How to Make Japanese Curry - A Step-by-Step Guide

Japanese curry is a beloved dish that has become a staple in Japanese cuisine. Unlike Indian or Thai curries, Japanese curry has its own unique blend of flavors and ingredients, giving it a distinct and comforting taste.

One of the reasons that Japanese curry is so popular is its versatility. It can be made with a variety of proteins such as beef, chicken, pork, or seafood, and can be customized with different vegetables to your liking. This makes it an ideal dish for family meals, di...

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Ingredients

  • 1 tablespoon vegetable oil, or more as needed
  • 1 ¾ pounds beef chuck, cut into 2-inch cubes
  • 3 onions, quartered
  • 1 tablespoon ketchup
  • 1 ½ teaspoons Worcestershire sauce
  • 1 pinch cayenne pepper, or to taste (Optional)
  • water to cover
  • 4 carrots, cut into 2-inch pieces
  • 1 cube chicken bouillon (Optional)
  • 3 medium potatoes, cut into 3-inch chunks
  • 1 ½ (3.5 ounce) containers Japanese curry roux, or more to taste

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 10 mins
  • Total Time: 1 hr 40 mins
  • Servings: 8
  • Yield: 8 servings

  • 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.
  • Nutrition

    360 cal.

    • Total Fat: 15g
    • Saturated Fat: 6g
    • Cholesterol: 49mg
    • Sodium: 293mg
    • Total Carbohydrate: 40g
    • Dietary Fiber: 4g
    • Total Sugars: 7g
    • Protein: 16g
    • Vitamin C: 25mg
    • Calcium: 50mg
    • Iron: 2mg
    • Potassium: 713mg

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