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 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!
Ingredients
- 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
Instructions
- 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.
Notes
Servings: 4 Adapted from Mastering the Art of Japanese Home Cooking - Morimoto
Catia software says
Just tried this and it is absolutely perfect! Thank you for sharing your recipe!
Rebecca Blackwell says
Yum! This looks so delicious. I am totally adding it to my family’s meal plan for this week. With a house full of teenagers coming and going at different times of the day, it’s nice to have meals like this on hand that can be reheated in a flash. Thank you for sharing!
CJ @ Morsels of Life says
We usually make Indian curry, but looking at yours, I’m thinking I need to give Japanese curry a try too! So many different places have their take on curry, and usually they’re delicious! 🙂
Monica says
We love this kind of curry, too! You have me craving it big time, especially now that it’s gotten so cold all of a sudden.
John/Kitchen Riffs says
If you’re into Japanese cooking, if you don’t know Nami’s Just One Cookbook blog, you should definitely check it out. Terrific recipes. Speaking of which, this looks wonderful! Love curry — anywhere, anyhow. Thanks!
Renee @ Tortillas and Honey says
I grew up eating this curry and was so excited to see it in his cookbook! Definitely one of the most unique things about Japanese cuisine that folks don’t know about!
Summer says
This is so enticing ♥
Sues says
Yesss! I actually just bought this cookbook- my husband and I have been to Morimoto in Napa twice and it’s heaven! He’s not super into cooking, but I’m thinking that having this book will make him want to spend some time with me in the kitchen. Sneaky, right?? This dish looks like one we need to try!