Rich & Flavorful Japanese Beef Curry
Rich & Flavorful Japanese Beef Curry
Homemade Japanese Beef Curry Recipe
I rediscovered a block of Japanese curry roux, ‘Golden Curry’, that I bought during my trip to Japan last year! Since solid curry roux has a long shelf life, I finally decided to make curry again after a whole year. This recipe is a slight adaptation of my usual method, with subtle changes to the beef’s marination and ingredient quantities for an even more delightful Japanese-style beef curry. For incredibly tender beef, opt for a cut with a bit of fat, or simmer it gently for an extended period. Get ready for a bowl of pure comfort!
Ingredients (Serves 4)- Japanese curry roux block (4 servings, e.g., Golden Curry)
- Beef (tender cut recommended) 200g
- Onion 1 medium
- Peanut butter 1 Tbsp
- Olive oil
- Salt
- Black pepper
- Chopped parsley (for garnish, optional)
Cooking Instructions
Step 1
First, dice the 200g of beef into bite-sized pieces. Season the diced beef with a drizzle of olive oil, a pinch of salt, and some black pepper. Gently mix to ensure the beef is evenly coated. Marinating the beef beforehand enhances its flavor.
Step 2
Peel and wash the medium onion. Slice it thinly into strips. Thinly sliced onions will soften beautifully as they cook, adding a natural sweetness to the curry.
Step 3
Heat 1-2 tablespoons of olive oil in a large pot or pan over medium-low heat. Add the thinly sliced onions and sauté them slowly until they turn golden brown and translucent. This process, taking about 10-15 minutes, will deepen the curry’s flavor significantly.
Step 4
Once the onions are nicely browned, add the marinated beef to the pot. Increase the heat to high and sear the beef quickly, stirring constantly. Cooking the beef over high heat until it changes color helps to seal in the juices, keeping the meat tender.
Step 5
After searing the beef and onions together, turn off the heat, cover the pot, and let it rest for about 5 minutes. This resting period allows the juices released from the meat to redistribute, resulting in a more moist and tender texture.
Step 6
Pour 1 liter of water into the pot. Bring it to a boil over medium heat, then reduce the heat to medium-low. Cover the pot and let it simmer gently for about 30 minutes. During this time, the flavors from the beef and onions will infuse beautifully into the broth.
Step 7
While the broth is simmering, prepare your curry roux block. After 30 minutes, add the curry roux block(s) to the simmering liquid. Stir continuously with a spoon or ladle until the roux has completely dissolved. It’s crucial to keep stirring to prevent the curry from sticking to the bottom of the pot.
Step 8
Once the curry has thickened to your desired consistency, stir in 1 tablespoon of peanut butter. The peanut butter adds a wonderful depth of flavor and a creamy, nutty richness to the curry.
Step 9
If you’re serving immediately, stir in 10g of butter just before serving until fully melted. The butter adds a luxurious gloss and enhances the overall flavor profile. (This step is optional and is best done when reheating the curry.)
Step 10
Ladle the hot curry over a generous serving of steamed rice. Garnish with a sprinkle of chopped parsley, if desired. Your delicious Japanese-style beef curry is ready to be enjoyed! Serve hot.
