45 minutes
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Kare Raisu (Japanese Curry)
Ingredients
- 600 g of well-marbled beef cut into bite-sized pieces (can be replaced with minced meat, pork, chicken, fish, shellfish, butternut squash etc.)
- 1.3 liters of beef broth
- 3 carrots cut according to the “rangiri” method (see how at the bottom of the page)
- 3 potatoes cut according to the "rangiri" method.
- 3 onions cut into narrow strips
- 3-4 handfuls of green beans
- 1 apple cut into thin slices
- 1 clove of garlic, finely chopped
- 1 thumb ginger, grated
- 1/2 tablespoon salt and pepper
- 1 tbsp oil
- (Possibly salt & pepper, sugar, dark chocolate to taste)
The Roux base
- 2 tablespoons good curry mixture (possibly homemade)
- 2 tablespoons garam masala
- 1/2 teaspoon cayenne pepper
- 3 tablespoons of flour
- 4 tablespoons of butter
Accessories
- Steamed short grain rice. (If you can't get hold of Japanese short-grain, round rice, use sushi rice or porridge rice)
- Fukujinzuke (Pickled Chinese radish, lotus root, eggplant with soy/sesame oil flavor. Usually buy it in Japan)
- Cheese (Something we've always done in my family, but maybe not as used in Japan)
Course of action
- Heat a large pan with oil and fry half of the onions until evenly browned and caramelised
- Season the meat with salt and pepper and brown it in the pan
- Add garlic, ginger, carrots, potatoes, apple and the rest of the onions and brown it (substitute/add any other vegetables here).
- Place the beans on top and top up with the broth. The liquid should only just cover the vegetables.
- Let the dish simmer for 1.5-2 hours under the lid. (I use a pressure cooker for 15-20 min to preserve flavor and shorten the cooking time)
- Prepare your roux while the dish is simmering. Melt the butter in a small saucepan and add the flour. Stir constantly for 3-5 minutes until the mixture turns a brownish color.
- Add curry, garam masala, cayenne pepper and stir for 2-3 minutes until you can smell a rich curry aroma. Set the mixture aside.
- When your pot has simmered enough and the vegetables are tender, you take some of the soup into your roux and thin it out. Then pour it back into the large pot and simmer, stirring, for 15-20 minutes until the dish has a gravy consistency. It may need to be boiled in a bit.
- Season to taste with salt & pepper and possibly sugar, dark chocolate or Worcestershire sauce to strike the balance you like best.
- Serve with steamed rice, a slice of cheese and possibly fukuginzuke
- (The dish is best accompanied with a cold beer – preferably Kirin Ichiban!)
How to cut using the Rangiri method
The Rangiri method is a Japanese cutting technique that makes it easier to cut uniform pieces of uneven shapes. At the same time, the technique creates larger cutting surfaces, which means that the vegetables absorb the flavors better.
- Start by cutting the vegetable at a 45 degree angle
- Roll the vegetable a quarter of a turn and cut again at an angle
- Continue until you have cut all the vegetables into uniform sizes
いただきます
velbekomme
Serve with...
Our history
We love when service helps to complete any dish and set the mood for the meal. At Seramikku, you can put together your own unique collection of Japanese ceramics, which you can use for serving your favorite dishes.
All ceramics are handpicked from Japan and come in limited quantities. Regardless of whether you prefer the ceramics to be the same - or are more into mixing different items - the selection consists of unique styles. We like the idea that you get something very special to put on your shelves at home.
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