Japanese Curry
From unswissmiss 17 years ago
- 45 minutes to make
- Serves 6
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 that so many recipes out there rely on.
Ingredients
- 1 lb ground beef shopping list
- 4 medium potatoes, diced shopping list
- 3 carrots, diced shopping list
- 1 onion, diced shopping list
- 2 cloves garlic shopping list
- 4 C water shopping list
- 2 chicken or beef boullion cubes shopping list
- 5 Tbsp vegetable oil shopping list
- 1/4 C flour shopping list
- 4 Tbsp curry powder shopping list
- 1 tsp chili powder (optional) shopping list
- 2 Tsp salt (or to taste) shopping list
- 2 C short grain rice shopping list
- 4 C water shopping list
How to make it
- 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.
The Rating
Reviewed by 8 people-
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.
summerhillie
in Summerhill loved it
-
I made this recipe awhile ago and I've made it many times since. My family loved it! c: But since I am not to fond of eating red meat I used chicken breast instead of the ground beef.
eri
in palm habor loved it
-
This was THE BEST japanese curry ever. i substituted lean ground turkey instead of ground beef, i added in peas, and i used garlic powder and onion powder instead of onions and garlic. it came out AMAZING.
Cheftom123
in loved it
Reviews & Comments 12
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "