Curry rice (Kare raisu) from JapanEasy: Classic and Modern Japanese Recipes to (Actually) Cook at Home (page 128) by Tim Anderson

Where’s the full recipe - why can I only see the ingredients?

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

  • Eat Your Books

    Can substitute beef stock for chicken stock.

  • RCL on March 29, 2026

    I doubled this recipe as the book stated it was for 2-4 people and I needed 6 portions. Completely unecesssry, I now have enough sauce for about 15 people. Made katsu chicken. Everyone enjoyed the sauce, as others have said tastes like packet sauce but much fresher and no additives. Left out the veg as had with chicken.

  • paisleymonsoon on December 26, 2021

    This was literally the only recipe in the book that didn't require me to acquire ingredients I can't find locally. I'm not a fan of this recipe though. I think cooking the onions before processing would have made it less pungent. It's also really vinegary tangy, but not in a good way. I'll stick to curry blocks for my Japanese curry from now on.

  • Yildiz100 on January 10, 2021

    Nice! Tastes exactly like I hoped: like an instant curry but fresher. Couldn't detect the banana, which was a good thing. The only negative is that the color isn't as attractive as in the photo.

  • ellencooks on January 08, 2021

    Used an instant curry.

  • rodillagra on December 23, 2020

    Tasty. Needs a roux and to be blended twice so although it's not actually hard to make it does take a bit of effort.

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