Japanese Curry

Name: Japanese Curry
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Ingredients: 1 tablespoon vegetable oil, or more as needed; 1.75 pounds beef chuck, cut into 2-inch cubes; 3 onions, quartered; 1 tablespoon ketchup; 1.5 teaspoons Worcestershire sauce; 1 pinch cayenne pepper, or to taste; water to cover; 4 carrots, cut into 2-inch pieces; 1 cube chicken bouillon; 3 medium potatoes, cut into 3-inch chunks; 1.5 (3.5 ounce) containers Japanese curry roux, or more to taste

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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).

Recipe by MMSVA

Updated on November 26, 2022

close up view of Japanese Curry with rice and potatoes in a bowl

2

Prep Time:

30 mins

Cook Time:

1 hr 10 mins

Total Time:

1 hr 40 mins

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

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

Directions

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.

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.

Nutrition Facts (per serving)

360	Calories
15g	Fat
40g	Carbs
16g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 360
% Daily Value *
Total Fat 15g	20%
Saturated Fat 6g	31%
Cholesterol 49mg	16%
Sodium 293mg	13%
Total Carbohydrate 40g	15%
Dietary Fiber 4g	15%
Total Sugars 7g
Protein 16g
Vitamin C 25mg	123%
Calcium 50mg	4%
Iron 2mg	13%
Potassium 713mg	15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.