Japanese🥣 Soups & stews

Japanese Beef Curry

Name: Japanese Beef Curry
Total time: 2 h 30 min
Cuisine: Japanese
Ingredients: 1.3 kg beef chuck, stewing cut; 1½ liters water; ~3 medium potato; ~2 medium carrot; ~2 medium onion; ~200 g shimeji mushroom; ~3 tbsp butter; ~3 tbsp flour; ~3 tbsp curry powder; 1 apple; ~3 tbsp tomato ketchup; ~1 tbsp soy sauce; ~1 tsp Worcestershire sauce; ~¼ cups fukujinzuke (pickled vegetables); ~2 tbsp beni shoga (pickled red ginger)

⏱ 150 min

Japanese curry is a unique style of stew that combines French sauce-making technique with Japanese braising methods. The curry roux is made with butter, flour, and curry powder, then beef and vegetables are cooked separately to preserve their distinct flavours before being combined. The curry gains sweetness from grated apple and tomato ketchup, and is traditionally served with pickled condiments like fukujinzuke and beni shoga to add tartness.

Adapted from a video by Adam Liaw

How to Make REAL Japanese Beef Curry from Scratch | Japanese Recipes

Watch on YouTube

Ingredients

beef chuck, stewing cut1.3 kg
water1½ liters
potato~3 mediumest.
carrot~2 mediumest.
onion~2 mediumest.
shimeji mushroom~200 gest.
butter~3 tbspest.
flour~3 tbspest.
curry powder~3 tbspest.
apple1

Steps

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1
Cut beef chuck into bite-sized pieces and brown them in a pot over high heat.
2
Add about 1.5 litres of water, bring to a boil, then reduce heat and simmer for 1.5 to 2 hours until the beef is very tender.
3
While the beef cooks, peel potatoes and carrots, break shimeji mushrooms into smaller pieces, and chop onion into thick slices.
4
Using a rolling cut technique, slice potatoes and carrots at angles while rotating them, creating uniform pieces of varying shapes that cook evenly.
5
After the beef has cooked for 1.5 to 2 hours, add the potatoes and carrots, then simmer for another 15 to 20 minutes until the root vegetables are tender.
6
Once the vegetables are tender, strain off the beef and vegetables, reserving the cooking stock.
7
Peel an apple and grate it using a box grater or Japanese grater.
8
In a pan, melt butter with flour to create a light blond roux, stirring constantly without cooking it too long.
9
Add curry powder and stir until combined.
10
Gradually add the reserved stock while stirring constantly to prevent lumps from forming.
11
Once the sauce reaches the desired consistency, add tomato ketchup, soy sauce, Worcestershire sauce, and grated apple.
12
Add the reserved onions and shimeji mushrooms, cover, and simmer for about 10 minutes until they soften.
13
Add the reserved beef and root vegetables to the curry sauce and gently stir to coat everything evenly.
14
Serve over steamed white rice with fukujinzuke and beni shoga as condiments on the side.

Japanese Beef Curry

Ingredients

Steps

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