Summary: Japanese beef shin curry simmered with onions, carrots and potatoes in a thick roux-based sauce. The butter and plain flour roux is added only after the meat is tender, and the sauce is simmered to cook out the raw flour taste. The curry is served with hot rice, pickles and sliced spring onions. The flavour is stronger the next day. Total time 110 minutes, makes 6 portions.
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Category: beef, japanese cuisine
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Quick overview
- Dish: Curry Rice (Kare Raisu) – Japanese curry with rice, usually with meat, onions, carrots and potatoes in a thick spiced sauce
- Category: beef, japanese cuisine
- Cuisine: Japanese
- Main ingredient: Beef shin, 900 g (cut into 3 cm cubes) (quality specification)
- Guide: 12 most famous Japanese dishes: traditional recipes from Japanese cuisine
- Total time: 110 minutes (30 min preparation + 80 min cooking)
- Difficulty: Easy
- Servings: 6 (portion weight: 520 g)
- Key technique: Thickening the sauce with a butter and flour roux and simmering it with the meat stock
- Cooking methods: Stewing, classic cooking
- Dietary info & allergens: gluten (plain flour, roux), milk (butter), celery (curry powder), apple (curry powder)
- Suitable for: Weekend lunch for six, family dinner, meal for two days ahead, lunch to take to work, home-style version of dishes from Japanese households.
- Nutritional values (per 1 portion): 800, Protein: 38.0 g, Fat: 30.0 g, Carbohydrates: 92.0 g
- Storage: 3 days in the fridge, 3 months in the freezer
- Pairing: Japanese pale lager, dry red wine, cold barley tea mugi
- In short: Japanese curry made from beef shin simmered with onion, carrot and potatoes in a thick roux-based sauce. Total time 110 minutes, serves 6.
WAGUU says: “”Japanese curry is not hot. It is thick, slightly sweet and smells of fruit – the heat is added at the table.””
Key facts
| Preparation time: | 30 |
| Cooking time: | 80 |
| Temperature: | Meat simmered at 95 °C, sauce with roux simmered at 90 °C |
| Number of servings: | 6 |
In a nutshell
Kare Raisu relies on two steps that cannot be rushed: the meat must become tender in the seasoned stock, and the roux must be cooked out. The butter and flour roux is added only at the end, because it thickens immediately in hot liquid and could catch on the bottom of the pan. After adding the roux, the sauce is left to simmer until it loses the raw flour taste. The potatoes are added in two stages: some break down into the sauce as a natural thickener, the rest stay whole. The rice is served separately, because soaked rice would dilute the sauce.
Ingredients
Base servings: 6 portions • Portion weight: 520 g
| Ingredient | Amount | Quality |
|---|---|---|
| beef shin | 900 g | cut into 3 cm cubes, with connective tissue |
| onion | 3 pcs | medium, yellow, 330 g |
| carrot | 3 pcs | medium, firm, 240 g |
| potatoes | 900 g | firm, waxy, cut into cubes |
| jasmine rice | 900 g | long-grain, pre-cooked |
| butter | 80 g | 82 %, for the roux |
| plain flour | 80 g | wheat, finely ground, for the roux |
| curry powder | 30 g | Japanese blend, mildly hot |
| dashi stock | 1500 ml | from seaweed and dried fish |
| soy sauce | 60 ml | naturally fermented |
| Worcestershire sauce | 45 ml | thick, dark |
| apple | 1 pcs | sweet, peeled and grated, 180 g |
| honey | 20 g | flower, runny |
| fine sea salt | 5 g | for seasoning |
| rapeseed oil | 30 ml | for searing the meat |
| spring onions | 4 pcs | fresh, sliced into thin rings |
Why you will love this recipe
- Tastes better the next day: The sauce with roux melds with the flavour of the meat overnight. Reheat it over a low heat and cook fresh rice.
- Roux instead of starch water: Flour cooked in butter thickens the sauce evenly and gives it a deeper flavour. No lumps and no raw flour taste.
- Exact ratios for 6 portions: One hundred and fifty grams of meat per portion, three hundred grams of potatoes per batch and a roux measured by the spoonful. Everything recalculates according to the number of diners.
