Japanese curry, or kare, is one of those comforting dishes that reminds me of home, even though I'm miles away from Japan. It's a little different from the Indian curry most people might be used to; it's milder, thicker, and has a sweetness that's really comforting.
My Japanese friend shared this recipe with me, and it's a gem because it doesn't use the premade curry blocks that are so common. It's all about building flavors from scratch, which might sound daunting, but it's totally worth it.
I decided to pair the curry with Italian black rice, which is a bit unconventional but adds a lovely nutty flavor and a nice chewy texture to the meal. If black rice isn't your thing, no worries!
This curry goes well with white rice, brown rice, or even noodles—basically, anything that can soak up that rich, savory sauce. The process is straightforward: you sauté, simmer, and let all those wonderful ingredients meld together into something that's truly comforting.
So, if you've got some time and you're in the mood for a cozy, nourishing meal, give this recipe a try. It's a great way to experience the warmth of Japanese home cooking, and it's a nice change of pace from the usual.
Plus, cooking something from scratch is always a rewarding way to spend your time in the kitchen. Gather your ingredients, put on some music, and let's make a meal that's all about taking care of yourself and the people you share it with. I am using this gorgeous handmade dinnerware from KRA Sanctuary.
Ingredients:
(Serve 4)
Italian Black Rice:
Italian Black Rice, 170g
Chicken Stock Homemade, 300g
Sesame Oil, 20g
Sea Salt, Pinch
Black Pepper, Punch
Kare:
Ground Beef, 250g
Sesame Oil, 1 TBSP + 2 TBSP
Sea Salt, Pinch
Black Pepper, Pinch
Garlic Powder, Pinch
Yellow Onion, Finely Diced
Garlic Finely Minced, 3 Cloves
Ginger Finely Minced, 2"
Unbleached All Purpose Flour, 1 TBSP
Madras Masala Homemade, 1 TBSP
Unsalted Butter, 1 TBSP
Canned Tomatoes, 200g
Worcestershire Sauce, 1 TBSP
Soy Sauce, 1 TBSP
Firm Tofu, 200g
Scallions Corsely Sliced, A Handful
Equipment:
Rice Cooker
Cast Iron Skillet / Pan
Directions:
Please visit my “How To Make Madras Masala" page for the recipe.
Please visit my “How To Make Chicken Stock” page for the dough recipe.
Prepare the Italian black rice.
Wash the rice under running water and drain.
Add in the rest of the ingredients and mix to combine well.
Cook in a rice cooker as per the manufacturer's instructions.
Once the rice is cooked, fluff the rice with a fork.
Keep warm and set aside until ready to serve.
Prepare the kare.
Transfer the ground beef to a large bowl.
Add 1 TBSP of sesame oil, salt, pepper and garlic powder.
Mix to combine well and set it aside until ready to use.
In a skillet over medium heat, add 2 TBSP of sesame oil.
Once the oil is heated up, add in onion.
Season with salt and pepper.
Saute until translucent.
Add in garlic and ginger.
Saute until aromatic.
Add in the ground beef mixture.
Break the ground beef into small pieces with the help of a spatula.
Saute until well combined.
Push the beef mixture to one side of the skillet.
Add the flour, Madras masala and butter to that empty space.
Mix until well combined and stir in the beef mixture.
Continue stirring until fully incorporated.
Add in the tomatoes and deglaze with a splash of water.
Followed by Worcestershire and soy sauce.
Mix until well combined.
Next, crumble in the tofu.
Stir to combine well.
Add 1 cup of water and bring it up to a simmer.
Cook for about 8 to 10 mins or until most of the liquid has evaporated.
Stir and deglaze occasionally to prevent burning.
Taste and adjust for seasonings with salt, pepper, Madras masala, Worcestershire or soy sauce.
Garnish with some scallions.
Serve immediately the kare with Italian black rice, or any rice and noodles.
Nourishing...