Dish

Karē raisu

Curry and Rice

Karē raisu is a dish that is typically made with a curry roux, which is a mixture of flour, oil, and spices. The roux is then combined with vegetables such as onions, carrots, and potatoes, as well as meat such as chicken or beef. The mixture is then simmered until the vegetables are tender and the sauce has thickened. The dish is typically served over rice and is a popular comfort food in Japan.

Asian cuisine› East Asian cuisine› Japanese cuisine

Stew

Origins and history

Karē raisu originated in Japan in the late 19th century. It was introduced by the British during the Meiji period and was adapted to suit Japanese tastes. The dish became popular in Japan after World War II and is now a staple in many Japanese households.

Dietary considerations

Karē raisu is not suitable for vegetarians or vegans as it contains meat. It is also not suitable for those with gluten intolerance as the curry roux contains flour.

Variations

There are many variations of Karē raisu, some of which include adding additional vegetables such as eggplant or bell peppers. Some recipes also call for the addition of fruit such as apples or raisins to the sauce.

Presentation and garnishing

Karē raisu is typically served in a bowl with the rice on the bottom and the curry and vegetables on top. It is often garnished with chopped parsley or green onions.