Kare Raisu Recipe Japanese Curry

Cut the meat into bite-sized pieces. Cut potatoes, carrots, onions, garlic and ginger in the size you want. We recommend quartering the onions and dicing the potato. Chop the ginger and the garlic in very fine pieces.

Parallel you can cook the rice already (see instructions). The easiest way is to cook it with the rice cooker, but a normal pot will also give the desired result.

Fry the onions with ginger and garlic over medium heat with a little bit oil until the onions have a golden yellow color.

Then add the meat and sauté briefly. If the meat sticks in the pan, add a bit more oil.

Once the meat has stopped looking pink from the outside, add water, potatoes and carrots and set the cooker to low heat. Simmer for 20 minutes with the lid closed. But beware, it does not overcook!

When the soup has finished cooking, you can carefully remove the foam that has formed on the surface. Make sure that you do not wash away too much of the precious broth. In general, 2 tablespoons of foam per serving should suffice.

Turn off the heat, add the curry spice mixture and stir well for a few minutes.

Done is the traditional Japanese dish Karē Raisu! Ittadakimasu!