Authentic Japanese Curry Rice from Scratch

I love to indulge in Japanese style Curry Rice from time to time!
I have warm memories of my mother making it for our family with carrots, potatoes, and beef since I was a child. It was an easy but filling dish that was perfect for lunch or dinner. There were always leftovers which sometimes tasted even better the next day. I liked Japanese Curry sauce so much that I would always put a disproportionate amount of sauce more than rice or get second helpings of the sauce.

I grew up with the brand “S&B GOLDEN Curry Sauce Mix” which comes in different levels of spiciness. These curry cubes are easy to use but ever since I made my own curry from scratch, the instant mix lacks in flavor. What’s so great about making curry roux from scratch is that it really doesn’t require that much additional work! There’s so much more depth to the flavor and spices in this curry! My family enjoy this curry so much that they don’t need to buy the instant kind anymore. I hope you’ll enjoy this delicious Japanese Curry Rice!

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Yield: 5 servings
Time: 55 minutes

Ingredients

  • 1 lb stew beef, cut into bite sized pieces
  • 2 tsp salt
  • ½ tsp pepper
  • 2 TBSP olive oil
  • 4 TBSP unsalted butter
  • 2 medium onions, chopped
  • 2 medium carrots, chopped rangiri style
  • 1 TBSP grated ginger
  • 2 cloves of garlic, chopped
  • 1 large apple, peeled and grated
  • 1-2 potatoes, peeled and cut into bite sized pieces
  • 5 cups stock
  • 3 TBSP flour
  • 2 TBSP curry powder
  • 1 TBSP garam masala
  • 1 TBSP soy sauce (optional)

 

Instructions

  1. Season the beef with 1 tsp of salt and pepper.
  2. Put 2 TBSP of olive oil in a large pot over medium heat. Add beef and cook, stirring frequently, for about 2 minutes until the meat browns.
  3. Add the onion and cook stirring constantly for about 5 minutes or until the onions begin to turn translucent.
  4. On medium heat, add carrots, ginger and garlic and cook and stir for 2 minutes. Add the apple, stock and remaining tsp of salt. Simmer uncovered for 20 minutes.
  5. Melt the butter into a small saucepan over low heat. Add the flour and stir constantly for 3 minutes. The mixture should look like large bread crumbs. Add the curry powder and garam masala and stir for 2 more minutes. Remove from heat and set aside.
  6. Add the potatoes and cook for 15 minutes until the potatoes are tender.
  7. Scoop a ladleful of liquid from the pot and add it to the roux, mixing together to create a paste. Add the roux paste to the large pot and mix well. You can add the soy sauce if you want. Stir frequently so that the curry does not burn at the bottom of the pot on low heat until the curry becomes thick.
  8. Serve with rice.

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