Soups & Stews > Japan > Kareh Raisu >
1 LB pork, cut into cubes
3 carrots, sliced
1 onion, chopped
3 cloves garlic, minced
Oil for cooking
Salt & black pepper to taste
1 Curry Bar (mild or hot to preference)
Hot-cooked white rice (for serving)
Combine garlic and oil in a skillet or electric wok. Add the cubed pork, salt and black pepper. Stir. Brown pork; drain the excess fat. Return meat to a cooking pot; add the potatoes, carrots and onion. Add one or two cups of water; add the curry bar. Allow the curry bar to melt into stew; stir well. Cover and simmer until all vegetables are cooked, stirring frequently, about thirty to forty-five minutes. Suggestion: Ladle stew over hot-cooked white cooked rice; serve.
Note: Curry bars can be found in the Oriental section of grocery stores. The most common brand is from S & B Foods.
(Above): Curry Bar; curry bar melting in stew. Click on images to view larger size in a new window.
*Curry Stew images (C 2014) Shenanchie.
Recipe featured in the Larkin Community Cookbook.
Food Fare Culinary Collection: Japanese Culture & Cuisine
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