Japanese-style curry (Karei raisu) from Mastering the Art of Japanese Home Cooking (page 161) by Masaharu Morimoto

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kkmatti on October 07, 2024

    Good curry! As others here have said this wasn't an improvement over the box recipe, so I'll probably stick to that in the future. The cooking time is too long - if we had continued to cook the veggies that long they would have turned to mush.

  • jdjd99 on February 21, 2020

    This was really tasty. The kids loved it. Not many ingredients, so it’s fairly simple to make. I cooked it for about 15 minutes less than indicated in the recipe, I was worried the potatoes and carrots would get a bit mushy.

  • wodtke on November 05, 2017

    This was ok, but not great. It is similar to the recipe on the curry box, but uses more meat and more liquid, neither of which I think was an improvement. Suggest stick with the box recipe. Still, Japanese Vermont Curry!

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