In Morimoto’s cookbook Mastering the Art of Japanese Cooking he writes “Japanese curry is like the final whisper in an international game of telephone. It began in India, moved to and morphed in England, and settled in my home country ….every prefecture and every family has its own version.”
At its core, it is a simple, hearty, comforting beef stew with humble root vegetables, a swirl of tomato paste, and a thickening roux. But leave it to the Japanese to turn it into so much more. Add sweetness and texture of grated apple, tone down the heat of an Indian curry, and add the ever present soy and mirin. A flourish of green peas at the end, ladled over or next to hot cooked rice and it becomes an instant family favorite. Tastefully blended from fenugreek, cumin, coriander, turmeric, fennel, orange peel, red miso, cardamom, clove, cinnamon, and a pinch of red chili. SALT FREE.
Use in any curry recipe when you want all that warm sweet aroma without the chili heat. Beef is most traditional but it is just as delicious with chicken, pork, or tofu.
Stir into your favorite mayo, yogurt, or even oil and vinegar for a tasty Asian style dressing or dip.
Crockpot Karei Raisu
~serves 4, generously~
1 lb stewing meat, cut in bite size pieces
1 large sweet onion, cut in thick slices
6 small potatoes, quartered
3 large carrots, sliced 1/2" thick on the bias
2 cups chicken stock, divided (or water)
Salt & Pepper to taste
1 large apple, cored, peeled, and grated
2 Tbsp tomato paste
2 Tbsp each of butter (or oil) and flour
1 Tbsp KARE®
2 tsp ginger, minced
2 cloves garlic, minced
2 Tbsp mirin
2 Tbsp soy sauce
1 cup frozen peas
Layer first four ingredients evenly in a crockpot. Season to taste and pour in 1 cup chicken stock (or water). Set to low and cook 6-8 hours.
In a sauce pan over medium heat melt butter. Whisk in flour and cook until golden brown. Add KARE®, ginger, and garlic and stir a minute or two until fragrant. Whisk in mirin and soy sauce.
Stir apple and tomato paste into crockpot stew until well incorporated. Stir in the roux, cover, and cook 30 - 45 minutes . Add peas and cook 10 more minutes. Taste and adjust seasoning.
Serve with hot cooked rice or noodles.
