Description
A straightforward recipe for classic Japanese curry.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 pound beef chuck, cut into 1-inch cubes
- 1 large onion, sliced
- 2 carrots, peeled and cut into chunks
- 2 medium potatoes, peeled and cut into chunks
- 4 cups water
- 1 package Japanese curry roux blocks (about 8 oz)
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- Cooked white rice, for serving
Instructions
- Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
- Brown the beef cubes on all sides. Remove the beef and set aside.
- Add the sliced onion to the pot and cook until soft, about 5 minutes.
- Return the beef to the pot. Add the carrots and potatoes.
- Pour in the water and bring the mixture to a boil. Reduce heat, cover, and simmer for 20 minutes, or until the vegetables are tender. Skim off any foam that rises to the surface.
- Turn off the heat. Break the curry roux blocks into pieces and add them to the pot. Stir until the roux is completely dissolved.
- Stir in the soy sauce and sugar.
- Return the pot to low heat and simmer gently for 5 to 10 minutes, stirring often, until the curry has thickened to your liking. Do not boil after adding the roux.
- Serve hot over cooked white rice.
Notes
- You can substitute chicken or pork for the beef.
- For a richer flavor, use beef broth instead of water.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 12
- Sodium: 850
- Fat: 28
- Saturated Fat: 10
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 5
- Protein: 30
- Cholesterol: 80
Keywords: Japanese curry, beef curry, easy curry, roux, comfort food