‘r1212020 Japanese Beef Curry - adamiaw.com
Japanese Beef Curry
Japanese curry is very different to most curries you might be familiar with. It takes a bit of French
sauce technique and Japanese stewing technique and combines it for a unique style of curry where
the European-style roux forms the base of a richly flavoured thick curry sauce that is used to coat the
main ingredients,
Curry was introduced to Japan by the British navy which usually had canned curries for ocean
voyages, and today it is often made from packaged curry roux blocks. If you want to try making it from
scratch, here's how you do it.
‘adamliaw.comirecipeljapanese-beet-curry! ane9/12/2020
Ingredients
1 kg beef chuck, cut into 3cm cubes
salt and pepper, to season
1 tbsp oil
75g unsalted butter
75g plain flour
3 tbsp curry powder (or 2 tbsp curry powder and 1 tbsp garam masala)
% tsp chilli powder (or to taste)
adamlaw comrecipeiapanese-beet-cury! 22‘r1212020 Japanese Beef Curry - adamiaw.com
150g shimeji mushrooms, broken into clumps
1 large brown onion, thickly sliced
3 large carrots, peeled and cut into irregular chunks
2 sebago potatoes, peeled and cut into irregular chunks
2 tbsp tomato ketchup
1 tsp Worcestershire sauce
1 tbsp soy sauce
1 tsp salt
1 apple, grated
Japanese pickles (rakkyo and fukujinzuke), to serve
cooked Japanese rice, to serve
Method
Season the beef with salt and pepper. Heat the oil in a large saucepan and fry the beef in batches
until well browned. Return all of the beef to the saucepan and add around 2L of water to completely
cover the meat. Bring to a simmer and simmer for 1 to 1.5 hours, skimming to remove any scum that
forms on the surface.
When the beef is tender (but not falling apart), add in the potato and carrot and simmer for a further
15 minutes until the vegetables are tender. Remove from the heat and strain off the solids, reserving,
the stock.
Heat another large saucepan and add in the butter and flour. Stir with a wooden spoon to combine
into a roux and cook until just starting to turn colour. Add in the curry powder, garam masala and
chilli powder and stir for 1 minute. Add in the stock a ladle at a time until a smooth sauce develops.
You can add more stock or water ifit is too thick. Add the shimeji mushrooms, sliced onion, grated
apple, and other remaining ingredients and simmer for 10 minutes until the onion is softened, stirring
regularly to stop the sauce from sticking to the saucepan, Remove from the heat. Stir through the
beef, potatoes and carrot, adjust seasoning for saltiness and allow to stand covered for at least 15
minutes before serving. Adjust seasoning (you will probably need to add some additional salt) and
then serve with rice and pickles.
How to Make REAL Japanese Beef Curry from Scratch | Japanese Recipes
‘adamliaw.comirecipejapanese-beet-curry! ana‘r1212020 Japanese Beef Curry - adamiaw.com
Top Tips for Japanese Curry
‘+ This version uses beef, but you could easily substitute any other meat or vegetable you like. If
you use chicken the cooking time will be much shorter as you won't need to wait for the chicken
to become tender as for the beef chuck.
‘Using a mixture of curry powder and garam masala will give a more fragrant curry with less
heat.
‘If you can't find the rakkyo or fukujinzuke, try adding a few pickled cocktail onions instead.
«Try making the sauce only and using that as a topping for a crumbed and fried pork cutlet for
another Japanese favourite, katsu kare.
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34 Comments
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1 EM reply
Dave Says
02 December 2019
There's not mention of stock in the ingredients list, or the mushrooms. I'm slightly confused!
° Reply.
Sarah Says
04 December 2019
You keep the stock from the beef carrots and potatoes. Then add slowly back in to the roux.
° Reply.
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