Kare Raisu

Japanese curry — kare raisu — arrived via the British Royal Navy in the Meiji era and became one of Japan's most beloved national comfort foods, eaten by schoolchildren and salarymen alike. The Japanese version is sweeter, milder, and thicker than its South Asian ancestors, slow-simmered until the vegetables melt into a glossy, deeply savoury sauce that clings to every grain of rice.

Serves: 4

Ingredients

• 500g (1 lb) boneless beef chuck or chicken thigh, cut into 3cm cubes
• 3 tbsp vegetable oil
• 2 large onions, halved and thinly sliced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 medium carrots, cut into rolling chunks
• 3 medium potatoes (about 400g / 14 oz), cut into chunks
• 800ml (3⅓ cups) beef or chicken stock
• 1 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 1 tbsp apple (or apple juice)
• 100g (3.5 oz) Japanese curry roux blocks (e.g. S&B Golden Curry, medium hot), broken into pieces
• Steamed Japanese short-grain rice, to serve
• Fukujinzuke pickled radish, to serve

Instructions

1. Heat oil in a large heavy pot over medium heat. Add the onions and cook slowly, stirring every 5 minutes, for 25–30 minutes until very soft and golden. This caramelisation is the foundation of the flavour.
2. Increase heat to medium-high. Add the meat and cook until lightly browned on all sides, about 5 minutes.
3. Stir in garlic and ginger; cook 1 minute.
4. Add carrots, potatoes, stock, soy sauce, Worcestershire sauce, and grated apple. Bring to a boil, then skim any foam from the surface.
5. Reduce heat to low, cover, and simmer for 35–40 minutes until the vegetables are tender and the meat is cooked through.
6. Remove from heat. Add the curry roux blocks and stir until completely dissolved and the sauce thickens to a glossy, velvety consistency, about 3 minutes.
7. Return to lowest heat and simmer gently, uncovered, for 5 more minutes. Serve over steamed rice with fukujinzuke pickles.

Cook's Notes: The apple (or a splash of apple juice) softens the sauce's edges and gives the characteristic Japanese curry sweetness. For a slow cooker, caramelise the onions on the stovetop first, then transfer everything except the roux into the slow cooker on LOW for 6–8 hours, adding roux at the end.