Kare Raisu (Japanese Curry Rice with Chicken)
Vegetables and protein simmered in a fragrant box-mix stew, kare raisu has long been Japan's comfort food on the fly. Nowadays, from-scratch versions are too.
Keywords
- Main Courses
- Japanese
- Asia
- Rice
- Pasta
- Grains
- Rice & Beans
- Stews
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Cooking tools:
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Wooden spoon
- Ladle
- Serving bowl
- Stove
Ingredients
- 1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
- 1¼ teaspoons kosher salt, divided
- 1 tablespoon vegetable oil
- 1 onion, chopped (about 1¼ cups)
- 2½ teaspoons grated fresh ginger
- 1 garlic clove, minced
- 1 pound Yukon gold potato, peeled and cut into ¾-inch pieces
- 2 carrots, peeled and cut into ½-inch pieces (about 1 cup)
- 2⅔ cups chicken broth
- ½ recipe Japanese Curry-Roux Bricks
- 2 teaspoons soy sauce
- 1 teaspoon Worcestershire sauce
- 4 cups cooked Japanese short-grain rice
- 1 scallion, sliced thin on bias
- Fukujinzuke (Japanese Pickles for Curry) or pickled ginger or lemon wedges
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