A simple and delicious recipe for Japanese Beef Curry, on the table in only 35 minutes!
When you think of popular dishes in Japan you may name ramen or gyoza, and curry may not have crossed your mind; yet, Japanese Beef Curry, or Kare Raisu, is actually considered to be a national dish enjoyed by both children and adults.
Curry is a relatively new food for Japan, as it was introduced in the late 1800s by the British. While most people have had Indian and Thai curries and are familiar with their unique flavors, Japanese curry has been adapted and is much thicker, not so spicy and even offers hints of sweetness.
This curry has more of a brown stew-like look to it rather than the more typical yellows, reds and greens usually associated with curry. And it can be made to be either mild, medium hot or hot, so everyone in the family can enjoy it.
Japanese curries are always served with steamed rice and typically feature a protein, such as beef; chicken; pork or seafood, cooked with onions; potatoes and carrot.
For those wanting to replace meat, tofu can be used instead.
When cooking curry, we recommend using a heavy-bottom cast iron pot, although any heavy pot will suffice. Curry has a tendency to burn when cooked in less robust pans!
This Japanese Beef Curry recipe serves four, and only requires 10 minutes prep time, and 25 minutes cooking! This makes it absolutely perfect for those busy weeknights when you don't have a lot of time to spend in the kitchen. Not only is cooking time minimal, you also have the option to cook up a large batch, portion it out and freeze it for up to three months.
If you do plan to freeze this curry, we recommend cooking it without the potatoes. This is because they can become watery and mushy once thawed. Instead, try adding some freshly boiled potatoes to the reheated curry.