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Homemade Japanese Curry Rice (Kare Raisu)

Daniel Gritzer
  • minutes
  • Serves 6

INGREDIENTS

1 lb

Chicken thighs, boneless skinless

5 1/2 oz

frozen peas, frozen

225 g

carrots

1

strips Dehydrated orange peel

1

(2-inch) piece Ginger, fresh

1

Yellow onion (1 pound, large

1 lb

Yukon gold potatoes

1 qt

Chicken stock or store-bought low-sodium broth, homemade

1 qt

Dashi, homemade or instant

1

Rice, short-grain

1/2 cup

All-purpose flour

2 1/2 tsp

Cardamom, seeds

1/4 tsp

Chili powder

1

(2-inch) piece Cinnamon

3 cloves

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2 tbsp

Coriander seed, whole

3 tbsp

Curry spice blend

1/2 tsp

Fennel seed

1 tbsp

Fenugreek seed, whole

1

Kosher salt and freshly ground black pepper

1 pinch

Nutmeg, grated fresh

2 tsp

Peppercorns, whole black

1/2

Star anise pod

2 tbsp

Turmeric, ground

2 tbsp

Vegetable oil

1 tbsp

Cumin seed, whole

1/2 cup

Butter, unsalted

Half of 1 (6-ounce) apple, peeled, cored, and finely grated, minced, or puréed

Pickled ginger and/or rakkyo (pickled Japanese scallion), for serving