Japanese Curry カレ-ライス

Curry rice or Kare rice is a dish brought to Japan during the Meiji era (1868–1912) by the British when India was under colonial rule. It was served to the Japanese Imperial Navy to prevent thiamine deficiency. It became popular across Japan in the 1960s when curry appeared in restaurants and supermarkets.

What is Japanese Curry?

Japanese curry is quite different from any other curry you’ll find in Asia – it’s not spicy but rather sweet (which is probably why kids love it so much), savory, and sometimes a little spicy. The sauce is similar to a rich, thick demi-glace, with spices and earthy flavors.

Key Ingredients:

Stewing Beef Garam Masala Curry Powder Red Wine Carrots and Potatoes


Cook beef cubes and transfer to plate. Cook onions. Add garlic, ginger and apple. Sift in flour. Combine the vegetables and spices. Add tomato paste and red wine, and stir. Add in the remaining ingredients. Boil and add the beef cubes back into the pot. Cook for 30 minutes.





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