Japanese curry is different from Indian or Thai curries. It is more of a brown stew and it can be mild or spicy, depending on your tastes. The curry roux, from no heat to very spicy, can be bought at any international grocery store. It can be served over white rice or with udon noodles. This recipe is very flexible; it can easily be made for more or less people. It can also be frozen (don't put the potatoes in).

Japanese Curry

vegetable oil,

beef chuck,

onions, quartered

ketchup

Worcestershire sauce

cayenne pepper,

water

carrots,

chicken bouillon

potatoes,

1 ½ (3.5 ounce) containers Japanese curry roux,

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.


I learned how to make this when I lived in Taiwan. So easy. I usually make it with chicken (either breasts, or boneless skinless thighs). I add chunks of carrots and green pepper. Sometimes I put potatoes, sometimes not.  Always delicious!

Just want to add (since I can t figure out how to edit the recipe) I add a bay leaf or two while the meat/onion/carrot mixture is simmering. I use the mild of both S&B and Vermont curry roux. I serve with pineapple but others serve with pickled onions or that pink ginger. Can be served over rice or Udon.

japanese curry

Prep Time: 30 minutes

Cook Time: 1 hours, 10 minutes

Total: 1 hours, 40 minutes

Servings: 8

Author : MMSVA

Ingredients

Instructions

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