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• Kari Raisu- Japanese Curry Rice 
• Kari Raisu- Vegetable Japanese Curry Rice 

ZOOM LINK

• Zoom link https://zoom.us/j/8697696969
• If you want to learn more about how to join Zoom meeting here 

PREP BEFORE CLASS? 

• Our recipes below are for 2-3 people. You will make food the charity plus extra portions for your family!
• Get all ingredient ready as we want everyone to cook and so everyone will not need to wait. We recognise the limit of online class with time on the screen!

SPECIAL DIET NOTES 

• Gluten-free - replace the soy sauce with gluten free soy sauce.
• Vegetarian/ Vegan - please cook the vegetarian option
• Dairy-free - the recipes has no dairy item
• Low sodium. Use less salt
• Kosher. You can use the recipes as a base but use your own version of meats 
• Halal. Our meats are not halal. You can replace with halal versions.
• No nuts. This has no nut

EQUIPMENT

• Sharp knife and cutting board 
• Sturdy a large pot with thick bottom
• A set of small bowls for your organising your ingredients and a few bowls for mixing
• A spatula, tong, serving spoon and tablespoons
• Measuring cups, measuring spoons, and a digital scale
• Takeaway containers and labels to write the ingredient list

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🐔🍛Kari Raisu- Japanese Curry Rice 

This fun and comforting curry is versatile and easy to prepare. 

Serves: 4

Preparation time: 30 minutes 

Execution time: 30 minutes

INGREDIENTS

• 400g chicken, cubed

• 1 brown onion, diced

• 1 medium potato, diced into 1.5 cm cubes

• 60g cabbage, diced into 1.5 cm cubes

• ½ large carrot, diced into 1.5 cm cubes

• 2 tsp S&B Japanese or Asian-style curry powder 

• 2 tbsp vegetable oil

• 1 garlic clove, minced

• 2x2x2cm knob ginger, peeled and minced 

• 1tbsp soy sauce 

• 100ml apple juice 

• 50ml low sodium chicken broth

• 1 tbsp cornstarch 

METHOD

1. Heat 2 tbsp of vegetable oil  over medium-low heat in a heavy-bottomed pan. Add in the chicken and lightly brown it on all sides. Next, add in the onions, carrots and potatoes, and fry gently for 3-4 minutes or until the onions begin to soften a little. 

2. Turn the stove down to low. Add in the garlic paste, ginger paste, and curry powder and cook for 1-2 minutes or until it begins to stick to the bottom of the pot. 

3. Add in the apple juice, chicken broth, soy sauce, corn starch and cook for 10-15 minutes. Stirring occasionally until the sauce has reduced to a gravy-like consistency. 

🐔🍛Kari Raisu- Vegetable Japanese Curry Rice 

This fun and comforting curry is versatile and easy to prepare. 

Serves: 4

Preparation time: 30 minutes 

Execution time: 30 minutes

INGREDIENTS

• 100g fried tofu, cubed

• 100g Lebanese eggplant, peeled. 

• 100g Japanese pumpkin 

• 60g canned chickpeas, drained 

• 1 medium potato, diced into 1.5 cm cubes

• 60g cabbage, diced into 1.5 cm cubes

• ½ large carrot, diced into 1.5 cm cubes

• 2 tsp S&B Japanese or Asian-style curry powder 

• 2 tbsp vegetable oil

• 1 garlic clove, minced

• 2x2x2cm knob ginger, peeled and minced 

• 1tbsp soy sauce 

• 100ml apple juice 

• 50ml low vegetable stock

• 1 tbsp cornstarch 

METHOD

1. Heat 2 tbsp of vegetable oil  over medium-low heat in a heavy-bottomed pan. Add in the fried tofu, and Lebanese eggplant, and lightly brown them on all sides. Next, add in the onions, carrots and potatoes, and fry gently for 3-4 minutes or until the onions begin to soften a little. 

2. Turn the stove down to low. Add in the garlic, ginger, and curry powder and cook for 1-2 minutes or until it begins to stick to the bottom of the pot. 

3. Add in the apple juice, vegetable stock, soy sauce, and cook for 10-15 minutes. Add in the cornstarch mixed in with 1 tbsp of water. Stirring occasionally until the sauce has reduced to a gravy-like consistency. 

4. Serve with steamed rice.