Delicious homemade Japanese Curry using beef, onions, potatoes, carrots and curry sauce mix.
I love Curry. And I’m not talking about Steph Curry because you guys know I’m a Cavs fan. I’m talking about curry, the delicious dish that can be found in multiple varieties around the world. In Morimoto’s cookbook Mastering the Art of Japanese Cooking he writes “Japanese curry is like the final whisper in an international game of telephone. It began in India, moved to and morphed in England, and settled in my home country ….every prefecture and every family has its own version”.
Right now I’m really into Morimoto’s cookbook to get better at Japanese cooking. The book has everything in it from this delicious curry (who my husband rated as “one of the best things you ever made”) to udon noodle soups, shrimp dumplings, rice bowls, tempura and so much more. For a holiday gift I’d definitely add Mastering The Art of Japanese Home Cooking to your wishlist. You can also find more recipes at the #JapaneseHomeCooking book blog party if you make this, fall in love and want to try more!
For this recipe you’ll need a box of curry sauce mix. My favorite brands are Vermont Curry and S&B which you can find at Japanese Supermarkets. You can also find it in your International aisle or on Amazon (which will be more pricier as it’s usually only $3 at the grocery store). If you’ve never tried curry sauce mix, the ingredients list is kinda weird listed with fruits but you just have to trust me on this one.
For the vegetables, we’ll be using onion, carrot and potato. The carrot has 2 legs which means it was grown with love in our garden. (The onion and potato were too but they don’t have 2 legs).
The beef and vegetables get simmered for an hour before we put in the curry sauce. After that we heat for 15 more minutes and we’re left with a big pot of delicious beef and vegetable curry.
Serve the curry with white rice which is always best when using a rice cooker.
And then enjoy because this is is going to be a really delicious meal!
- 4 tablespoons butter
- 2 tablespoons vegetable oil
- 1 large onion, thinly sliced into half-moons
- 1 pound boneless fatty beef (such as chuck, short rib, or belly) - cut into 3/4 inch pieces
- 1/2 pound carrots - peeled and cut into small pieces
- 1/2 pound russet potato - peeled and cut into small pieces
- 5 ounces medium-hot Vermont Curry (this equals 7 pieces)
- 1 teaspoon salt
- 6 cups cooked white rice
- Heat the butter and oil in a medium pot over medium-high heat until the butter melts and bubbles. Add the onion and cook, stirring occasionally, until it's translucent and slightly wilted, about 5 minutes. Add the beef and cook, stirring occasionally, just until the pieces are no longer pink on the outside, about 5 minutes.
- Add the carrots and potato, stir well, and add 7 cups of water. Bring the water to a boil over high heat, skim off any froth that appears on the surface, then reduce the heat to maintain a strong simmer. Cook, stirring occasionally, until the beef is very tender, about 1 hour. Add the curry paste and salt and continue cooking, stirring and scraping the bottom frequently, for 15 minutes.
- Divide the rice in shallow bowls, spoon on the curry and serve immediately.
- For curry use a highly traditional boxed product called Vermont Curry. You can find it in Asian markets, International aisle at the grocery store or you can buy it online. The ingredients list is kind of weird, but trust me it's delicious.
- Servings: 4