Japanese Beef Curry Recipes

JAPANESE BEEF CURRY

Japanese Beef Curry image

Made with beef, potatoes, carrots, mushrooms, and curry roux, this savory and hearty Japanese Beef Curry makes for a fabulous introduction to new curry eaters. Adapted to Japanese tastes, it's mild and sweet with a stew-like consistency. Even children enjoy it thoroughly! You have to give this easy recipe a try.

Provided by Namiko Chen

Time 3h

Number Of Ingredients 24

Ingredients

2 onions ((large; 1¼ lb, 567 g for 8 servings))
2 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.) ((divided for the onions and beef))
2 Tbsp unsalted butter ((divided for the onions and beef))
1 russet potato ((11 oz, 309 g for 8 servings))
1 carrot ((large; 8 oz, 230 g for 8 servings))
6 cremini mushrooms ((2.6 oz, 80 g for 8 servings))
1 knob ginger ((1 inch, 2.5 cm; ½ tsp grated for 8 servings))
1 clove garlic ((minced))
1¼ lb boneless chuck roast
¼ tsp kosher salt (Diamond Crystal; use half for table salt)
¼ tsp freshly ground black pepper
1 Tbsp all-purpose flour (plain flour)
½ cup red wine
½ Tbsp Japanese curry powder
1 Tbsp tomato paste ((or ketchup))
4 cups beef stock/broth
⅛ apple ((I use Fuji apple; add more for sweetness; substitute 1 Tbsp honey or mango chutney for 8 servings))
1 Tbsp Worcestershire sauce
2 Tbsp milk
1 bay leaf
1 box Japanese curry roux
cooked Japanese short-grain rice ((1-1½ cups (180-270 g) per person))
fukujinzuke (Japanese red pickled vegetables) ((optional))
rakkyo (Japanese pickled scallion) ((optional))

Steps:

Gather all the ingredients.

Nutrition Facts : Calories 426 kcal, Carbohydrate 28 g, Protein 23 g, Fat 20 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 73 mg, Sodium 938 mg, Fiber 4 g, Sugar 10 g, UnsaturatedFat 9 g, ServingSize 1 serving

JAPANESE BEEF CURRY

Japanese Beef Curry image

Japanese-style beef curry, easy to make! Serve with freshly cooked rice.

Provided by Giuliana

Categories Main Dish Recipes Curries Beef

Time 40m

Yield 6

Number Of Ingredients 7

Ingredients

1 tablespoon olive oil
1 pound beef stew meat, cut into 1/2-inch cubes
2 medium onions, diced
5 medium carrots, cut into 1/4-inch rounds
6 cups warm water, or more as needed
3 large potatoes, peeled and cut into 1/2-inch cubes
2 (3.5 ounce) containers curry sauce mix (such as S&B® Golden Curry®)

Steps:

Heat oil in a large saute pan over medium heat. Add beef and stir-fry until browned and no longer pink in the centers, 5 to 7 minutes. Add onions and carrots; stir-fry until onions start to turn golden, 7 to 8 minutes.
Pour in water and add potatoes; add more water if needed to cover. Cover the pan with a lid and cook until potatoes are soft, 10 to 12 minutes. Add curry sauce mix and stir until mixture thickens, 3 to 5 minutes.

Nutrition Facts : Calories 484.2 calories, Carbohydrate 57.4 g, Cholesterol 42 mg, Fat 20.5 g, Fiber 6.1 g, Protein 20 g, SaturatedFat 5.6 g, Sodium 1444.1 mg, Sugar 5.4 g

JAPANESE CURRY

Japanese Curry image

Japanese curry is different from Indian or Thai curries. It is more of a brown stew and it can be mild or spicy, depending on your tastes. The curry roux, from no heat to very spicy, can be bought at any international grocery store. It can be served over white rice or with udon noodles. This recipe is very flexible; it can easily be made for more or less people. It can also be frozen (don't put the potatoes in).

Provided by MMSVA

Categories World Cuisine Recipes Asian Japanese

Time 1h40m

Yield 8

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil, or more as needed
1 ¾ pounds beef chuck, cut into 2-inch cubes
3 onions, quartered
1 tablespoon ketchup
1 ½ teaspoons Worcestershire sauce
1 pinch cayenne pepper, or to taste
water to cover
4 carrots, cut into 2-inch pieces
1 cube chicken bouillon
3 medium potatoes, cut into 3-inch chunks
1 ½ (3.5 ounce) containers Japanese curry roux, or more to taste

Steps:

Heat oil in a 6-quart pot over medium-high heat. Add beef and saute until brown, 5 to 7 minutes. Add onions and cook until starting to soften, about 3 minutes. Add ketchup and Worcestershire sauce. Stir to coat. Add cayenne pepper. Pour in water to cover mixture by 1 or 2 inches. Add carrots and bouillon.
Simmer, skimming fat off the surface of the broth as needed, for 30 minutes. Add potatoes. Stir in 1 package of curry roux and let dissolve; add remaining curry as needed to achieve desired thickness. Continue simmering until beef and vegetables are tender, about 30 minutes more.

Nutrition Facts : Calories 360.4 calories, Carbohydrate 40 g, Cholesterol 49.4 mg, Fat 15.4 g, Fiber 4.2 g, Protein 16 g, SaturatedFat 6.2 g, Sodium 292.8 mg, Sugar 6.5 g

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