Kare Rice (Curry Rice) Recipe (2024)

Tonkatsu sauce IngredientsSave Recipe1/3 cup ketchup2 tablespoons Worcestershire sauce1 tablespoon soy sauce1 tablespoon mirin1 tablespoon sugar1 teaspoon Dijon mustard1/4 teaspoon garlic powder

My mom always makes kare rice with russet potatoes, which I found would sometimes distegrate when I made it because I wasn't as good on the timing. Gold potatoes are more forgiving. Once I switched to gold potatoes I haven't had an issue with them falling apart.

I add chopped rutabaga to mine, sometimes instead of potatoes. It's less likely to disintegrate than spuds.

I am glad the apple is listed, but you may want to use curry blocks instead of the powder listed here. You will have a better result with something like Golden Curry blocks.

f*ckujinzuke is a very specific type of red Japanese pickle that is paired with curry. If you can find it, it elevates the dish in an appreciable way. ∂

Here is a recipe for Japanese Curry Brick. We make it all the time and keep it in the freezer. It's a little bit of work (more fiddly than difficult), but once you have it, you can make a curry dinner with very little effort. https://cooking.nytimes.com/recipes/1020451-japanese-curry-brick

Japanese curry powder has a distinctive flavor, so I would say it is a must, rather than just preferable. S&B is my go-to brand.

Yukon gold are the right potatoes, but the size shown is too large. Recipe works better with pieces around ¾-inch cubes, maybe 20 grams. I make this dish with apple pieces just a little smaller than the potatoes.

My preference is always add curry powder while browning onions/garlic/ginger. Otherwise finished curry has discernible rawness & heat. In other words, don’t wait to add curry till you’ve started to cook potatoes and carrots.

Yum! I made this with a pack of S&B Golden Curry cubes instead of the powder and omitted the potato starch, as well with as my own home-made chicken stock which was already quite thick. Tastes much better than simply following the recipe on the pack of curry paste.

Second time I made this. Flavors are stupendous. I couldn’t find Japanese pickles but I did come up with pickled red ginger at Frontier in Hartsdale which was terrific sprinkled on top. Just make sure to cook the vegetables long enough so they are soft when it is served.

Several people have mentioned that the carrots and potatoes needed longer to cook. I read a chef's advice that carrots, and perhaps other root vegetables, take much longer to soften if they are cooked with salt. I've found this to be true in dishes like stews. I leave out the salt until after the carrots and potatoes are soft and it makes a significant difference. I also agree with adding the curry powder when you're cooking the onions and pepper.

I wasn’t a fan of this recipe. Using this much starch as a thickener results in a gloppy sauce. Some of the vegetables were woefully undercooked in the time allotted. It was perfectly edible but not a keeper.

Lots of prep for a weeknight meal, but worth it for the amount that it made. Used a combo of sweet and white potatoes; boxed bone broth; Madras curry powder. Tonkatsu sauce, soy sauce, and honey all absolute musts. May try adding mushrooms next time.

Found this quite bland. Would not make again.

Delicious but beware. It was a major hassle. Lots of ingredients (some hard to find or composites - tonkatsu sauce and dashi for example). The instructions aren't great. You end up stirring big chunks of raw potato mixed with a bunch of other half cooked vegetables - none of which are actually cooking because there is no liquid until later. Its enough for at least 12-14 people not 4-6 and takes 2 hours to make. Find another version. I will not be making recipes from Bryan Washington again.

My preference is always add curry powder while browning onions/garlic/ginger. Otherwise finished curry has discernible rawness & heat. In other words, don’t wait to add curry till you’ve started to cook potatoes and carrots.

I did not follow this recipe precisely but it inspired me to a vegetarian version, using the root veggies I had on hand - sweet potato, butternut squash, carrot, potato - and tofu, served over black forbidden rice (also a short-grain rice, and a few extra antioxidants never hurt anyone). Now that I have a small jar of Japanese-style curry powder and a larder full of root vegetables from my CSA, I'll be making some variant of this throughout the winter.

I used tamari instead of soy sauce to make it gluten free. And substituted corn starch instead of potato. Tofu for chicken, too. Better with pickles for sure but I’ve used also pickled ginger. And so wonderful that this recipe is Bryan Washington’s as I love his writing. ❤️

My family loved this recipe. I couldn't find tonkatsu sauce, so used Worcestershire sauce. Otherwise, followed the recipe as written and it was delightful! (My family always loves when I am inspired by the NYT.)

Amazing curry! My family and I will be eating this through the winter. Much more that the sum of its parts. Amazon has Japanese curry cubes.

I made a few substitutions snd left a few things out but after my first few bites I said CASHEWS! They were great in this dish.

would this be great with shrimp instead of chicken?

We made this recipe and everything was delicious! We recommend simmering the curry for an additional 20-25 minutes (if you have time) in order to let everything thicken and for the flavors to blend well. We also made it with Jasmine rice and it was quite good!