EASY JAPANESE BEEF CURRY… It’s not as “Japanese” as you think. Yes, curry is so popular in Japan that it’s considered one of the country’s top two dishes, along with ramen. Oh, even better than their sushi and miso soup.
Indeed, It’s my pleasure to introduce you to this one-of-a-kind yet delectable curry from Japan.
This delicious, Easy Japanese Beef Curry is unlike any other curry you’ve ever seen or imagined. It’s more like a mash-up of stew and curry. It’s a thick, velvety, rich, and glossy concoction with notes of sweet, savory, and umami.
EASY JAPANESE BEEF CURRY
— 2 lbs beef chuck roast, cut into 2 inches
— 2 potatoes, cut into large pieces
— 2-3 carrots, cut into large pieces
— 1.5 onion, chopped
— 3 garlic, chopped
— 1 4oz (ca. 151 g) box curry roux
— 1 Tbsp ketchup
— 2 tsp fresh ginger, chopped
— 1 Tbsp Worcestershire sauce
— 1 Tbsp soy sauce
— 2-3 Tbsp oil
— 1 Tbsp apricot jam or preserve
— Pepper to taste
— Salt to taste
Season the beef with salt and pepper. In a large pot, heat the oil over medium-high heat. Sear the beef chunks until they are brown all over. Serve them on a plate. Cook in batches if necessary to avoid overcrowding.
Sauté chopped onions in the same pot until golden brown. Cook for a few minutes after adding the garlic and ginger.
Mix in the potatoes and carrots, as well as the beef pieces. Bring to a boil with 3.5 to 4 cups of water. Reduce the heat to medium-low and continue to cook, covered, for 45-50 minutes, stirring occasionally. Cook the meat until it is tender.
Stir in the curry roux until it dissolves. Combine ketchup, soy sauce, Worcestershire sauce, and apricot jam in a mixing bowl.
The same recipe can be used for chicken or pork.
Experiment with different brands of curry roux. They all have slightly different flavors and tastes.