1 l beef stock
• 4 tbsp pickled daikon (fukujinzuke, or substitute red pickled ginger)
• Salt, pepper

Instructions

1. Cut the beef into 3 cm cubes, season with salt and pepper; cut the onions into wedges, the carrots into angled pieces and the potatoes into bite-sized cubes.
2. Heat half the butter in a large pot and sear the meat hard on all sides for 6 min. over high heat, then add the onions and cook for 5 min. until golden brown.
3. Deglaze with the beef stock, bring to a boil and simmer gently covered for 35 min., then add the carrots and potatoes and cook for another 15 min. until everything is tender.
4. For the thickening, melt the remaining butter in a small pot, stir in the flour and toast light brown over low heat for 2 min., then add the curry powder and toast for another 30 sec. until it smells intense.
5. Stir two ladles of the hot stock into the curry butter, return everything to the pot and simmer uncovered for 8-10 min., until the sauce clings thickly to the spoon; season with the soy sauce.
6. Meanwhile cook the washed rice covered with 400 ml water for 12 min. and let steam for 10 min., then plate it, ladle the curry alongside and serve the pickled daikon on the side.