AI-generated photo.
Japanese · Signature, Home, Iconic · Japan
Kare raisu
Also called カレーライス
Kare raisu (カレーライス), a Home dish from Japan.
Pai editors’ mark 5 / 5
Plan, list, and collections
Kare raisu is cooked in Home as its own plate, not as a copy of a restaurant menu. Brown the beef and onion, simmer potato and carrot in a curry-powder gravy until thick, and serve it beside plain rice. Amounts are for 4 from foods this library can count.
Health
How this plate sits
Counted from the ingredient table. The score, richness, and badges describe one serving as written. The ring and the nutrient table follow the serving count above. This is general information, not medical advice.
89
Health score
Light & nourishing
Healthy
Richness
Light
Light to very rich, from fat, saturated fat, sugar, and the cream or butter in the plate.
- Protein 25%
- Carbs 57%
- Fat 18%
Watch · Diabetes-friendly
It misses a gentler mark: sugar, fiber, the starch mix, or the richness of the plate.
Suits · Heart-friendly
Saturated fat, cholesterol, and sodium stay modest, with some fiber.
Suits · Weight loss
Calories stay contained and protein is high enough to feel like a meal.
Suits · High protein
About 31 g of protein in the serving.
Suits · Low sodium
About 415 mg of sodium, under the 450 mg mark.
Suits · Gluten-free
No wheat, barley, or rye in the required list. Still read labels on sauces and oats.
Suits · Dairy-free
No milk ingredients in the required list.
Watch · Vegetarian
Meat, poultry, fish, or shellfish is in the required list.
Suits · Pregnancy
No alcohol, liver, or caffeine in the required list. Cook meat, eggs, and seafood through.
Watch · Gentle when sick
The heat is more than a gentle bowl wants.
Watch · Kid-friendly
The heat is above a mild mark.
Calories by ingredient
Each number is that ingredient’s table calories, split across the servings.
- Dry jasmine rice219 kcal
- Beef sirloin135 kcal
- Potato48 kcal
- Toasted sesame oil31 kcal
- Low-sodium chicken broth20 kcal
- Yellow onion15 kcal
Glycemic load
Estimated glycemic load for this count: 49.5. The bands come from the ingredient table.
Portion
One serving, as written, is about 496 kcal.
Allergens. Sesame
Make it healthier
Serve three-quarters of the plate
The ingredient mix stays the same. Calories are three-quarters of the counted serving.
About 372 kcal after the change.
Use half the kosher salt and finish with citrus or vinegar.
The same plate with less sodium. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
Swap beef sirloin for the same weight of firm tofu or chickpeas when you want a meatless pot.
The seasoning and the method stay. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
| Nutrient | Amount | % daily value |
|---|---|---|
| Calories | 496 kcal | 25% |
| Protein | 31 g | 62% |
| Carbohydrate | 70.2 g | 26% |
| Fiber | 5.1 g | 18% |
| Total sugars | 5.3 g | 11% |
| Fat | 9.8 g | 13% |
| Saturated fat | 2.6 g | 13% |
| Cholesterol | 61 mg | 20% |
| Sodium | 415 mg | 18% |
| Potassium | 974 mg | 21% |
| Calcium | 87 mg | 7% |
| Iron | 5.7 mg | 32% |
| Magnesium | 67 mg | 16% |
| Zinc | 5.3 mg | 48% |
| Vitamin A | 251 mcg | 28% |
| Vitamin C | 17.6 mg | 20% |
| Vitamin D | 0.1 mcg | 1% |
| Vitamin E | 1.2 mg | 8% |
| Vitamin K | 10 mcg | 8% |
| Thiamin (B1) | 0.5 mg | 42% |
| Riboflavin (B2) | 0.2 mg | 18% |
| Niacin (B3) | 12.7 mg | 79% |
| Vitamin B6 | 1 mg | 58% |
| Folate | 175 mcg | 44% |
| Vitamin B12 | 1.3 mcg | 55% |
These figures follow the USDA-linked ingredient table where a safe FoodData Central row exists. Optional ingredients are left out. A few pantry items still use Pai's curated numbers because no close USDA row was found. 50 g is the daily value for added sugar. This figure is total sugar, including fruit and milk.
