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japanese curry recipe
- Total Time: 145 minutes
- Yield: 6 servings 1x
- Diet: General
Description
This Japanese beef curry is a comforting and satisfying meal perfect for busy weeknights, offering authentic flavor with tender beef and vegetables in a creamy, savory sauce. It’s a wholesome alternative to store-bought options, easily made with simple ingredients and smart shortcuts.
Ingredients
- 1.3 lbs beef chuck, cut into 1.2 inch cubes
- 2 tbsp vegetable oil, divided
- 1 large yellow onion (approx 7 oz), finely diced
- 1 head garlic (for roasting and swirl)
- 4 cloves garlic, minced (for curry)
- 1 inch fresh ginger, grated
- 2 medium carrots (approx 7 oz), peeled and cut into 0.8 inch chunks
- 2 medium potatoes (approx 10.5 oz), peeled and cut into 0.8 inch chunks
- 2 tbsp Japanese curry powder (mild or medium)
- 1 tsp ground turmeric
- 2 tbsp tomato paste
- 3 cups vegetable broth
- 2 tbsp soy sauce
- 1 small apple (approx 3.5 oz), peeled and grated
- 2 tbsp all-purpose flour
- 0.5 cup sun-dried tomatoes, drained
- 2 tbsp extra virgin olive oil
- 1 tbsp rice vinegar
- 1 tsp sugar
- 0.25 tsp salt
- 0.25 cup vegetable broth or water (for swirl)
Instructions
- Roast Garlic: Preheat your oven to 400°F (200°C). Slice the top quarter off a whole head of garlic, drizzle with a tiny bit of vegetable oil, wrap in foil, and roast for 30-40 minutes until soft and caramelized. Set aside to cool.
- Brown Beef: In a large, heavy-bottomed pot or Dutch oven, heat 1 tbsp vegetable oil over medium-high heat. Add the beef cubes and brown well on all sides, working in batches if necessary. Remove beef and set aside.
- Sauté Aromatics: Reduce heat to medium. Add the remaining 1 tbsp vegetable oil to the pot. Add diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add minced garlic (for curry) and grated ginger, cook for 1 minute until fragrant.
- Toast Spices and Tomato Paste: Stir in the curry powder and turmeric, cooking for 1 minute to toast the spices. Add the tomato paste and cook for another 2 minutes, stirring constantly until it deepens in color.
- Simmer Curry: Return the browned beef to the pot. Add the carrots and potatoes. Pour in the vegetable broth, soy sauce, and grated apple. Bring to a simmer, then reduce heat to low, cover, and cook for 45-60 minutes, or until the beef is tender and vegetables are cooked through. Add more broth if the liquid level seems too low.
- Prepare Roux and Thicken Sauce: While the curry simmers, prepare the roux: In a small saucepan, heat the all-purpose flour over medium-low heat for 1-2 minutes to cook off the raw flour taste. Cook, stirring constantly, for 2-3 minutes until a light blonde roux forms. Gradually whisk the roux into the simmering curry until fully incorporated and the sauce begins to thicken. Continue to simmer gently for another 5-10 minutes, stirring occasionally, until the curry reaches your desired consistency.
- Prepare Sun-Dried Tomato and Roasted Garlic Swirl: Squeeze the cooled roasted garlic cloves from their skins into a blender or food processor. Add the drained sun-dried tomatoes, extra virgin olive oil, rice vinegar, sugar, salt, and 0.25 cup vegetable broth or water. Blend until completely smooth and creamy. Add a tiny splash more broth or water if needed to achieve a thick, pourable consistency.
- Serve and Garnish: Ladle a generous portion of hot cooked short-grain white rice into a deep serving bowl. Spoon a generous portion of the Japanese curry next to or over the rice. Drizzle a distinct, thick ribbon or swirl of the vibrant Sun-Dried Tomato and Roasted Garlic Infusion directly over the curry. Garnish generously with freshly chopped flat-leaf parsley.
Notes
For a quicker cook, use chicken thighs instead of beef chuck. To thicken thin curry, simmer longer uncovered or whisk in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water). To thin thick curry, add more water or broth. Ensure you brown meat briefly without overcooking, then simmer covered to keep it tender. Do not overcrowd your Dutch oven when browning beef to get a good sear.
- Prep Time: 30 minutes
- Cook Time: 115 minutes
- Category: Main Course
- Method: Stovetop Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1.5 cups (400g)
- Calories: 550 calories
- Sugar: 10 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 100 mg