Made with simple ingredients, Japanese Curry Rice (Kare Raisu) is a delicious and hearty stew that is perfect for a warm, cozy meal any day of the week. In this video, I'll show you an easy way to make this dish with S&B Golden Curry (or any curry roux brand) that'll taste delicious and authentic, as well as a few extra special ingredients that I like to add to really amp up the flavour into a deep, delicious curry.

As one of Japan's national dishes, Kare Raisu was recently voted the world's #1 Best Traditional Dish by TasteAtlas' prestigious Top 100 award rankings. For TasteAtlas' award rankings of the Top 100 Best Traditional Dishes in the world, visit here: https://www.tasteatlas.com/best

*NOTE: There were no paid advertisements or brand affiliations in this video. Any opinions of brands are of my own.

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TIMESTAMPS:
0:00 - Intro: Voted #1 Best Traditional Dish in the world
0:41 - Ingredients: what you'll need
0:53 - What is Japanese curry roux?
1:35 - Prepping ingredients
2:41 - 4 special ingredients
3:08 - Cooking the curry
5:11 - Plating with rice

INGREDIENTS (for 8-10 servings):
► Large onions (2)
► Medium carrots (2)
► Potatoes (3) - Yukon Gold work great
► Garlic (2 cloves)
► Butter (1 tbsp)
► Water or stock (5 cups)
► Cubed beef or protein alternative (roughly 1 lb)
► Japanese curry roux (1 box, or roughly 8 oz/220g)
(Popular curry brands: Golden Curry, Vermont Curry, Java Curry, Torokeru Curry, Kokumaro Curry)

Optional ingredients:
► Worcestershire sauce (1 tbsp)
► Ketchup (1 tbsp)
► Honey (1 tbsp)
► Red apple (1) - Fuji or Honeycrisp work great

PREP:
► Peel and cut potatoes into big bite-sized chunks
► Soak potato chunks in bowl of water for 15 mins
► Peel and cut carrots into diagonal chunks
► Slice onions into half-inch wide slices
► Mince garlic
► Pat dry and salt beef cubes
► (Optional) Peel and grate apple using a fine grater

COOK:
► Pre-heat pot with cooking oil over medium heat
► Add beef to pot and lightly sear for 2 minutes until sides are browned
► Remove beef from pot into a bowl/plate
► Add onions and saute for 8 minutes until caramelized and translucent
► Add garlic and saute for 30 seconds
► Mix in carrots and potatoes, saute for another minute
► Add cooked beef chunks back to pot, and add 5 cups of water/stock
► (Optional) Add grated apple, ketchup, Worcestershire sauce, and honey
► Stir, cover with a lid, and simmer for 20 minutes, stirring occasionally
► Once pot comes to boil, check potatoes for doneness by piercing with a stick
► Filter out any scum/foam using a strainer
► Turn off heat, and mix in curry roux to pot, ensuring all blocks are fully dissolved
► Bring pot to medium-low heat, simmer for 15 minutes until sauce is thickened

SERVE:
► Serve with a bowl or plate of rice and enjoy!
► Refrigerate any leftovers to re-heat another time (Japanese curry can typically last 2-3 days in fridge)

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#easyrecipes #japanesefood #curry #mealprep