Karei Raisu (ビーフカレー) as known as Japanese Curry, is one of the most popular dishes for all ages in Japan. Japan has introduced curry in the middle of 1800s from India and Britain. Later on, during the Meiji era, the curry dish has adopted, combined with some French cuisine elements and developed to a thicker, milder and sweeter style of Japanese taste. We serve the curry dish with premium rice imported from East Asian and “Beni Shoga,” an authentic Japanese style pickled ginger. Curry contains turmeric, which contains anti-bacterial properties to fight against inflammation and boost the immune system.
A. Beef Stew (Precut) 1lb. | USDA Choice
B. White Onion 1 Cup
C. Carrots 1 Cup
D. Potato 1 Whole
E. 1 Cup of Rice ( How to Cook Rice )
Spice and Sauces (Well organized and combined in containers No.1 – No.6):
- Butter - Mirin - Ginger
- Bay Leaf - Vegetable Oil - Curry Paste
Step by Step Recipe
1. Cook Beef in a separate skillet: Place butter (No.1) into a pan or skillet and heat on medium for 1 minute or until hot. Add butter until melted and then add beef (A), cook for 4 minutes or until the beef is no longer red. Add Cup No.3 and stir for 30 seconds and set aside in another plate for later use.
2. Add Spice: Heat the pan (will need the lid later on) on high for 1 minute. Add onion (B) & Cup No.4, and stir for 2 minute or until fragrant. Add the cooked beef from Step 1 to the pan and the carrots (C), stir for 1 minute.
3. Add Vegetables: Add water to the pan to submerge all the ingredients. Then add Cup No.5 and stir. Cook on high heat until boiling. Then add potatoes (D). Then cover with lid, reduce to medium heat and keep boiling for another 25 minutes. Stir occasionally.
4. Add Milk: 4. After step 3, open the lid and turn the heat to high. Add Cup No.6 and cook for another 5-10 min, until the juice is thickened and only submerges 1/2 of the ingredients. Serve with rice. Enjoy!