Karē raisu

Karē raisu
Prepare ingredients.
Cut 500-700 grams of beef into bite-size pieces.
Peel 4-6 carrots and cut into small pieces.
Peel 5 potatoes and cut into small pieces.
Chop 2 onions finely.
Heat 1 tablespoon of cooking oil in a wok.
Put chopped onion into the hot oil and fry until it starts to get fragrant.
Remove from heat and set aside.
Heat 2 tablespoons of cooking oil in a wok.
Put the meat chunks into the hot oil.
Fry the meat chunks until they change color.
Remove from heat and set aside.
Add the carrot and potato chunks to the wok.
Pour water over the vegetables.
The water should just barely cover the vegetables.
Add the sweaty onion.
Crush 3-4 garlic cloves and add to the vegetables immediately..
Add the meat.
Turn heat to medium.
Simmer for 50-60 minutes.
Skim off the foam that rises to the top.
Peel 1-2 apples and remove the core.
Grate the apples and put them into a small bowl.
Add 2 teaspoons of honey to the grated apple.
Add 3-4 teaspoons of curry powder.
Add 1/2 - 1 tablespoon of salt.
Mix in.
Add the spice mixture to the wok.
Mix in briefly and continue cooking for 10 minutes.
Dissolve 1-2 tablespoons of potato starch in 3-5 tablespoons of water.
Add the fluid to the wok.
Season to taste with salt.
Turn off the heat.
Serve with cooked rice.


Karē raisu is japanese curry rice; one of the most popular dishes in Japan. Japanese curry is made out of a special roux which comprises of curry powder, flour or starch, apple, honey, oil and other aromatics. The basic vegetables are onions, carrots, and potatoes. For the meat, beef, pork, and chicken are the most popular.


500 grams beef (500-700 grams)
500 grams rice
4 carrots (4-6)
5 potatoes
2 onions
3 cloves garlic
1 apples (1-2)
2 teaspoons honey
4 tablespoons curry powder
1 tablespoon potato starch (1-2 tablespoons)
1 tablespoon salt (1-1,5 tablespoon)
4 tablespoons cooking oil (4-6 tablespoons)