Name: Japanese Beef Curry
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: Serves 6
Ingredients: 1.5 pounds beef chuck, cut into 1-inch cubes; 2 tablespoons vegetable oil; 2 large onions, thinly sliced; 3 garlic cloves, minced; 1 tablespoon grated fresh ginger; 2 large carrots, cut into chunks; 2 large potatoes, peeled and cut into chunks; 1 large apple, peeled and grated; 4 cups beef broth; 1 box (7-8 oz) Japanese curry roux (or 2 tablespoons curry powder and 2 tablespoons flour); 1 tablespoon soy sauce; 1 tablespoon mirin (Japanese sweet rice wine); 1 teaspoon honey or sugar; 4 cups cooked short-grain white rice, for serving

Instructions

Prepare the beef

Season beef cubes with salt and pepper. Heat vegetable oil in a large pot over medium-high heat. Brown the beef in batches, about 3-4 minutes per batch, ensuring not to overcrowd the pan. Transfer browned beef to a plate.
Sauté the aromatics

In the same pot, add sliced onions and cook until translucent, about 5 minutes. Add minced garlic and grated ginger and cook for another minute until fragrant.
Build the curry base

Return the beef to the pot. Add carrots, potatoes, grated apple, and beef broth. Bring to a boil, then reduce heat to low. Simmer covered for about 1 hour, or until beef is tender and vegetables are cooked through.
Add the curry roux

Break the curry roux into pieces and add to the pot. Stir until completely dissolved. If using curry powder and flour instead, mix them with a little water to make a paste before adding to the pot.
Simmer and season

Simmer uncovered for 15-20 minutes, stirring occasionally until the curry thickens. Add soy sauce, mirin, and honey or sugar. Adjust seasoning to taste, adding salt if necessary.
Serve the curry

Serve the hot curry over freshly cooked white rice. Optionally garnish with fukujinzuke (Japanese pickled vegetables) or a soft-boiled egg for an authentic touch.

Japanese Beef Curry

Ingredients

Instructions

Nutritional Information