Simple Beef Curry Recipe [Japanese Style]

Name: Simple Beef Curry Recipe [Japanese Style]
Prep time: 20 min
Cook time: PT-481548H14M17S
Total time: PT-481548H14M17S
Cuisine: Japanese
Ingredients: 2 tablespoons peanut oil; 1 pound stewing beef; 1 large onion (peeled and finely chopped); 2 cloves garlic (finely chopped); 1 tablespoon ginger (peeled and minced); 1 apple (peeled, cored and minced); 3 tablespoons all-purpose flour; 2 large carrots (peeled and roughly chopped on the bias); 1 large potato (peeled and roughly chopped); 1 teaspoon garam masala; 4 tablespoons curry powder; 2 tablespoons tomato paste; 2 cups red wine; 1 1//2 tablespoons granulated sugar; 2 tablespoons soy sauce; 4 cups water

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Every bite is exciting to eat because the sweet and savory flavors are married in a rich brown curry sauce.

Make this simple classic Japanese dish from scratch or from a box and watch your kids gobble it up!

WHAT IS JAPANESE CURRY?

Curry rice, also known as kare rice (pronounced kar raisu), is a dish brought to Japan from India by the British during the Meiji era (1868–1912).

WHAT DOES JAPANESE CURRY TASTE LIKE?

Japanese curry is unlike any other curry you’ll find in Asia; it’s not spicy, but rather sweet (which is probably why kids love it), savory, and occasionally spicy.

The sauce has the consistency of a rich and thick demi-glace and is layered with spices and earthy flavors.

WHAT DO YOU PUT IN JAPANESE CURRY?

Recommended:

Curry rice is typically made with onions, carrots, potatoes, and beef. That is the traditional and most widely used combination in Japan.

You can, however, use almost any combination of vegetables and protein to make your own unique curry.

Kabocha squash, mushrooms, green peas, zucchini, chicken, and even chickpeas have been added.

HOW TO MAKE JAPANESE CURRY

Cook the beef cubes in a large pot and transfer to a plate once done.
Cook the onions in the pot until they are tender.
Cook for two minutes after adding the garlic, ginger, and grated apple.
Sift in the flour and stir to combine.
Stir in the carrots, potatoes, and spices.
Bring the tomato paste and red wine to a boil.
Bring to a boil with the sugar, soy sauce, and water.
Return the beef to the pot, cover, and cook for 30 minutes.
Cook for an additional 30 minutes after removing the lid.

FUKUJINZUKE (福神漬)

Fukuzinzuke, a relish made of chopped daikon, eggplant, and lotus root pickled in a soy sauce and corn syrup based liquid, is commonly served with Japanese curry.

The end result is a crunchy relish with sweet and salty flavors that is orange or red in color. It pairs beautifully with Japanese curry, adding depth of flavor to each bite.

KATSU CURRY

You know that well-known Japanese dish with rice, curry, and crispy breaded pork? It’s called katsu kare, and I’ve got a delicious baked version for you!

I substituted chicken for the pork and made a bread that’s super crispy without the need for frying (you already know I’m afraid of hot oil spits!).

This curry recipe combined with baked chicken katsu is the ultimate comfort food that your family will enjoy!

ADJUSTING LEVELS OF SPICINESS

Although adding ground black pepper to Japanese curry is delicious, it will not make your curry hot.

If you like wiping sweat from your brow while eating curry, I recommend ichimi togarashi (ground red chili peppers) or Sichuan chili flakes. Both will provide you with the eye-watering punch of heat you seek.

WHAT TO SERVE THIS JAPANESE CURRY WITH

If you want to serve an authentic Japanese dinner at home, here are some of my favorite quick and easy recipes:

Tsukemono (Japanese pickles)
Green Salad with Ginger Dressing from a Japanese Restaurant
Baked Chicken Katsu on top
Dengaku Nasu (Japanese eggplant with sweet miso glaze)
Salad Kani (crab salad)

FREEZING JAPANESE CURRY

Freeze the curry in individual batches (in small airtight food containers or Ziploc bags) and thaw it overnight in the fridge or in the microwave.

