Japanese Beef Curry Recipes

Steps:

• Heat oil in a large saute pan over medium heat. Add beef and stir-fry until browned and no longer pink in the centers, 5 to 7 minutes. Add onions and carrots; stir-fry until onions start to turn golden, 7 to 8 minutes.
• Pour in water and add potatoes; add more water if needed to cover. Cover the pan with a lid and cook until potatoes are soft, 10 to 12 minutes. Add curry sauce mix and stir until mixture thickens, 3 to 5 minutes.

Steps:

• Heat oil in a 6-quart pot over medium-high heat. Add beef and saute until brown, 5 to 7 minutes. Add onions and cook until starting to soften, about 3 minutes. Add ketchup and Worcestershire sauce. Stir to coat. Add cayenne pepper. Pour in water to cover mixture by 1 or 2 inches. Add carrots and bouillon.
• Simmer, skimming fat off the surface of the broth as needed, for 30 minutes. Add potatoes. Stir in 1 package of curry roux and let dissolve; add remaining curry as needed to achieve desired thickness. Continue simmering until beef and vegetables are tender, about 30 minutes more.

Steps:

• Heat the oil in a medium pot over medium-high heat. Sprinkle the beef with salt and pepper. Add half the beef to the pot and cook until browned on at least 2 sides, about 6 minutes total. Transfer to a plate. Repeat with the remaining beef, leaving it in the pot after it's browned.
• Add the beef from the plate and any accumulated juices back to the pot and cover with 6 cups water. Bring to a boil over high heat. Reduce the heat and gently simmer, occasionally skimming off any scum and fat, until tender but not falling apart, about 1 1/2 hours.
• Transfer the cooked beef to a plate and set aside. Measure out 4 cups of the broth, leaving any sediment in the pot, and set aside. (If you don't have enough broth, make up the difference with water. If you have extra broth, reserve it for thinning the curry later, if needed.)
• Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onions and a pinch of salt and sweat, stirring occasionally, until just softened, about 6 minutes. Add the ginger and garlic and cook, stirring often, for about 1 minute.
• Add the flour and cook, stirring often and breaking up any clumps of onion and flour, until golden brown, about 5 minutes. Add the curry powder, garam masala and cayenne pepper and cook, stirring constantly, for about 1 minute.
• Slowly whisk in the 4 cups reserved broth and whisk until smooth. Whisk in the ketchup, Worcestershire sauce and soy sauce. Add the carrots, potatoes and grated apple and simmer, adjusting the heat as needed and stirring occasionally, until the vegetables are almost tender, about 15 minutes.
• Add the cooked beef and any accumulated juices and simmer, stirring often so the curry doesn't stick to the bottom of the pot, until the vegetables are completely tender, about 10 minutes more. Let sit for about 15 minutes for the flavors to meld.
• If the curry looks too thick, thin with a little of the extra broth or water. Add salt and/or more cayenne, if needed.
• Serve in shallow bowls or deep plates alongside the white rice and fukujinzuke or beni shoga.

Steps:

• Cut the onion into bite-sized pieces. Cut the carrot into 3/4 inch (2cm) half rounds. Finely chop the garlic and ginger.
• Heat the oil in a pan. Before it gets very hot, add the garlic and ginger, and saute until fragrant. Add the onion and carrot, and saute another minute or so.
• Add the water, cover the pan, and simmer 10 minutes, until carrot becomes soft. Remove the pan from heat and add the curry roux, stirring until it is completely dissolved. (I found it best to break sections of the roux in smaller pieces and place one of them in a seperate bowl to pour some hot broth on it from the heat to melt it evenly before stirring it back into the big pot.)
• Return the pan to the fire and add the beef, one slice at a time, as this makes it more tender. Stir well and cook until heated through.
• Serve with hot white rice and garnish with little Japanese red pickles and or Japanese pickled scallions; purchased at most asian markets--compliments the dish with its sweet/salty flavor with a crunch. (Optional).