Comforting Japanese Curry Dish (Print Version)

# Ingredients:

→ Vegetables

01 - 2 large onions
02 - 2 medium carrots
03 - 3 Yukon gold potatoes
04 - 2 cloves garlic
05 - 1 red apple (Fuji or honeycrisp)

→ Proteins and Liquids

06 - 1 lb cubed beef
07 - 5 cups water (or stock)
08 - 8 oz Japanese curry roux

→ Flavor Enhancers (Optional)

09 - 1 tablespoon Worcestershire sauce
10 - 1 tablespoon ketchup
11 - 1 tablespoon honey
12 - 1 teaspoon cooking oil
13 - 1 tablespoon butter

→ Rice

14 - 8 cups medium grain white rice

# Instructions:

01 - Chop vegetables (potatoes, carrots, onions) into large chunks or slices (roughly 1-inch in size). Mince garlic and grate apple.
02 - Soak potato chunks in bowl of warm water for 15 minutes to remove excess starch.
03 - Salt beef cubes, and let them sit at room temperature for 10 minutes.
04 - In a pot over medium heat, add 1 teaspoon of cooking oil. Once heated, add beef cubes. Sear for 2-3 minutes until browned on all sides, then remove from pot.
05 - Add butter and onions. Sauté for 8 minutes until caramelized. Add minced garlic, sauté for 30 seconds. Add potatoes and carrots, stir for 1 minute. Add cooked beef back to pot.
06 - Pour in 5 cups of water to pot. Optional: Add grated apple, honey, ketchup, and Worcestershire sauce, and stir.
07 - Simmer, covered, on medium-low heat for 15 minutes, stirring occasionally. Once pot comes to a boil, skim off any scum from the top layer.
08 - Check for doneness by piercing a potato with a wooden chopstick. It's done when it pokes through a potato cleanly and easily. Turn off the heat.
09 - Add curry roux to pot, by adding 1-2 cubes at a time to a ladle and submerging in water, slowly dissolving the cubes with chopsticks.
10 - Simmer uncovered on medium-low heat, stirring frequently, for 15 minutes until the curry thickens (making sure nothing is stuck to bottom of pot or else it may burn).
11 - Remove from heat and serve with a bowl of rice - enjoy!

# Notes:

01 - Great for meal prep - can be stored in the fridge for up to 3 days or frozen for up to 1 month
02 - Mix and match different brands and spice levels of curry roux for interesting flavor combinations
03 - Prep all ingredients beforehand for a seamless cooking process
04 - When reheating, use a saucepan on the stovetop for best results

Back