Japanese Curry
Japanese curry is different from Indian or Thai curries. 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. It can be served over white rice or with udon noodles. This recipe is very flexible; it can easily be made for more or less people. It can also be frozen (don't put the potatoes in).
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Recipe Summary
Ingredients
Directions
Cook's Notes:
Use any beef stew meat you prefer.
Substitute soy sauce for the Worcestershire if desired.
Curry roux is found in boxes in the international aisle or an international grocery store. There are many brands with varying heat levels. I like S&B(R) and Vermont Curry. I usually mix the two brands. The more roux you use the thicker the sauce.
As with most stews, the longer you simmer the better it will taste. This can also be frozen without the potatoes.
