Japanese Beef Curry. Savory and hearty Japanese beef curry made with beef, potatoes, carrots, mushroom, and Japanese curry roux. The flavor of Japanese curry is quite different from Indian or Thai curry. Basically, Japanese beef curry consists of beef, onions, carrots, potatoes, and curry roux.
Milk How To Make Japanese Curry.
Cook the beef cubes in a large pot and transfer them to a plate once they are cooked.
Add onions to the pot and cook them until tender.
You can have Japanese Beef Curry using 7 ingredients and 6 steps. Here is how you cook that.
Ingredients of Japanese Beef Curry
- It's 1/4 kg of beef shanks.
- You need 1 of carrot.
- It's 1 of potato.
- Prepare 1 of white onion.
- It's 1 pack of Japanese Curry Mix.
- You need 1 tbsp of oil.
- You need 5 1/2 cups of water.
Stir in garlic, ginger and grated apple and cook for two minutes. Add carrots, potatoes and spices and stir. It is more of a brown stew and it can be mild or spicy, depending on your tastes. The curry roux, from no heat to very spicy, can be bought at any international grocery store.
Japanese Beef Curry step by step
- Slice onions in strips. Cut the carrot and potato in cubes. Add some salt and pepper..
- Sprinkle some salt and pepper to the beef cubes..
- In a heated pan, place 1 tablespoon of oil and cook the onion, carrot, and potato for 2-3 minutes. Set aside..
- Using the same pan, stir fry the beef cubes on each side until brown. Set aside..
- In a pot, place the beef, cubed carrots and potatoes, onions and Japanese curry mix with water..
- Place slow cooker into high for 90 minutes. Served with rice..
It can be served over white rice or with udon noodles. Add water and bring to boil. Japanese Curry is a roux thickened stew that typically includes a protein, onions, carrots, and potatoes. It comes in varying levels of spiciness; still, most Japanese curries have a sauce the texture of a thick gravy, which makes it pair well with Japanese short-grain rice. Japanese curry is like the final whisper in an international game of telephone.
