Slow Cooker Japanese-style Beef Curry I Made It Ii

Slow Cooker Japanese-style Beef Curry

Cosmicmother 4 years ago
~Made for November 2020's "Slow-cooker/Dutch oven" Recipe Challenge~

Slow Cooker Japanese Style Beef Curry by Modelsmom

I was looking at beef stew recipes to make but everything was so similar to how I make beef stew, that I decided to try and find something really different--and came across this recipe!
This recipe seems like your basic beef stew but with the addition of curry powder. I've never heard of Japanese beef curry so I did some searching, and sure enough it's a thing! There are two types, Japanese beef curry and Japanese beef stew. Both use beef, potatoes, carrots, onions and peas. The stew is actually like a soup, with dashi broth, rice wine, rice vinegar and more spices. But the curry, like this recipe, is very thick and uses curry powder and flour or a Japanese curry roux or "cake" that you buy in a box. Similar to oxo cubes for example and usually sold as "sauce mix", but they look like a bar of chocolate on the inside and you break apart the cubes and melt them into your liquid. Anyways, there are plenty of recipes out there to make your own curry roux cubes, many look like the same ingredients as curry powder, mixed with butter and flour. This recipe uses the flour, curry powder and oil to make a similar and quicker style roux.
I also came across a recipe blog that had this exact recipe word for word (I can't find it now but will keep looking!) And she would make this with Japanese curry roux but since she moved to Lithuania and couldn't find it she makes it this way with the curry powder. I also saw plenty of recipes that use the curry powder instead of the roux, and many of those recipes add more spices like ginger, star anise, or even a cinnamon stick. And most also use tomato paste or ketchup, soy sauce and/or Worcestershire.
Ok, long intro over with! Even with the curry powder alone it was delicious! It has such a rich and warming feel on the palate. I used a mild yellow curry, but a medium or hot would probably be too spicy. The stew is rather strong but that's because you serve it over rice. But if you didn't want the rice than I would cut the curry in half at least, or start with 1 tsp and work your way up from there (it uses 1 Tablespoon). Instead of salt I used soy sauce. And since I used low sodium beef broth I used the whole carton instead half water.
Next time I would like to add some slices of ginger, and perhaps try it with a touch of tomato paste or ketchup. Or try the Japanese curry roux. My grocery store sells it, I posted a picture from the web of the S&B brand, my store gets the one on the top that says "Tasty Curry Sauce Mix". I'm sure most stores with an Asian section would have it.
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Cosmicmother 4 years ago said:

I finally found the blog I mentioned above. This has the exact recipe as posted. Interestingly, she said she had this dish in Taiwan as it's quite popular there.
https://yummyaddiction.com/slow-cooker-japanese-beef-curry

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LindaLMT 4 years ago said:

Great Pictures! I've never heard of Japanese cooking using curry either. I'm only familiar with Indian curries.

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Cosmicmother 4 years ago said:

Thanks Linda! I never knew that either, but I guess there is a lot of cross over dishes in all Asian cooking. This would work with an Indian curry powder (like garam masala or Madras etc.) as well. Some Asian stores might have specific Japanese curry powder, but the yellow was still tasty! :)

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chuckieb 4 years ago said:

That's very cool Shona! I've never heard of Japanese Beef stew before although I had heard of Japanese curry. It looks very yummy and both my hubby and I are big curry fans. I'll have to keep an eye out for the Curry sauce mix. We have a couple of Indian grocery stores nearby so I'm sure I'd be successful. YUM!

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mommyluvs2cook 4 years ago said:

Looks amazing Shona!! Don't think it's the same but Whole Foods sells curry bullion cubes, no flour in them but a strong curry flavor that is oh so good :) Bookmarking this one!!

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Cosmicmother 4 years ago said:

Thanks Janet. T&T Market sells the S&B brand of the Golden Curry that most Japanese curry recipes seem to use. I wish i had a T&T near me, the closest one is in Calgary. :)

Thanks Michelle. How cool on the curry bullion cubes! I never knew those existed, I will keep my eyes out for them. In my poor College days, I use to eat a curry flavored Ramen noodle. I haven't seen the curry flavored one in eons and crave it ever so often. I bet I could recreate them with the curry bullion! :D

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LindaLMT 4 years ago said:

I don't know enough about curry yet Shona. I need to read and learn. I've had curry dishes when out at ethnic restaurants (Indian and Thai) but it's been a long time. They were great but since hubby doesn't care for rich and spicy foods I don't get to indulge often.

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Cosmicmother 4 years ago said:

There is so much curries out there Linda, too much to learn, lol! ;) I like the British made "Indian" curries, like Butter chicken, Tikka Masala and Vindaloo. I like Thai food but not the curries so much--too fishy for me. I like yellow curry powder (really yellow ones) I always think of the yellow as Chinese, but thats because when I order curry dishes from from Chinese take-out it's always the bright yellow curry powder like Singapore Noodles. It's more floral and bright compared to the earthy Indian style curries that are more cumin and chili powder focused. It's main ingredient is turmeric (also ginger, coriander, fenugreek, cumin, mustard seeds and chili peppers-depending on heat level).
I think just adding tumeric to this dish would be nice then you get the health benefits from the curry powder but without the spiciness! ;)

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eastcoaster 4 years ago said:

Lovely photos Shona, we are not fans of curry but you make it sound so good:)))

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