Guaranteed success: Beef shin contains a large amount of connective tissue. During long simmering, the collagen in the connective tissue turns into gelatine, which dissolves in water and gives the sauce body and a glossy structure. That is why shin is simmered longer than other cuts and in seasoned liquid, not in water. Roux works differently from starch mixed with water. Flour in butter loses moisture as it heats and its starch grains swell in the fat. When flour treated this way meets hot sauce, the grains disperse and the sauce thickens evenly, without lumps. When flour is added raw, the grains clump together and lumps remain in the sauce. The flavour of curry powder is released in fat, so some of the spice is added to the roux and the rest at the end, so the aromatic compounds do not boil away.
Recipe overview
Preparation: 30 min min | Cooking: 80 min min | Difficulty: Easy | Servings: 6 | Type: Main course | Origin: Japanese
Detailed method
Total progress: 6 % done
Phase 1: Searing the meat – 15 min
Appliances: deep pot, hob
1. Dry the beef shin cubes with kitchen paper. Heat the rapeseed oil in a deep pot and sear the meat on all sides until brown. Work in batches so the meat does not stew in its own juices.
2. Add the chopped onion to the seared meat and let it turn translucent. Add the grated apple and some of the curry powder and fry briefly so the aroma is released in the fat.
VKB: The meat is brown on all sides and a brown film remains on the bottom of the pot. The onion is soft and translucent. The aroma of the spices is noticeable before the stock is poured in.
Before you move to the next step:
Don’t add all the meat to the pan at once. A large batch drops the temperature, so the meat steams in its own juices and never browns.
Phase 2: Simmering the meat – 45 min
Equipment: deep pan, lid
1.Pour the dashi stock over the meat, add the soy sauce, Worcestershire sauce and salt. Cover the pan and simmer gently until the meat starts to soften.
2.Keep the pan covered during simmering and stir the meat only occasionally. Hold the heat below a rolling boil so the stock stays clear and the meat doesn’t fall apart.
VKB:When pressed with a spoon, the meat gives way but still holds its cube shape. The stock is dark brown, clear and smells of spices and beef. A thin layer of fat floats on the surface.
Before you move on:
Don’t simmer the meat at a hard boil. The connective tissue won’t break down evenly, the meat stays stringy and the stock turns cloudy.
Phase 3: Vegetables – 15 min
Equipment: deep pan
1.Cut the carrots into thick coins and the potatoes into evenly sized cubes. Put half the potatoes into the pan with the meat and let them break down to thicken the sauce naturally.
2.Add the remaining potatoes and the carrots later so they hold their shape. Cover the pan and cook until the vegetables are tender.
VKB:The broken-down potatoes have blended with the stock and the sauce has thickened slightly. The carrots are soft but still hold their coin shape. The whole potatoes are soft at the edges but firm in the centre.
Before you move on:
Don’t put all the potatoes in at once. They would disintegrate into a mush and the sauce would turn gluey rather than smooth.
Phase 4: Roux and thickening – 12 min
Equipment: small frying pan, whisk
1.Melt the butter in a small frying pan over a low heat, add the plain flour and stir until it turns the colour of dark honey and smells nutty. Stir the remaining curry powder into the roux.
2.Spoon the roux into a ladle, add a little hot sauce and whisk until smooth. Pour the mixture back into the pan, stirring constantly, and let the sauce bubble for a minute.
VKB:The sauce is smooth, glossy and coats the back of a spoon in a thin film. The flavour is full with no raw flour taste. There are no lumps and nothing has caught on the base of the pan.
Before you move on:
Don’t add the roux to the sauce in one lump. It will seize into lumps in the hot liquid. Always whisk it smooth in a ladle of sauce first.
Phase 5: Cooking the rice – 18 min
Equipment: heavy-based pan, lid
1.Rinse the rice under cold water until the water runs clear, then drain well. Cook the rice using your usual ratio, covered, over a low heat.
2.Leave the cooked rice to rest off the heat with the lid on, then fluff it with a fork. Keep the rice warm until the sauce is ready.
VKB:The rice is fluffy, the grains hold together but aren’t sticky. No water remains in the pan and the rice falls from a spoon.
Before you move on:
Don’t stir the rice during cooking and don’t lift the lid. Escaping steam dries the rice out and leaves the grains hard in the middle.
Phase 6: Serving – 5 min
Equipment: deep bowls, ladle
1.Spoon the hot rice into warmed deep bowls in a gentle mound. Pour the curry alongside the rice, not over it, so the rice doesn’t soak up all the sauce.
