Beef Curry
- 200 g beef (cubed for curry or trimmings)
- 1 onion (200 g)
- 1 small carrot (100 g)
- 1 potato (150 g)
- 1 clove garlic
- approx. 90 g curry roux (1/2 box or equivalent amount of curry flakes)
- 1 Tbsp vegetable oil
- 500 mL water
- 1 smidgen of salt
- 1 smidgen of pepper
- 2 tsp fruit jam or chutney (optional)
- 2 tsp Worcestershire sauce
- rice, as desired
- fukujinzuke (Japanese curry pickles), as desired
- rakkyo (pickled shallots), as desired
* Curry roux: Melt 45 g butter. Add 6 Tbsp all-purpose flour and 3 Tbsp curry powder. Stir-fry gently over low heat for approx. 20 minutes. (Add ketchup or tomato paste to taste.)
* Fukujinzuke: Chutney or pickles.
* Rakkyo: Shallots or onions.
Japanese Curry: The Ultimate Comfort Food!
A beloved home-style classic, Japanese curry is known for its rich, velvety texture and subtle sweetness. Mild and soul-soothing, it’s a dish enjoyed by all ages—and one you can easily recreate at home.
How to make it
-
1
Cut beef into bite-sized pieces and rub with salt and pepper. Thinly slice onion. Roughly chop carrot and potato into bite-sized chunks. Finely chop garlic. Coarsely chop curry roux.
-
2
Heat vegetable oil in a pan over low heat. Add garlic and stir-fry until fragrant. Be sure to use low heat to avoid burning the garlic.
-
3
Add beef and cook until browned, then add onion and stir-fry until softened and translucent.
-
4
Add carrot and potato and continue to cook.
-
5
Add water. Cover and bring to a boil, then reduce heat to low. Simmer 15–20 minutes until vegetables are tender. Skim off any scum that rises to the surface during cooking.
-
6
Once vegetables are tender, turn off the heat. Add curry roux and stir thoroughly until completely dissolved.
-
7
Return to low heat and simmer for about 10 minutes until sauce thickens. If desired, add fruit jam or chutney and Worcestershire sauce. These additions are not essential, but they significantly enhance the flavor.
-
8
Serve with rice. Garnish with fukujinzuke pickles or pickled shallots to taste.
Recipes supervised by Keiko Eguchi
