Japanese curry (Kare raisu)

Kare raisu has already become a part of my family’s dinner menu. One of my daughters is a huge fan of this dish. It is very aromatic, filling and can be prepared in various ways. Kare raisu I ate for the first time a very long time ago, when our friend return from Japan and decided to cook something new to us. My first surprise was about combining potatoes and rice in one dish. The dish was delicious. The recipe I presented to you is the result of many years of trial and error. It doesn’t contain meat, although the original recipe has meat. I will give such a recipe some other time.

In the Taiwanese drama “Refresh man” vegetable curry is served with omurice. Strange, but what creative and filling 🙂

Kare raisu ingredients:(4 servings)
-2 medium onions
-2 cloves of garlic
-1 teaspoon grated fresh ginger (you can use ½ teaspoon ginger powder)
-2 medium carrots
-5 medium potatoes
-1 teaspoon garam masala powder
-1 teaspoon of curry powder
-2 tablespoons of soy sauce
-salt
-frying oil
-curry roux

Roux curry sauce ingredients:
-3 tablespoons of butter
-3 tablespoons of all-purpose wheat flour
-2 tablespoons of ketchup
-2 tablespoons of Worcester sauce
-1 teaspoon of honey (you can use sugar)
-1 teaspoon garam masala powder
-1 teaspoon of curry powder

1.Potatoes and carrots cut into thick cubes, chop the onions finely (mine is not so finely chopped).

2.Lightly salt the onion and fry in oil for about 15 minutes on low heat until it’s soft. After 15 minutes, add grated garlic and ginger, stir and fry more for about 3 minutes. Later I made onion paste in my little food processor, but it is not necessary.

3.Mix onions (or onion paste) in a pot with potatoes, carrots, 1 teaspoon of curry powder, 1 teaspoon of garam masala powder and soy sauce. Cook for a few minutes and pour hot water a little over the vegetable line, cook on low heat for about 15 minutes.

4.Make curry roux (thick curry paste). Melt the butter in a small pot. Add the flour, mix thoroughly so that there are no lumps. Cook for 3 minutes on low heat. Make sure it does not burn. Remove from heat, add honey, Worcester sauce, ketchup, curry and garam masala. Mix everything thoroughly into a thick paste. Add about 1 cup of liquid from boiling vegetables, stir. Set aside.

5.After 15 minutes of cooking, add the previously prepared curry roux to the vegetables, stir, cook until the potatoes are completely soft. At this stage, the sauce easily stick to the bottom of the pan, so keep low heat and mix quite often. Season with salt to taste if needed.