Recipe

Japanese Curry Recipe

	Unswissmiss / All my dishes 1 year, 8 months ago I first fell in love with Japanese curry on a trip to Tokyo. It was cheap and tasty, but not the sort of thing Japenese restaurants back in New York often served. So I've come up with my own version, which doesn't require the pre-packaged curry mixes... More Prep:15m Cook:45m Servings:6	Unswissmiss
	japanese beef curry easy

Does this look good? Yeah! / Nope

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Ingredients

1 lb ground beef

4 medium potatoes, diced

3 carrots, diced

1 onion, diced

2 cloves garlic

4 C water

2 chicken or beef boullion cubes

5 Tbsp vegetable oil

1/4 C flour

4 Tbsp curry powder

1 tsp chili powder (optional)

2 Tsp salt (or to taste)

2 C short grain rice

4 C water

Directions

In a large pot, heat 2 Tbsp of vegetable oil. Saute onion and garlic until softened.

Add the ground beef and cook until it is no longer pink.

Add the carrots and potatoes, stir a few times, and then add the water and boullion.

Bring to a boil, and simmer for 15-20 minutes.

While the meat is cooking, make a roux out of the remaining 3 Tbsp oil and the flour: heat oil in a medium skillet until shimmering. Over low-medium heat, add flour and stir, cooking until the flour is blended and takes on a pale golden hue.

Add curry powder and chili powder, using the back of the spatula to blend it into the roux. The mixture will be powdery and dry.

Take 1/2 C of the hot liquid from the meat pot and slowly add it to the curry-roux mixture, stiring constantly to form a smooth paste.

By spoonfuls, add the curry paste back to the beef mixture, stirring to dissolve.

Add salt.

Simmer the curry for 20-30 minutes, until the sauce has thickened and the beef and vegetables are tender.

While curry is finishing up, bring rice and water to a boil in a pot, immediately reduce heat to low, cover the pot with its lid, and cook for 20 minutes.

Serve curry with rice in shallow bowls. There should be approximately twice as much curry as rice in the bowl.

Notes:

1) Curry mixes vary in ingredients and intensity, so adjust the spices accordingly.

2) Like a stew, there should be a lot of sauce, so if the curry is too dry, add more water.

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Comments

fortuna 1 year, 4 months ago said:
I love this too! I was in Japan for about one month and I could not get enough curry or yakisoba which is considered by some junk food. I love it. I miss the noodle houses and sushi bars what great food Japan has ! Thanks for posting one of my favorites!

dustyrose33 1 year, 4 months ago said:
You are making me so homesick for Japan! :-) My family was stationed on Okinawa for 4 years. I have been missing their yummy Curry, yummy Yakisoba and the beauty of the island. I'm making this recipe tonight, it is just what I was looking for. Thanks a bunch!

holly42 11 months, 3 weeks ago said:
There is a place in Denver called Domos that serves country Japanese food. They have the best curry I have ever had and I am not a big fan of curry. This looks similar to what I was thinking was in it so I am going to give it a try as soon as I can. I will let you know how it turns out. However if you are ever in Denver look up Domos, I am sure you would like it.

maggiehc 10 months, 2 weeks ago said:
Thanks! I was looking for a recipe for Japanese style curry to replace the pre-mixed stuff.

rukiamich 10 months, 1 week ago said:
Thanks for sharing this awesome recipe.. will be trying it out soon..

rrooster 6 months ago said:
Sounds good. I'll give it a try, see if my Korean gf likes it.

kaitensatsuma 5 months, 2 weeks ago said:
I was wondering if it is possible to replace the two bullion cubes of stock with simply two cups of stock? (Removing two or three cups of water from the main mix of course, too much liquid, right?)

and maybe tossing in a bit of basil and cilantro, its either a sweet dish or a spicy one, so I though that might fit for the former

summerhillie 5 months, 2 weeks ago said:
Just made it and it turned out great and just as I remembered. So good that I almost polished off the whole batch by myself! Thanks for sharing.

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