- Protein is high enough to make the meal satisfying.
- Sodium stays in a comfortable range.
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.
Equipment
- Heavy pot
- Scale
- Wooden spoon
- Ladle
Ingredients
Each line is stored in grams. The second amount is the other system, so a cup measure and the gram weight stay together.
Beef sirloin14 oz400 g
Potato2 potatoes250 g
Carrot2 carrots120 g
Yellow onion1 onion150 g
Curry powder1 tbsp8 g
Garam masala1 tsp2 g
Apple0.5 apple60 g
Low-sodium chicken broth2 cups500 ml
Dry jasmine rice1.25 cups240 g
Kosher salt0.5 tsp3 g
Toasted sesame oil1 tbsp15.22 ml
The first amount follows the unit toggle. The second is the other system. Both follow the serving count.
If you need to swap
- Use half the kosher salt and finish with citrus or vinegar.. The same plate with less sodium.
- Swap beef sirloin for the same weight of firm tofu or chickpeas when you want a meatless pot.. The seasoning and the method stay.
Method
AI-generated photo.
1Set out a scale and the equipment for Kare raisu. Heat to a quiet simmer, about 195°F / 90°C and give it 5 minutes so the surface is actually hot. Weigh beef sirloin, potato, carrot, yellow onion, curry powder, garam masala, apple, low-sodium chicken broth, dry jasmine rice, kosher salt, toasted sesame oil. Kare raisu is cooked in Home as its own plate, not as a copy of a restaurant menu. Brown the beef and onion, simmer potato and carrot in a curry-powder gravy until thick, and serve it beside plain rice. Amounts are for 4 from foods this library can count.
Heat 5 min
AI-generated photo.
2Kare raisu is cooked in japan. Also called カレーライス. Tomato sauce is ready when it looks darker and a spoon leaves a brief line.
AI-generated photo.
3Cook the aromatics first, then the main ingredient for Kare raisu, until the edges take a little color. Leave the lid ajar so the surface reduces instead of boiling over.
Build the base
AI-generated photo.
4Add the remaining weighed foods and cook Kare raisu at a quiet simmer, about 195°F / 90°C. Start checking at 39 minutes. Kare raisu is done when the thickest piece yields to a fork and the liquid is quiet, not at a hard boil.
Simmer 39 min
- 🇯🇵 JapanEast Asiasig-japan-kare-raisu-step-4
Kare raisu, step 5
Step 5 · Kare raisu
5Check the center of Kare raisu, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
- 🇯🇵 JapanEast Asiasig-japan-kare-raisu-step-5
Kare raisu, step 6
Step 6 · Rest 5 min
6Rest Kare raisu for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in japan, with the sauce or garnish that belongs to it. Film Kare raisu in this shot order and no other: liquid going in and lifting the fond; the oven dial and a hot rack; a spoon making a path through the sauce; oil or butter just starting to shimmer. Slate words for the editor: umber, kettle, bronzed, tender, luster, cedar, quartz, fork, whisk, ribbon.
Rest 5 min
How you know it is done
Kare raisu is done when the thickest piece yields to a fork and the liquid is quiet, not at a hard boil.
If it goes wrong
- Kare raisu looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes.
- Kare raisu turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
Storage
Cool Kare raisu, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
How this dish helps your daily life
- Kare raisu belongs to Home. The method above is the one that makes it recognizable.
- Every ingredient is weighed, so the calorie, protein, and sodium lines come from the table rather than a guess.
Notes
Pregnancy. Cook meat, poultry, eggs, and seafood through. Skip alcohol if a bottle is listed, or cook it until the steam no longer smells of it. There is no raw-fish step.
From the kitchen. Brown the beef and onion, simmer potato and carrot in a curry-powder gravy until thick, and serve it beside plain rice.
Allergens in the required list: Sesame.
Your stars and note
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.