Japanese Curry

Japanese Curry
serves 8-10

2 Large sweet onions
2 Medium carrots
3 Yukon Gold Potatoes
2 Garlic cloves, pressed or minced
5 Cups Beef or Chicken Stock OR Water
1 lb Stew Beef or Chuck Roast
1 Box Japanese curry roux (8 oz/220g) (Popular curry brands: Golden Curry, Vermont Curry, Java Curry, Torokeru Curry, Kokumaro Curry)
1-2 Tbsp Neutral oil

Optional ingredients
Add any or all of the following ingredients:

1 Tbsp Worcestershire sauce
1 Tbsp Ketchup
1 Tbsp Honey (I usually leave out the Honey)
1 Red apple (Fuji or Honeycrisp work great)


Prepare Ingredients
1. Peel and cut potatoes into 1" chunks
2. Soak potato chunks in bowl of water for 15 mins
3. Peel and cut carrots into diagonal 1" chunks
4. Slice onions into half-inch wide slices
5. Pat dry and salt beef cubes
6. (Optional) Peel and grate apple using a fine grater

Cook the Curry
1. Preheat a large pot with cooking oil over medium heat.
2. Add beef to pot and lightly sear for 2-3 minutes until sides are browned.
3. Remove beef from pot into a bowl/plate.
4. Add onions and sauté for 8 minutes until caramelized and translucent.
5. Add garlic and sauté for 30 seconds.
6. Mix in carrots and potatoes, sauté for 1 minute.
7. Add cooked beef chunks back to pot, and add stock/water.
8. (Optional) Add grated apple, ketchup, Worcestershire sauce, and Honey and stir to combine.
9. Cover with a lid, and bring to a boil.
10. Once boiling, reduce heat to low and simmer for 20 minutes, stirring occasionally.
11. After 20 minutes, check potatoes for doneness by piercing with a fork.
12. Turn off heat, and mix in curry roux to pot by dipping a ladle into the curry and adding the curry blocks, one by one, ensuring all blocks are fully dissolved
13. Bring pot to medium-low heat, simmer for 15 minutes until sauce is thickened

Serve in a wide shallow bowl with cooked white rice on one half, and the curry on the other half.

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