Name: Japanese Curry Rice
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 lb Beef chuck, cut into 1-inch cubes; 2 pieces Large onions, thinly sliced; 1 large Carrot, cut into chunks; 2 medium Russet potatoes, cut into cubes; 1 tbsp Vegetable oil; 2 cloves Garlic, minced; 1 tsp Fresh ginger, grated; 3 cups Water or beef stock; 4 oz Japanese curry roux (store-bought blocks); 0.5 piece Grated Fuji apple; 1 tbsp Soy sauce; 4 cups Cooked Japanese short-grain rice

Asian

Japanese Curry Rice

Indulge in a bowl of pure comfort with this authentic Japanese Beef Curry Rice. Featuring melt-in-your-mouth beef, sweet caramelized onions, and a thick, savory-sweet sauce, it's the ultimate heartwarming meal for any night of the week.

Prep

20m

Cook

50m

Serves

Calories

620kcal

Qty	Ingredient
1 lb 450 g	Beef chuck, cut into 1-inch cubes
2 pieces 300 g	Large onions, thinly sliced
1 large 150 g	Carrot, cut into chunks
2 medium 300 g	Russet potatoes, cut into cubes
1 tbsp 15 ml	Vegetable oil
2 cloves 6 g	Garlic, minced
1 tsp 5 g	Fresh ginger, grated
3 cups 720 ml	Water or beef stock
4 oz 115 g	Japanese curry roux (store-bought blocks)
0.5 piece 80 g	Grated Fuji apple
1 tbsp 15 ml	Soy sauce
4 cups 600 g	Cooked Japanese short-grain rice

2 Method

Step 1. Heat vegetable oil in a large pot over medium heat and sauté the onions until they are translucent and slightly caramelized, about 10-15 minutes.

Step 2. Add the beef cubes to the pot and cook until browned on all sides.

Step 3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Step 4. Add the carrots and potatoes, then pour in the water or stock. Bring to a boil, then reduce heat to low, cover, and simmer for about 30 minutes or until the beef and vegetables are tender.

Step 5. Remove the pot from heat and add the curry roux blocks. Stir until the roux is completely dissolved.

Step 6. Add the grated apple and soy sauce. Simmer on low heat for another 5-10 minutes, stirring frequently, until the sauce thickens into a glossy gravy.

Step 7. Serve the hot curry over a bed of fluffy steamed Japanese rice and garnish with Fukujinzuke pickles if desired.

·
Caramelizing the onions for a longer time provides a deep, rich base for the curry sauce.
·
Use a Fuji apple or a bit of honey to achieve that signature Japanese sweet-and-savory balance.
·
Curry often tastes even better the next day after the flavors have had time to meld.
·
If the sauce is too thick, add a splash of water; if too thin, simmer uncovered for a few minutes.