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Kare raisu

Recipe from: 26 April 2010

Ingredients 18
Servings 6
Time 30 mins


  • 500
    beef for stewing (use chuck or something similar), cubed)
  • 6
    large onions, sliced
  • 3
  • 1,2
    homemade beef stock
  • 1
    grated ginger
  • 400
    chopped tomatoes - tins are fine
  • 2
    large dried bay leaves
  • 2
    star anise
  • 3
    garam masala
  • 4
    large carrots, peeled and sliced into fine rounds
  • 2
    large Granny Smith apples, peeled
  • 3
    medium sized potatoes, peeled and placed into cold water so that they don't discolour
  • Fresh butter as needed
  • Salt and freshly ground white pepper to taste
  • 3
    butter (if you have ghee, use it but the Japanese do use butter)
  • 3
    Japanese curry powder - break the equivalent amount off from the Japanese brick if you're using one
  • White steamed Japanese rice to serve
  • Garnishes: fukijin zuke, rakkyou


70 mins
Ensure that the meat is well dried by allowing the meat to lie open in the fridge overnight (if possible) - if not, pat dry with kitchen paper.

Heat a little butter in a heavy-bottomed deep saucepan over medium heat and add the onions and a little salt to taste.

Lower the heat and cook the onions very slowly - up to 45 minutes so that you have an enormously reduced mixture of glistening, dark golden onions that contain very little moisture.

In a separate saucepan, sear the beef on all sides and then set aside.

Now add the ginger and the garlic to the onion mixture and stir well after which you add the tomatoes and stir this well before pouring in all the beef stock, stirring everything together to combine all the ingredients.

Now add the seared beef cubes, the bay leaves, the star anise and the grated apples.

Bring up to a brisk simmer, lower the heat and continue to simmer gently for another hour or so - until the meat is tender.

As soon as the curry has been cooking for about 15 minutes, dry roast about 2 tbsp of garam masala until the room is quite fragrant (take care not to burn it as burnt spices tastes horrible) and stir this into the curry.

At this point add the sliced carrots as well.

Now start to make the roux in a separate saucepan by melting the butter, heating it until the foam subsides and then stir in the flour briskly until it becomes golden in colour before you remove the saucepan from the heat, to add the curry powder (you can adjust the strength of the curry to your taste here) - continue stirring until the sauce is thick and brown.

Return this to the heat and stir only a few more minutes.

Check and correct the seasoning at this point so that you can adjust the salt and garam masala content - should it be necessary, dry roast a little more and add it to the curry.

Serve with steamed rice, a little fukijin zuke (sweet pickled vegetables) and rakkyou (small pink shallots).


Read more on: roast  |  beef  |  japan  |  slow cook  |  recipes

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