Homemade Japanese Beef Curry (Kare Raisu)

Name: Homemade Japanese Beef Curry (Kare Raisu)
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 5 portions
Ingredients: 3 ½ tsp Japanese style curry powder; 2 ½ tsp cumin powder; 1 tbsp beef suet (fat); 3 cloves garlic; 15 g ginger root; 200 g yellow onion; 50 ml water; 3 tbsp all-purpose flour; 900 ml beef bouillon; 2 tsp coriander powder; 3 tbsp sweet orange marmalade; ½ tsp ground cloves; 1 tsp cardamom powder; 2 tsp ginger powder; 1 bay leaf; 1 tbsp unsalted butter; 250 g beef shoulder; 150 g carrot; 200 g potato; 600 ml black tea; 1 tbsp soy sauce; ½ tbsp honey; ½ tbsp apple jam; ½ tbsp Worcestershire sauce; ½ tsp garam masala; 1 tsp coffee powder; ½ tsp nutmeg powder; 2 tbsp red wine; chili powder; 5 portions cooked Japanese short-grain rice

User Reviews

5.0

3 reviews

Excellent

Prep Time
30 mins
Cook Time
4 hrs
Total Time
4 hrs 30 mins
Servings
5 portions
Course
Main Course, Dinner
Cuisine
Japanese

Homemade Japanese Beef Curry (Kare Raisu)

Celia Wu

Report

Balanced, flavorful, and enjoyable—this recipe has it all.

Share:

I Made This!

Be the first!

Print

11 people printed this

Save this

Be the first!

Ingredients

Servings

Roux

3 ½ tsp Japanese style curry powder
2 ½ tsp cumin powder
1 tbsp beef suet (fat) or lard
3 cloves garlic finely minced
15 g ginger root finely minced
200 g yellow onion thinly sliced
50 ml water
3 tbsp all-purpose flour
900 ml beef bouillon liquid
2 tsp coriander powder
3 tbsp sweet orange marmalade
½ tsp ground cloves
1 tsp cardamom powder
2 tsp ginger powder
1 bay leaf

Curry

1 tbsp unsalted butter
250 g beef shoulder bitesize pieces
150 g carrot peeled and roughly cut
200 g potato peeled and roughly cut
600 ml black tea
1 tbsp soy sauce
½ tbsp honey
½ tbsp apple jam apple sauce or apple juice is also okay
½ tbsp Worcestershire sauce
½ tsp garam masala
1 tsp coffee powder
½ tsp nutmeg powder
2 tbsp red wine
chili powder

To Serve

5 portions cooked Japanese short-grain rice
2 tbsp fukujinzuke pickles optional

Add to Shopping List

Instructions

Making the Roux

Start by adding 3 ½ tsp Japanese style curry powder and 2 ½ tsp cumin powder to a dry pan and heat on medium until the flavour is released and the colour has darkened slightly. Stir occasionally to ensure even heating.
Heat a new pan on medium and add 1 tbsp beef suet (fat) (or fat of your choice). Once it has melted a little, add 3 cloves garlic and 15 g ginger root and lightly fry until fragrant.
Add 200 g yellow onion and fry over a medium heat until golden and translucent.
Reduce the heat to medium low and continue to fry until caramelized (this takes approximately 30 minutes). Stir occasionally to prevent burning and add a few tablespoons of water if it starts to stick.
Once the onions are caramelized and dark brown, remove the beef fat and mix in 3 tbsp all-purpose flour.
Next add the toasted curry powder and cumin from earlier, and mix thoroughly.
Add a small amount of beef liquid stock and mix vigorously to loosen up the paste.
Add the rest of the beef stock gradually, mixing thoroughly each time. You might want to switch to a whisk to help make it smooth.
Add 2 tsp coriander powder, 3 tbsp sweet orange marmalade, ½ tsp ground cloves, 1 tsp cardamom powder and 2 tsp ginger powder to the mixture and whisk until incorporated.
Add 1 bay leaf and simmer for 2 hours without a lid. Stir occasionally and remove any scum/foam that forms around the edges.
Once the liquid has evaporated and you're left with a thick paste, transfer it to a container and allow to cool.
Cover and store in the fridge until ready use. (If you have time, rest overnight.)

Making the Curry

Cut 250 g beef shoulder into bitesize pieces and sprinkle it with a pinch of salt and pepper.
Heat a pot on medium and add 1 tbsp unsalted butter. Once melted, add the beef and fry until the surfaces are sealed.
Next add 150 g carrot, 200 g potato and 1 tbsp soy sauce. Stir over the heat for 1-2 minutes.
Add the curry roux and gradually pour in 600 ml black tea. Mix thoroughly to break up the roux into the tea.
Now you can add your choice of secret ingredients, I added ½ tbsp honey, ½ tbsp apple jam, ½ tbsp Worcestershire sauce, ½ tsp garam masala, 1 tsp coffee powder, ½ tsp nutmeg powder and 2 tbsp red wine. (You can add more and less depending on your tastes and what's available to you.)
Mix and simmer until it reaches your desired thickness. (About 10- 20 mins)
Enjoy with Japanese white rice and some crunchy fukujinzuke pickles!

Notes

Cooking time doesn't include the time the roux is rested in the fridge. It's not an essential step but it tastes better the next day.
The curry roux is a paste and can't be made into blocks (unless you try freezing it). If you want to store it, you can keep it in the fridge for up to 4 days or freeze it for 1 month.
I recommend dividing the roux into portions before freezing, this recipe is for 4-5 portions.
You can also freeze the curry after it's been made. Transfer to a glass container (to prevent staining) and remove any root vegetables in the curry (it doesn't freeze well.) It can be frozen for 1 month. Microwave to reheat and add freshly cooked vegetables.
If you want a spicier curry, you can add more chilli powder. If you want it to be sweeter add more honey and if you want it to be saltier add more soy sauce or salt. Adjust to suit your taste!