Japanese Beef Curry with Tender Beef and Savory Curry Roux
By Isabella Quinn
Prep
15 min
Cook
90 min
Total
105 min
Servings
4
Level
Easy
Make a batch of Japanese beef curry to feed four people. Serve with rice on the side and reheat the curry as needed. Beef and vegetables braised in the curry and curry roux provide thickening and umami flavor. This dish is suitable for other prepared foods that will be eaten later.
Stewed beef is seared with sliced yellow onions and water until tender. Vegetables added toward the end of the cooking process to retain their shape include carrots, potatoes, mushrooms, eggplant, garlic, and ginger. Other ingredients mentioned in the article include Japanese curry roux and other secret ingredients: soy sauce, chuno sauce, ketchup, and cocoa powder. To make a thicker stewed beef sauce, reduce the amount of water, as recommended in the article.
The onions will dissolve into the curry during cooking and help give it texture. Vegetables such as potatoes and carrots cooked this way will be tender when cooked. The roux should melt before the final uncovered simmer. The main texture concerns are large amounts of water and skipping the onion-cooking step, both of which can make the curry sauce too thin.
Serving suggestions include white rice and fukujinzuke. Other serving suggestions are udon noodles, scrambled eggs, miso soup, pickled daikon radish, kimchi, and seaweed salad. Keep rice separate from curry for time savings. Reheat and serve individual servings of curry and rice as needed.
Why we keep this one around
- A four-serving slow cooker is useful for meal planning because beef and curry sauce retain flavor and mix well when reheated and eaten at a later time.
- The curry can be frozen, according to the source, and extra portions can be frozen for later meals instead of leaving a full batch to use at once.
- Serving white rice separately can save you time in meal preparation because you can serve curry with hot rice.
- Extended cooking time in one pot improves the taste and texture of beef and onions. Fewer preparation steps are needed before serving.
- Vegetables are added after the meat is cooked to keep carrots, potatoes, mushrooms, eggplant, and other vegetables from falling apart on the plate.
- Water levels can be adjusted at the end of cooking to ensure that reheated portions of the food have the proper consistency.
Ingredients
- •2 tbsp vegetable oil or avocado oil
- •1 lb beef stewing meat (trimmed and cut into cubes)
- •3 medium-sized yellow onions (roughly chopped)
- •4 cups water (4-6 cups)
- •2 carrots (cut into slices)
- •2 potatoes (cut into dices)
- •6 mushrooms (cut into slices)
- •½ eggplant (cut into dices)
- •1 clove garlic (minced)
- •½ tbsp grated ginger
- •½ package Japanese curry roux
- •1 tbsp soy sauce
- •1 tbsp chuno sauce (optional)
- •1 tbsp ketchup
- •1 tsp cocoa powder
- •black pepper (to taste)
Instructions
- 1
Preheat the oil in a pot over high heat.
- 2
Sear the beef until both sides have browned.
- 3
Remove the beef from the pot.
- 4
Sauté the chopped onion over medium-high heat until the pieces brown around the edges.
- 5
Add the water and browned beef to the pot.
- 6
Cover the pot and simmer over medium-low heat for 1.5 hours, or longer, until the beef is tender.
- 7
Add the garlic, ginger, carrots, potatoes, eggplant, and mushrooms.
- 8
Cover the pot and simmer for about 20 minutes until the potatoes and carrots are tender.
- 9
Add the curry roux cubes and stir until they start to dissolve.
- 10
Stir in the soy sauce, chuno sauce, ketchup, and cocoa powder.
- 11
Season with black pepper.
- 12
Simmer uncovered for 3-5 minutes while stirring.
- 13
Add more water if needed to thin the sauce.
- 14
Serve with white rice.
FAQ
Nutrition (per serving)
493
Calories
32g
Protein
20g
Fat
47g
Carbs
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