Step-by-Step Guide to Prepare Perfect Karei Raisu (Japanese style curry)

Hey everyone, hope you're having an incredible day today. Today, I will show you a way to prepare a special dish, Easiest Way to Prepare Speedy Karei Raisu (Japanese style curry). It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Karei Raisu (Japanese style curry), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Karei Raisu (Japanese style curry) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Karei Raisu (Japanese style curry) is Serves 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Karei Raisu (Japanese style curry) estimated approx 45 minutes.

To begin with this recipe, we must first prepare a few ingredients. You can have Karei Raisu (Japanese style curry) using 10 ingredients and 9 steps. Here is how you cook it.

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Ingredients and spices that need to be Get to make Karei Raisu (Japanese style curry):

1. 4 tbsp butter
2. 2 tbsp vegetable oil
3. 1 large yellow onion, thinly sliced into half- moons
4. 500 g boneless fatty beef cut into 3/4 inch pieces
5. 2 medium carrots, peeled and roughly chopped into irregular 3/4 inch pieces
6. 1 big potato, peeled and roughly chopped into 3/4 inch pieces
7. 1 block/ 220 g Golden curry (Japanese curry mix)
8. 9 hard boiled quail eggs
9. 1 tsp kosher salt
10. 2 cups Japanese rice (Short grain white rice)

Steps to make to make Karei Raisu (Japanese style curry)

1. Heat the butter and oil in a wok over medium high heat until the butter melts and bubbles. Add the onion and cook, stirring occasionally until it’s translucent and slightly wilted, about 5 minutes.
2. And the carrot and potato and stir well.
3. Add the beef and cook, stirring occasionally just until the pieces are no longer pink on the side, about 5 minutes.
4. Add 660 ml water. Bring the water to the boil over high heat, skim off any froth that appears on the surface, then reduce the heat to maintain a strong simmer.
5. Cook, stirring occasionally until the beef very tender, about 15 minutes.
6. Add the curry paste and salt and continue cooking, stirring and scarping the bottom frequently for 10 minutes more.
7. Add quail eggs.
8. Divide the rice among shallow bowls, spoon on the curry and serve immediately.
9. To store, cool to room temperature and keep in an airtight container in the fridge for up to 3 days.

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