It goes well with rice, pasta, and even ramen! A couple of scoops in your ramen and you’ve got yourself a seriously flavorful bowl!

TIPS I USE FOR THIS JAPANESE CURRY RECIPE:

In the process, add salt bit by bit. Don’t use all of the salt we need at the start or end of the cooking process. By doing so, we layer the saltiness, resulting in a better taste.

Make your roux until the flour turns golden brown, or dark brown, whichever you prefer. Before adding water, toast the spice mix in the roux for 1 minute to bring out the essential oils in the spices.

Stir fry the beef until golden brown, then toss with tomato paste and cook for 1 minute. The beef will be more flavorful, and the tomato paste will be caramelized. The sourness of tomato paste will be reduced, allowing the sweetness to shine through.

If all of the ingredients are already in the pan, cook for 1 hour on low heat until the beef, potato, and carrot are fork tender.

The meat-to-vegetable ratio is one-to-one. For example, for the meat, I use 350g beef, 200g potato, and 150g carrot.

Frequently Asked Questions

What type of beef is used for Japanese curry?

You can bring a whole chuck roast to the meat counter and have it cut for you. Request that they trim the fat and cut it into two-inch chunks. I like big hunks of curry in my curry, but if you prefer a more dainty size, use 1 1/2 inch pieces.

What is the most popular curry in Japan?

Since its introduction by the British navy in the late 1800s, curry has become ubiquitous in Japan, appearing in everything from bowls of noodles to spicy snacks to seasoned salt for tempura. However, its most traditional Japanese incarnation, kare raisu, is arguably the most comforting.

Why is Japanese curry so delicious?

The thick, rich sauce of a Japanese curry is its defining feature. Many people support and enjoy the sauce’s thickness, which can only be found in Japanese curry. The rich and decadent sauce blends so well with the rice that you’ll find it difficult to stop eating.

What is the red stuff in Japanese curry?

Fukujinzuke is a preserved mixture of Japanese radish (daikon), lotus root, cucumber, and eggplant in a soy sauce and sweet cooking wine (mirin) base. The sweet brown or red relish is served with Japanese curry as a garnish (kare raisu).

Simple Beef Curry Recipe [Japanese Style]

(2 votes, average: 5.00 out of 5)

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5 from 2 reviews

Author: Jamasine J
Prep Time: 20 minutes
Cook Time: 2 hours and 20 minutes
Total Time: 2 hours and 40 minutes
Yield: 10 servings 1x

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Description

A sweet Japanese beef curry your entire family will love!

Ingredients

Scale

2 tablespoons peanut oil
1 pound stewing beef
1 large onion (peeled and finely chopped)
2 cloves garlic (finely chopped)
1 tablespoon ginger (peeled and minced)
1 apple (peeled, cored and minced)
3 tablespoons all-purpose flour
2 large carrots (peeled and roughly chopped on the bias)
1 large potato (peeled and roughly chopped)
1 teaspoon garam masala
4 tablespoons curry powder
2 tablespoons tomato paste
2 cups red wine
1 1//2 tablespoons granulated sugar
2 tablespoons soy sauce
4 cups water

Instructions

1 tablespoon peanut oil and stewing beef in a large pot over medium high heat Cook for 5 minutes, or until the meat is thoroughly cooked. Place on a plate and set aside.
Reduce the heat to medium-low and cook the remaining 1 tablespoon peanut oil with the onions in the same pot for about 10 minutes, or until the onions are translucent and slightly caramelized.
Cook for 2 minutes after adding the garlic, ginger, and apple.
Stir in the flour for 1 minute.
Stir in the carrots, potatoes, garam masala, and curry powder.
Stir in the tomato paste, then gradually add the red wine and bring to a boil.
Stir in the sugar, soy sauce, and water, then return to a boil.
Reduce the heat to a low simmer and add the beef. Cook for 30 minutes, covered.
Remove the lid and continue to cook for another 30 minutes, or until the curry soup has reduced by one-third.
Serve with rice and season with salt and pepper.