2.Scatter spring onion rings over the sauce and add pickles to the bowl. Serve straight away while the rice is hot and the sauce thick.
VKB:The sauce sits in the bowl next to the rice without soaking in. The curry is thick, glossy and clings to a spoon. Pieces of meat and vegetables are evenly distributed through the sauce.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| deep pan | 5 l capacity, heavy base | two smaller pans and combine the sauce | a thin base catches during simmering and the sauce turns bitter |
| small frying pan for the roux | 20 cm diameter, heavy base | non-stick saucepan | a thin pan burns the roux before it takes on colour |
| whisk | wire, long handle | silicone spatula | a short whisk dips into the hot sauce and scalds your hand |
| heavy-based pan for rice | 3 l capacity, tight-fitting lid | rice cooker | a thin base burns the rice at the bottom |
| deep bowls | 700 ml capacity, ceramic | deep plates | a shallow plate won’t keep the sauce separate from the rice |
Shopping list
Nutritional profile
Values per 1 portion (without sides). Calculated from average nutritional values of the ingredients.
| Nutrient | Per 100 g | Per 1 portion | Per 6 portions |
|---|---|---|---|
| Energy | 644 kJ / 154 kcal | 3347 kJ / 800 kcal | 20083 kJ / 4800 kcal |
| Fat | 5.8 g | 30.0 g | 180.0 g |
| of which saturates | 2.4 g | 12.7 g | 76.2 g |
| Carbohydrate | 17.7 g | 92.0 g | 552.0 g |
| of which sugars | 1.8 g | 9.5 g | 57.0 g |
| Protein | 7.3 g | 38.0 g | 228.0 g |
| Salt | 0.4 g | 2.0 g | 12.0 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Pro standard: Tested recipe with precise ratios and visual checkpoints.
- Tip 1: Tested recipe with precise ratios and visual checkpoints.
- Tip 2: Make the roux over a low heat and stir until it turns the colour of dark honey. A darker roux gives the sauce a deeper flavour, but burnt roux turns it bitter.
- Tip 3: Break down some of the potatoes into the sauce and add the rest whole. The broken-down potatoes thicken the sauce naturally, so no extra flour is needed.
- Tip 4: Chill the curry overnight and reheat gently. The flavours meld and the sauce thickens; a hard boil makes the roux catch on the base.
The Science Behind It
Beef shin contains a lot of connective tissue. During long braising, the collagen in the connective tissue turns into gelatine, which dissolves in the water and gives the sauce body. A roux works differently from starch mixed with water: flour in butter loses moisture as it heats and its starch grains swell in the fat. When this treated flour meets hot sauce, the grains disperse and the sauce thickens evenly, without lumps. The flavour of curry powder is released in fat, so some of the spice goes into the roux.
Fine Dining – Professional Techniques
- Plate composition: Mound the rice into a bowl into a gentle cone and pour the curry alongside, not over the rice. At the boundary, the sauce and rice form a colourful line that keeps the plate tidy.
- Texture contrasts: Add pickled vegetables and sliced spring onion to the soft sauce. The acidic and crunchy element cuts through the thick sauce.
- Temperature contrast: Serve both the rice and curry hot, but in separate containers. If the rice soaks, the sauce loses body.
- Aromatic additions: Add a teaspoon of grated apple and a pinch of honey to the roux. The fruity note blends with the curry powder and the flavour is rounded and less sharp.
Sensory Radar
- Appearance: The sauce is dark brown, thick and glossy, with cubes of meat, potato and carrot rounds. Next to it is white rice mounded into a cone, topped with green spring onion rings.
- Aroma: The aroma of curry powder and braised meat, followed by a sweet note of apple and honey and a fresh note of spring onion.
- Taste: Mildly spicy curry flavour, sweet from apple and honey, and salty from soy sauce. The flavour is full and rounded, not sharp.
- Texture: The sauce is smooth and silky, the meat tender and falling into strands. The potatoes are soft but hold their cube shape.
Pairings
- Japanese pale lager: The carbonation and gentle bitterness cut through the thick sauce. Serve chilled at 6–8 °C.
- Dry red wine: Pinot Noir with lower tannins. The tannins bind with the meat proteins and the sauce flavour balances out.
