Japanese Beef Curry

Japanese curry is one of the usual dishes found in Japanese restaurants. It is also known as “kari” in Japan. It originated from Indian curry. However, unlike its counterpart, Japanese curry is less spicy and is sweeter. Indian curry also uses more spices like cumin, turmeric, saffron, cardamom, etc.

I was delighted when I found that our local grocery sold boxes of Japanese curry roux. The brand available in landmark, Trinoma is S&B Golden Curry. They sell the Japanese curry roux based on the different levels of spiciness. There are 5 levels of spiciness with 5 being the spiciest. I tried the mildest one. The box contains two separate packs of the curry roux. Each individual pack can also be divided into 4 small squares. There are five of us at home and one square (4 small squares) of the curry roux was enough. There are also instructions at the back of the box on how to prepare the curry. I just added some vegetables during cooking.

golden curry

Japanese curry. At the bottom right corner is the degree of spiciness.

Ingredients:

1 – 1.2 kilo beef ribs
2 potatoes, cut roughly into 1 inch squares
1 medium carrot, cut roughly into 1 inch squares
1 shallots or 1 small onion, cut roughly
3 cloves garlic, cut roughly
1 pack (not one box) of Japanese curry roux
1 tablespoon butter
3 cups water, beef broth or a mixture of both
3 stalks leeks, optional

Procedure:

First, Place the beef in a pot with just enough water covering it. Add a bit of salt and black pepper to the pot. Boil then simmer until it is tender. This will take around 2 and a half hours. Remove the beef from the pot. Don’t throw the broth away.

beef

the beef

boil beef

 

 

 

 

 

 

 

 

 

 

cooked beef

 

 

 

 

 

 

 

 

Sauté garlic and onion in the butter.

saute garlic onion

 

 

 

 

 

 

 

 

 

 

 

 

 

Add the carrots and potatoes.

Add the leeks after a while.

potatoes and leeks

 

 

 

 

 

 

 

 

 

 

 

Add the water or beef broth.

add broth

 

 

 

 

 

 

 

 

 

 

 

 

Add the curry paste and let it boil.

add curry paste

 

 

 

 

 

 

 

 

 

 

 

 

 

When the potatoes and carrots are soft, add the beef and turn of the heat.

japanese curry

 

 

 

 

 

 

 

 

 

 

japanese curry rice

Note: I actually added some chives in the curry because we had a little bit of chives and we didn’t want to waste it. The taste wasn’t that different since the amount was too small I guess.

In summary:

Ingredients:

1 – 1.2 kilo beef ribs
2 potatoes, cut roughly into 1 inch squares
1 medium carrot, cut roughly into 1 inch squares
1 shallots or 1 small onion, cut roughly
3 cloves garlic, cut roughly
1 pack (not one box) of Japanese curry roux
1 tablespoon butter
3 cups water, beef broth or a mixture of both
3 stalks leeks, optional

Procedure:

  1. Place the beef in a pot with just enough water covering it. Add a bit of salt and black pepper to the pot. Boil then simmer until it is tender. (around 2 ½ hours)
  2. Sauté garlic and onion in the butter.
  3. Add the carrots and potatoes.
  4. Add the leeks after a while.
  5. Add the water or beef broth.
  6. Add the curry paste and let it boil.
  7. When the potatoes and carrots are soft, add the beef and turn of the heat.

 

 

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