IndianMain

Japanese Curry

Name: Japanese Curry
Prep time: 20 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Indian
Ingredients: 2 lbs beef chuck roast, cut into 2-inch pieces; 3 medium onions, sliced; 3 medium carrots, cut into 1-inch pieces; 4 medium potatoes, peeled and quartered; 3 tbsp vegetable oil; 4 cups beef stock; 1 box Japanese curry roux (mild or medium); 2 tbsp tomato paste; 1 tbsp soy sauce; 1 tbsp Worcestershire sauce; 1 bay leaf; Salt and pepper to taste; Cooked Japanese short-grain rice for serving

Tender beef and vegetables simmer in a uniquely sweet and savory curry sauce that's milder and more approachable than traditional Indian curries. Japanese curry roux creates that signature velvety texture and subtle umami depth, while tomato paste adds gentle acidity to balance the richness. Perfect for weeknight dinners when you want comforting, satisfying flavors without complicated spice layering.

Prep

20 minutes

Total

1 hour 5 minutes

Serves

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Ingredients

Units

Instructions

1
Heat oil in a large pot over medium-high heat. Season beef with salt and pepper, then brown on all sides, about 8 minutes total.
2
Add sliced onions to the pot and cook until softened, about 5 minutes.
3
Add tomato paste and cook for 1 minute until fragrant.
4
Pour in beef stock, add bay leaf, and bring to a boil. Reduce heat and simmer covered for 20 minutes.
5
Add carrots and potatoes to the pot and continue simmering for 15 minutes until vegetables are tender.
6
Remove from heat and discard bay leaf. Break curry roux into pieces and stir into the pot until completely dissolved.
7
Return to low heat and add soy sauce and Worcestershire sauce. Simmer for 5 minutes until thickened.
8
Taste and adjust seasoning with salt and pepper as needed.
9
Serve hot over steamed rice in bowls.

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Japanese Curry

Prep

20 minutes

Total

1 hour 5 minutes

Serves

Jump to recipe

Ingredients

Units

Instructions

1
Heat oil in a large pot over medium-high heat. Season beef with salt and pepper, then brown on all sides, about 8 minutes total.
2
Add sliced onions to the pot and cook until softened, about 5 minutes.
3
Add tomato paste and cook for 1 minute until fragrant.
4
Pour in beef stock, add bay leaf, and bring to a boil. Reduce heat and simmer covered for 20 minutes.
5
Add carrots and potatoes to the pot and continue simmering for 15 minutes until vegetables are tender.
6
Remove from heat and discard bay leaf. Break curry roux into pieces and stir into the pot until completely dissolved.
7
Return to low heat and add soy sauce and Worcestershire sauce. Simmer for 5 minutes until thickened.
8
Taste and adjust seasoning with salt and pepper as needed.
9
Serve hot over steamed rice in bowls.

Reviews

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