Authentic Karē raisu Recipe Japan, Asia

Slice the onions into wedges. Alternatively, mince or thinly slice them for a smoother sauce.

Peel and chop the carrots into rolling wedges (known as rangiri in Japanese) — cut diagonally and rotate by quarter after each cut. This gives more surface space, enhancing flavor absorption and cooking speed.

Dice the potatoes into quarters, then soak them for 15 minutes to eliminate excess starch.

Grate ginger to yield 1 tsp, including juice. Mince 2 cloves of garlic. Halve and peel the apple, then grate it.

Trim and cut the boneless, skinless chicken thighs diagonally to get flatter pieces with more surface area, a method of cutting called sogigiri. Season with black pepper and, optionally, with kosher salt if using homemade curry roux.

Heat the neutral oil in a large pot. Begin by sautéing the onions until translucent, about 5 minutes. Then, add the minced garlic and grated ginger, combining well.

Introduce the chicken, cooking until it's no longer pink outside. Adjust heat as necessary to prevent onions from burning.

Pour in the chicken stock/broth. Since store-bought curry roux is pretty salty, if you are worried about sodium levels, consider using water or a mix of both.

Stir in the grated apple, honey, soy sauce, and ketchup, adjusting according to taste.

Add carrots and potatoes to the pot, ensuring the broth just slightly covers the ingredients.

Cover and simmer on medium-low for 15 minutes, stirring occasionally. Skim off any foam that forms.

Once the vegetables are tender, integrate 1–2 cubes of Japanese curry roux at a time until fully dissolved and mixed into the curry. Adjust thickness with additional water if needed.

Accompany the curry with steamed Japanese short-grain rice and optionally garnish with fukujinzuke (Japanese pickled vegetables).

To make the homemade curry roux, in a small saucepan, melt the unsalted butter on low to medium-low heat, optionally cutting it into small pieces first.

Then, mix in the all-purpose flour using a wooden spatula until well combined.

Continuously stir over low heat for 20–25 minutes until the mixture turns golden brown and thickens, using a whisk if it starts to separate.

Now, add the Japanese curry powder, garam masala, and optional cayenne pepper. Cook for another 30 seconds, then remove from heat.

This roux can be used immediately or formed into a block for later use.

To form a block, pour the roux into a parchment-lined container and let it cool, then refrigerate overnight. The next day, cut the solidified roux into 1-inch (2.5 cm) squares and store them in a container.

For storage, keep the curry roux in the fridge for up to a month or freeze for 3–4 months to preserve its flavor and aroma.