- Sencha green tea: Warm but not boiling. The bitterness of the tea balances the sweetness of the apple and honey in the sauce.
Variations
- Chicken curry:: Replace the beef shin with boneless chicken thigh. It cooks for a shorter time, so add the potatoes at the beginning so they have time to soften.
- Vegetable curry:: Replace the meat with cauliflower, courgette and chickpeas. The roux stays the same, but season the sauce with an extra teaspoon of soy sauce.
Allergens and Dietary Information
Contains: gluten (plain flour, roux), milk (butter), celery (curry powder), apple (curry powder) • Gluten: yes, in plain flour and in the roux • Not suitable for: people with coeliac disease, lactose intolerance and celery allergy
Suitable for
Weekend lunch for six, family dinner, food for two days ahead, lunch to take to work, a home version of dishes from Japanese households.
Substitution Catalogue
- Worcestershire sauce:: dark soy sauce with a teaspoon of vinegar and a teaspoon of sugar. The flavour will be less fruity, but the balance of sweet and salty remains.
FAQ
Why is the roux made from butter and flour?
Flour cooked in fat loses moisture and its starch grains swell. In hot sauce they disperse evenly, without lumps and without a raw flour taste.
Which meat is best?
Beef shin or chuck. They contain connective tissue that turns into gelatine during long braising and gives the sauce body. With fillet, the sauce would be thin and the meat dry.
Can I make the curry a day ahead?
Yes, the next day the flavour is more pronounced and the sauce thicker. Keep it in the fridge for three days and reheat over a low heat so the roux doesn’t stick to the bottom.
Why is Japanese curry less spicy?
The Japanese spice blend contains more sweet elements, such as apple and honey. Heat is added at the table with chilli or the Japanese spice mix shichimi togarashi.
What can I use instead of Worcestershire sauce?
Dark soy sauce with a teaspoon of vinegar and a teaspoon of sugar. The flavour will be less fruity, but the balance of sweet and salty remains.
Can the curry be thickened without flour?
Yes, with overcooked potatoes or a tablespoon of cornflour mixed with cold water. The starch is added at the end and the sauce is no longer boiled vigorously.
WAGUU Petr advises: Cooking for 6 or more?
6–8 people: Make the curry in one pot and cook the rice in two batches. Keep the finished curry warm over a low heat and stir so it doesn’t catch. • 10+ people: Choose the chicken version, it cooks for a shorter time and fits in the pot in larger quantities. Make the roux in a larger batch ahead and store it in a cool place.
Sides and Serving
Serving: Serve the curry in a deep plate next to the rice, not over it, with pickled vegetables and spring onion. The next day the flavour is more pronounced and the sauce thicker.
Storage and Reheating
Fridge: 3 days • Freezer: 3 months • Reheating: Fridge: 3 days • Freezer: 3 months • Reheating: Reheat the curry over a low heat, stirring occasionally, so the roux doesn’t stick to the bottom. Always cook the rice fresh.
Author: WAGUU Petr & Team • Published: 7 Oct 2026 • Updated: 10 Oct 2026
More recipes from the article
Guide: 12 most famous Japanese dishes: traditional recipes from Japanese cuisine
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Tempura – lightly battered and fried seafood or vegetables in a thin crispy batter
Tonkatsu – fried breaded pork cutlet served with finely shredded cabbage and tonkatsu sauce
Takoyaki – round fried batter balls filled with octopus, typical of Osaka
Katsudon – bowl of rice with breaded pork cutlet tonkatsu, egg and onion in a seasoned broth
Gyudon – bowl of rice topped with thin slices of beef and onion simmered in a sweet-savoury sauce
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Most Common Mistakes
- Raw flour in the sauce – the sauce tastes of flour and leaves a powdery feel in the mouth. First cook the flour in butter until dark honey-coloured, then add it to the hot sauce.
- Lumps from the flour – flour clumps in boiling liquid. Mix the roux in a ladle of sauce and return the mixture to the pan only when it is smooth.
- Potatoes boiled to a mush – the sauce becomes sticky and loses the meat flavour. Add some of the potatoes in the last third of cooking and leave them whole.
- Rapid reheating the next day – the roux sticks to the bottom and burns. Reheat over a low heat and stir occasionally, or use a bain-marie.