top of page
  • cookingwiththehamster

Curry rice - Karee raisu

Japanese curry rice, called karee raisu (カ レ ー ラ イ ス), is one of the most popular and consumed dishes in all of Japan. You can find it in many places, they even serve it in school canteens and it is very easy to prepare at home thanks to special "nuts" called roux to dissolve in the mixture, which contain the thickener (cornstarch) and all the aromas. Sold in different shades of spiciness (sweet, medium, spicy), these nuts are the fundamental ingredient for the success of this famous dish. Japanese people often mix different qualities of curry in order to have a more refined flavor.

For your curry you can only use vegetables for a vegetarian dish (inevitable potatoes, carrots and onions), otherwise you can add chicken or beef to the vegetable base, of your choice.

Here I describe the recipe for two people. Usually you have to calculate one roux nut per person but I always add one more because the dish is tastier and more amalgamated.


- 2 portions of steamed rice

- 1 whole chicken breast

- 1 carrot

- 1 potato

- 1/2 zucchini

- 1/2 onion

- 900 ml hot water

- 3 pieces of Japanese curry roux

- vegetable oil


- Cut the onion into coarse slices.

- Cut the carrot into slices.

- Cut the potato into chunks.

- Cut the zucchini into pieces.

- Pour a teaspoon of vegetable oil into a high-sided pan and allow to heat. Add the chicken breast cut into small pieces and brown well.

- Add all the cut vegetables to brown for about 15 minutes, stirring.

- Pour hot water and bring to a boil. Cook for 5 minutes.

- Add the roux and melt. Continue cooking until the mixture is not well considered but above all thick, creamy.

- Serve hot with steamed rice.



- 30 gr flour

- 1 tablespoon curry powder

- 40 g of butter

- 1 tablespoon of garam masala

- 2 tablespoons of pepper (optional)


- Melt the butter in a saucepan.

- Add the flour and mix avoiding the creation of lumps. Form the roux, cooking the mixture for about ten minutes on a low flame.

- When the roux has gone dark, add the rest of the ingredients, stirring constantly. Season with salt.

Karee raisu cookingwiththehamster
Karee raisu | © Cookingwiththehamster

(This article contains affiliated links)

bottom of page