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Japanese Beef Curry From Scratch

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Japanese Curry From Scratch

Japanese curry (カレー, karē) is one of the most popular dishes in Japan, where people eat it an average of 125 times a year according to a survey made in 2005. It is usually eaten as karē raisu — curry, rice and often pickled vegetables, served on the same plate and eaten with a spoon, a common lunchtime canteen dish.
Curry was introduced to Japan by the British in the Meiji era (1868–1912) after Japan ended its policy of national self-isolation (Sakoku), and curry in Japan is categorized as a Western dish.
The standard Japanese curry contains onions, carrots, potatoes, and sometimes celery, and a meat that is cooked in a large pot. Sometimes grated apples or honey are added for additional sweetness and other vegetables are sometimes used instead. For the meat, pork, beef and chicken are the most popular, in order of decreasing popularity.
(Japanese Beef Curry / Image)


* 300 grams beef (brisket is great, but you can also try short ribs or other cuts), cut into bite-sized cubes
* Salt and pepper for the beef
* 2 1/2 tablespoons butter
* 400 grams onions, sliced as thin as possible
* 10 grams ginger, finely grated
* 2 cloves garlic, finely grated
* 1 large carrot, peeled and cut into wedges, rangiri style
* 1 large apple, peeled and coarsely grated
* 5 cups beef stock
* 1 tablespoon salt
* 300 grams new potatoes, peeled and cut into bite-sized pieces

For the roux:

* 4 tablespoons butter
* 7 tablespoons flour
* 2 tablespoons curry powder (I use Japanese S&B curry powder, but a Madras curry powder is fine, too)
* 2 tablespoons garam masala


1. Season the beef with salt and pepper.

2. Melt the butter in a stockpot large enough to hold 5 quarts of liquid, over medium heat. Add the onions, ginger, garlic, carrots and beef. Stir and cook for about 5 minutes until the onions become translucent and the beef browned. Add the apple, beef stock and salt, and simmer uncovered for 20 minutes, stirring occasionally.

3. Meanwhile make the roux. In a skillet, melt the butter over medium heat and add the flour. Stir, stir, stir, stir, stir until the butter and flour fuse and swell. Don't stop stirring, or the roux will burn! After about 20 minutes or so, the roux will become the "color of a fox," as the say in Japan, a deep tan color. At this point, add the curry and garam masala, and cook and stir for 30 seconds, until the spices release their aroma. Turn off the heat. Add a ladleful or two of cooking liquid from the stock and mix into a paste.

4. Add the roux paste into the stockpot, and stir to combine. Add the potatoes. Simmer uncovered on low heat, stirring occasionally. Cook for about 1 hour, or until the beef becomes tender and the curry thick. Serve the curry with Japanese short grained rice on the side.

By JS on May 7, 2011

tag : Recipe



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