Kare Rice

Traditional Japanese Curry with Vegetables and Sticky Rice
Kare rice is a staple in Japan. It's made with a roux of flour, butter and curry powder.
Cals 601 · Prot 21 · Carbs 117 · Fat 13
Vegan
Calorie smart
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40 min
photo
Kare rice is a staple in Japan. It's made with a roux of flour, butter and curry powder.
Cals 601 · Prot 21 · Carbs 117 · Fat 13
Vegan
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Curry sauce
White onion
1 Piece
Salt
0.5 Tsp
Water
400 ML
Vegetable stock cube
1 Piece
Salted vegan butter
20 Grams
Ginger garlic paste
10 Grams
Plain flour
20 Grams
Curry powder
5 Grams
Garam masala
2 Grams
Tamari
15 ML
Ketchup
10 Grams
Brown sugar
5 Grams
Vegetables
Carrot
1 Piece
New potatoes
250 Grams
Chestnut mushrooms
250 Grams
Sugar snap peas
100 Grams
Spring onion
40 Grams
Sticky rice
Sushi rice
150 Grams
Water
300 ML
White sugar
5 Grams
Rice vinegar
15 ML
Black sesame seeds
10 Grams

Tips for fussy eaters

Swap the vegetables for their favourites and serve with plain jasmine rice.

Pro tip

Soaking the sushi rice helps it to cook evenly. If you have time, soak it for up to 30 min! Make sure to rinse it once more before adding the measured water and cooking it.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Fry onion

Rinse the sushi rice in a sieve under cold water until the water runs clear. Place the rice in a pot and cover it in enough water to soak. Set aside. Peel and finely slice the onion. Heat a large pan over a medium-high heat with a drizzle of oil. Once hot, add the onion with a pinch of salt and fry for 7 min until softened.
photo

2 Prep

Meanwhile, peel and chop the carrot into chunks. Chop the potato into bite-sized pieces. Roughly chop the mushrooms. Boil the measured water and dissolve the stock cube in it.
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3 Boil rice

Meanwhile, drain the rice and rinse one last time. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 15 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from the heat and keep covered.
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4 Add vegetables

Meanwhile, once the onions have softened, add the butter and ginger garlic paste. Cook for 30 sec until the butter has melted. Add the flour, curry powder and garam masala. Stir until a paste forms. Add the carrots, mushrooms and potatoes and cook for 5 min.
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5 Simmer

Slowly add the stock, continuously stirring. Add the sugar snap peastamari, ketchup and brown sugar. Cover the pot with a lid and simmer for 15 min or until the vegetables are tender.
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6 Serve

Meanwhile, trim and slice the spring onions. Once the rice is cooked, fold in the sugar, rice vinegar and sesame seeds. Serve the curry alongside the sushi rice in shallow bowls. Garnish with the spring onion.

Tips for fussy eaters

Swap the vegetables for their favourites and serve with plain jasmine rice.

Pro tip

Soaking the sushi rice helps it to cook evenly. If you have time, soak it for up to 30 min! Make sure to rinse it once more before adding the measured water and cooking it.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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