Japanese Beef Curry
Japan's most beloved curry, slow-braised beef chuck in a rich, mildly spiced roux-thickened sauce with potato and carrot.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 500g beef chuck dry, season with salt and pepper. Dice 1 large onion roughly. Cut 1 large carrot and 250g potatoes into 3cm chunks. Mince 2 garlic cloves, grate 1.5 tsp fresh ginger and 0.5 small apple. Measure 450ml beef stock and 1 tbsp soy sauce.
Sear
Heat 1 tbsp oil in a medium heavy pot over high heat. Sear beef 3–4 minutes per side until deeply browned. Remove and set aside. Beef should be caramelized on all surfaces.
Sweat
Reduce heat to medium. Add diced onion to the pot, cook 6–8 minutes until deeply golden. Add garlic and ginger, cook 1 minute until fragrant. Return beef to pot.
Braise 1
Pour in beef stock, bring to a simmer over medium heat. Skim any foam from surface. Cover and braise over low heat 50–55 minutes until beef begins to soften, stirring occasionally.
Braise 2
Add carrot and potato chunks. Continue braising covered 20–25 minutes over low heat until vegetables and beef are completely tender when pierced with a fork.
Finish
Reduce heat to lowest setting. Add 60g curry roux blocks and grated apple, stirring gently until fully dissolved and sauce is thick and glossy, about 3 minutes. Add 1 tbsp soy sauce, simmer uncovered 5 minutes.
Plate
Ladle curry over steamed Japanese short-grain rice. Top with 40g fukujinzuke (Japanese pickled vegetables) alongside. Serve immediately while hot.
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