Japanese Beef Curry

Ingredients

Preparation

1. 1

   Prepare the ingredients

   Cut the beef into even cubes. Slice the onions, cut the carrots and potatoes into pieces, then chop the garlic and grate the ginger.

2. 2

   Brown the beef

   Heat the oil in a large Dutch oven or heavy pot. Add the beef and brown it on all sides for 6 to 8 minutes. Lightly season with salt and pepper, then set aside.

3. 3

   Cook the aromatics

   In the same pot, add the onions and cook for 8 minutes until tender. Add the garlic and ginger, then cook for another 1 minute.

4. 4

   Add the vegetables

   Return the beef to the pot. Add the carrots and potatoes, then stir for 2 minutes.

5. 5

   Simmer

   Pour in the beef stock, bring to a boil, then skim off any foam if necessary. Partially cover and simmer over low heat for 50 to 55 minutes.

6. 6

   Add the roux

   Remove the pot from the heat. Gradually add the Japanese curry roux, stirring until completely dissolved.

7. 7

   Finish the sauce

   Return the pot to low heat. Add the soy sauce and honey, then cook for 10 minutes, stirring regularly, until the sauce is thick and coats the ingredients.

8. 8

   Adjust the seasoning

   Taste and adjust with salt, black pepper, or soy sauce depending on the saltiness of the roux.

9. 9

   Serve

   Divide the hot rice among serving plates and generously spoon the Japanese curry alongside or over the top.

Tips & tricks

• Brown the beef well before adding the liquid to develop a deeper flavor.
• Cut the vegetables into evenly sized pieces so they cook uniformly.
• Add the curry roux blocks off the heat to prevent lumps from forming.
• Let the curry rest for a few minutes before serving so the sauce thickens further.
• Japanese curry is often even better when reheated the next day.

Variations

• Replace the beef with chicken, pork, or firm tofu.
• Add a grated apple or a spoonful of honey for a milder sauce.
• Add mushrooms, peas, or sweet potatoes.
• Add chili or use a hot curry roux for a spicier version.

Storage

Store the cooled curry in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan with a little water if the sauce has become too thick. It can be frozen for up to 2 months, preferably without the potatoes, which may become grainy.

Nutrition facts(per serving)

What to serve with this recipe?

• Japanese rice
• Fukujinzuke
• Cabbage salad
• Soft-boiled egg
• Green tea

Frequently asked questions