Japanese Curry
Japanese curry stands apart from its Indian or Thai counterparts, resembling more of a rich brown stew with customizable levels of spiciness, catering to your personal preferences. You can conveniently purchase curry roux, ranging from mild to intensely spicy, at most international grocery stores. It pairs wonderfully with white rice or udon noodles. This recipe exhibits great adaptability, accommodating a larger or smaller number of servings. Additionally, it's freezer-friendly (excluding the potatoes).
Ingredients
- 1 tablespoon vegetable oil, or more as needed.
- 1 ¾ pounds beef chuck, cut into 2-inch cubes.
- 3 onions, quartered.
- 1 tablespoon ketchup
- 1 ½ teaspoons Worcestershire sauce
- 1 pinch cayenne pepper, or to taste (Optional)
- water to cover.
- 4 carrots, cut into 2-inch pieces.
- 1 cube chicken bouillon (Optional)
- 3 medium potatoes, cut into 3-inch chunks.
- 1 ½ (3.5 ounce) containers Japanese curry roux, or more to taste
Instructions
- Heat oil in a 6-quart pot over medium-high heat. Add beef and saute until brown, 5 to 7 minutes. Add onions and cook until starting to soften, about 3 minutes. Add ketchup and Worcestershire sauce. Stir to coat. Add cayenne pepper. Pour in water to cover mixture by 1 or 2 inches. Add carrots and bouillon.
- Simmer, skimming fat off the surface of the broth as needed, for 30 minutes. Add potatoes. Stir in 1 package of curry roux and let dissolve; add remaining curry as needed to achieve desired thickness. Continue simmering until beef and vegetables are tender, about 30 minutes more.
Nutrition
Calories: 360kcalCarbohydrates: 40gProtein: 14gFat: 15gSaturated Fat: 6gCholesterol: 49mgSodium: 293mgPotassium: 713mgFiber: 4gSugar: 7gVitamin C: 25mgCalcium: 50mgIron: 2mg
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