Unlike Indian curry, this Japanese curry recipe is thicker, milder and more umani based - for a roux with turmeric and spices, plus other flavors like ketchup, Worcestershire sauce, apricot jam and soy sauce for deeper flavor. It's also super easy to make and highly customizable- mix and match ingredients, meats or veggies depending on your flavor preference of what you have on hand. Beef is most popular, but chicken pairs perfectly with this delicious curry sauce as well. Typically eaten with sticky white rice, you can also swap in a simple green salad or crusty bread to soak up the juices. Enjoy!
1 lb beef cubes
2 tbsp vegetable oil
1 yellow onion, diced
3 cloves garlic, minced
1 inch ginger, minced
2 tbsp RawSpiceBar's Japanese Curry Powder
3 c. beef stock
1 c. carrots, diced
1 apple, diced
1 tbsp tomato paste
Salt and pepper, to taste
1 sweet potato, diced
1 c. green peas
1 tbsp butter
1 tbsp flour
Rice or udon, for serving
1. Dry the beef and salt and pepper liberally.
2. Heat the vegetable oil in a heavy bottomed pot over medium-high heat until hot and add beef. Let brown, 5 minutes per side.
3. Turn down the heat to medium and transfer the beef to a bowl, making sure to leave as much oil in the pan as possible.
4. Add onion and let cook, 4-5 minutes until translucent. Add ginger, garlic, and Japanese Curry Powder and stir, 2-3 minutes.
5. Return beef to the pot and then add carrots, apple, tomato paste, and salt to taste. Stir and let brown, 5-6 minutes. Add stock and sweet potato and bring to a boil over high heat and then reduce the heat. Cover and simmer, 30-40 minutes, until potatoes are tender.
6. In the meantime, make a roux by adding the butter and flour to a small saucepan over medium heat. Use a spatula to stir constantly until the bubbling subsides and the roux is a light brown color.
7. When the potatoes are tender, taste and adjust salt to taste. Finish the curry by stirring in the roux and green peas and bringing to a boil to thicken the sauce.
8. Serve with hot rice, or on top of a bowl of udon.