Welcome to one of Japan's most beloved comfort foods: Japanese Curry and Rice, or Karē Raisu (カレーライス). This dish is a true national favorite, distinguished by its thick, rich, and distinctly sweet and savory flavor profile, which is much milder and sweeter than its Indian or Thai counterparts. It typically features chunks of slow-cooked meat (like beef, chicken, or pork) and root vegetables such as carrots, onions, and potatoes, all smothered in a rich, dark sauce and served alongside a mound of fluffy Japanese white rice.

The history of Japanese Curry is fascinating, beginning not in Asia, but with the British during the Meiji Era (1868–1912). The British Royal Navy brought curry powder from India back to the UK, and subsequently introduced the dish to Japan as a Western-style meal. Initially a luxury item, it was quickly adopted by the Imperial Japanese Navy as a practical and nutritious dish, easy to prepare in large quantities on ships. This adoption cemented its status and helped spread its popularity across the country. By the Showa Era (post-1926), pre-made curry roux blocks were introduced, making it incredibly simple for every household to prepare, transforming it into the affordable staple we know today.

The uniquely smooth, thick texture of Karē Raisu is achieved not by blending spices from scratch, but by using those famous roux blocks, which contain a precise mix of spices, flour, and fats. It's truly a testament to Japan’s skill in taking an imported concept and making it entirely their own.

Fun Fact: Japanese Curry is so popular that many Japanese Navy ships still serve it every Friday to prevent sailors from losing track of the days while at sea. This tradition continues today, often with different ships competing to see whose curry recipe is best!

Deutsch: Japanisches Curry mit Reis


Japanese: カレーライス


Korean: 일본식 카레라이스

Serves

For 2-3 Persons Preparation Time ca. 40 Minuten

Ingredients

• 500g Rice
• Curry Roux (half box, 92.5g)
• 250g Meat
• 1 Onion
• 1 Potato
• 1 Carrot
• 600ml Water
• 1 tablespoon Olive Oil

Instructions

• Add 500g of rice with approx. 600ml of water (3 cups) and cook the rice.
• Cut onions into wedges, potatoes and carrots, and meat into bite-sized pieces.
• Heat the olive oil in the pan and stir-fry the onion.
• When the onions are cooked, add the meat, potatoes, and carrots and fry them.
• Simply boil for about 15 minutes, while removing the scum, until water is added and the ingredients become soft.
• Lower the heat, break apart the curry roux cubes, and melt them in.
• Cook it with occasional stirring until it thickens.