Homemade Japanese Curry
Homemade Japanese Curry
Ingredients
For the Curry
- 2 pounds chuck beef stew meat, cut into cubes
- 2 onion, peeled and cut into semi-large slices
- 1 carrot, peeled and cut into chunks
- 5 golden potatoes, peeled and cut into large chunks
- 3 garlic, minced
- 5 cups water
- 1 box Japanese curry roux, cut into smaller pieces
- 1 tablespoon oil, as needed for searing
- 1 tablespoon butter, as needed for sautéing
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
Secret Ingredients
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ketchup
- 1 tablespoon honey
- 1 apple, grated
Instructions
- 1
Place the cut golden potato chunks in a bowl of water and let them soak for 15 minutes to remove excess starch. While potatoes soak, prepare other ingredients.
⏱️ 15 min
- 2
Cut the chuck beef stew meat into cubes. Season the beef generously with salt and black pepper.
⏱️ 5 min
- 3
In a large pot, preheat 1 tablespoon of oil over medium-high heat. Add the seasoned beef chunks and sear until both sides are well browned. Remove the beef from the pot and set aside.
⏱️ 8 min
- 4
Add 1 tablespoon of butter to the same pot. Add the sliced onions and sauté for a few minutes until they soften and become slightly translucent.
⏱️ 5 min
- 5
Add the minced garlic to the pot and sauté for 30 seconds until fragrant.
⏱️ 1 min
- 6
Drain the soaked potato chunks and add them to the pot along with the carrot chunks. Stir for 1 minute to combine with the aromatics.
⏱️ 2 min
- 7
Return the seared beef chunks to the pot. Add 5 cups of water.
⏱️ 1 min
- 8
Stir in the Worcestershire sauce, ketchup, honey, and grated apple. Give everything a good stir, cover the pot with a lid, and let it simmer on medium heat for about 20 minutes, stirring occasionally.
⏱️ 20 min
- 9
Once the vegetables are tender and the beef is cooked, turn off the heat. Add the cut Japanese curry roux pieces to the pot. Stir continuously until all the curry roux has completely dissolved.
⏱️ 5 min
- 10
Turn the pot back on to medium-low heat. Simmer for another 15 minutes, stirring occasionally, until the curry thickens to your desired consistency.
⏱️ 15 min
- 11
Serve hot with steamed rice and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Homemade Japanese Curry
For the Curry
- 2 pounds chuck beef stew meat, cut into cubes
- 2 onion, peeled and cut into semi-large slices
- 1 carrot, peeled and cut into chunks
- 5 golden potatoes, peeled and cut into large chunks
- 3 garlic, minced
- 5 cups water
- 1 box Japanese curry roux, cut into smaller pieces
- 1 tablespoon oil, as needed for searing
- 1 tablespoon butter, as needed for sautéing
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
Secret Ingredients
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ketchup
- 1 tablespoon honey
- 1 apple, grated
Instructions
- 1
Place the cut golden potato chunks in a bowl of water and let them soak for 15 minutes to remove excess starch. While potatoes soak, prepare other ingredients.
⏱️ 15 min - 2
Cut the chuck beef stew meat into cubes. Season the beef generously with salt and black pepper.
⏱️ 5 min - 3
In a large pot, preheat 1 tablespoon of oil over medium-high heat. Add the seasoned beef chunks and sear until both sides are well browned. Remove the beef from the pot and set aside.
⏱️ 8 min - 4
Add 1 tablespoon of butter to the same pot. Add the sliced onions and sauté for a few minutes until they soften and become slightly translucent.
⏱️ 5 min - 5
Add the minced garlic to the pot and sauté for 30 seconds until fragrant.
⏱️ 1 min - 6
Drain the soaked potato chunks and add them to the pot along with the carrot chunks. Stir for 1 minute to combine with the aromatics.
⏱️ 2 min - 7
Return the seared beef chunks to the pot. Add 5 cups of water.
⏱️ 1 min - 8
Stir in the Worcestershire sauce, ketchup, honey, and grated apple. Give everything a good stir, cover the pot with a lid, and let it simmer on medium heat for about 20 minutes, stirring occasionally.
⏱️ 20 min - 9
Once the vegetables are tender and the beef is cooked, turn off the heat. Add the cut Japanese curry roux pieces to the pot. Stir continuously until all the curry roux has completely dissolved.
⏱️ 5 min - 10
Turn the pot back on to medium-low heat. Simmer for another 15 minutes, stirring occasionally, until the curry thickens to your desired consistency.
⏱️ 15 min - 11
Serve hot with steamed rice and enjoy!