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.
314 Reviews
Cals 682 · Prot 19 · Carbs 131 · Fat 12
Taste of Tokyo
Vegan
Try Hello Chef Now
40 min
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.
314 Reviews
Cals 682 · Prot 19 · Carbs 131 · Fat 12
Taste of Tokyo
Vegan
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 10*11*
20 Grams
Curry powder
5 Grams
Garam masala
2 Grams
Tamari 9*
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
Jasmine rice
150 Grams
Water
300 ML
White sugar
5 Grams
Rice vinegar
15 ML
Black sesame seeds 3*
10 Grams

Allergens

*10 Wheat, *11 Gluten, *9 Soya, *3 Sesame Seeds
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

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

Instructions

Fry onion

1 Fry onion

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.
Prep

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.
Boil rice

3 Boil rice

Meanwhile, 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 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from the heat and keep covered.
Add vegetables

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.
Simmer

5 Simmer

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

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.
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