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Today we fly to Japan to enjoy a delicious Japanese Beef Curry with Rice! I LOVE curry, on the other hand it is one of the dishes that is part of my Caribbean heritage and I must say that Japanese curry is absolutely the one that reflects the characteristics and flavor of what I know is prepared in Martinique. Most likely because it is not in powder but in blocks where it manages to maintain a sort of freshness, in fact the curry that is prepared in Martinique is in paste.
The flavor and aroma are really intense and each bite leads you to immediately want another one. The sauce is velvety because the Japanese curry is a kind of Roux, so it will thicken the sauce making it even more delicious. obviously, alongside a curry, rice cannot be missing, I used basmati because I had run out of Japanese rice. Usually Japanese Beef Curry an other tipe of curry like katsu karē is accompanied by Furkujinzuke (pickled pink daikon) or Beni Shoga cut in jullienne (pink baby ginger).
Japanese Beef Curry and Variation
Curry in Japan is a very popular dish both at home and in restaurants. Japanese Beef Curry it’s one of the most popular, but is also prepared with pork and chicken. The shrimp version is also very popular and the vegetarian version is gaining ground. There are many variations to present curry, for example one of the most popular is certainly the katsu karē a thick pork cutlet breaded in panko and fried, served with rice and covered for 2/3 by the curry sauce.
The Karē-pan (Curry Pan), which can be as long as a panzerotto or round filled with curry, breaded in panko and fried, really delicious! If you make curry at home I suggest you to put some curry away to prepare them the next day! Curry Udon and Ramen Curry are also popular.
Japanese Beef Curry is not difficult to prepare and there are several types of curry to choose from. The most used is the one in blocks but there is also the powder version. You can find them in a sweet version, like the one used in this recipe, in various degrees of spiciness and also in flavored versions such as honey or dashi broth.
Japanese Beef Curry Rice
- 1,3 kg Yellow Onion about 3 onions
- 250 g Carrots
- 280 g Potatoes
- 260 g Champignon Mushrooms
- 900 g Beef Chuck
- q.b. Salt
- q.b. Black Pepper
- 2 tbs All Purpose Flour
- 30 ml Extra Virgin Olive Oil
- 30 g Butter
- 2 cloves Garlic chopped
- 1 tsp Ginger chopped
- 1 tbs Curry sweet or spicy
- 2 tbs Triple Tomato Concentrate or normal concentrate, you can also use the
- 250 ml Red Wine sweet or spicy type to taste (I used 144 g
correspond to 3 blocks but add them according to how intense you like the curry)
- 2 l Beef Broth
- 2 Bay Leaves
- 1 package Japanese Curry
- 30 ml Milk
- 1 tbs Worcestershire
- ¼ Apple
300 g Rice
- Peel all the vegetables and wash them including the mushrooms. Cut the onions into thin slices and slice the mushrooms as well.
- Cut the potatoes in half and cut each half into quarters (also consider the size of the potatoes you use).
- Cut the carrots diagonally: Make a diagonal cut, rotate the carrot by a quarter and make the next cut by placing the blade in the center of the cut just made and continue like this.
- Cut the stew into large pieces about 3 cm and then add salt and pepper.
Preparation of the Stew
- Heat a skillet over medium-high heat by adding oil and butter. Once hot, brown the beef. at a time in order to brown it well on each side. Once well browned, set it aside on a plate.
- In a deep saucepan put 1 tbs of butter and 1 tbs of oil, heat over medium heat and brown the sliced onions, add a pinch of salt (¼ tsp) and brown until it becomes translucent and if you have time, caramelize it.
- Add garlic, ginger, and curry powder and tomato paste and sauté for 2 minutes.
- Add the stew and blend with the red wine letting the alcohol evaporate.
- Add all the vegetables and mix. Add the broth to cover everything, if necessary, add a little water. Cover and let it boil.
- Add the bay leaf and cook for about 2 hours until the meat is tender, add water if the liquid level does not cover the meat and vegetables.
- Once the vegetables are cooked and the meat is tender, add the curry in small pieces so that it melts completely. Add according to your personal taste, I used 3 blocks. If it is too thick, add a little water until you get the consistency you want.
- Add the milk and the grated apple and cook for a few minutes, taking care to turn the stew so that it does not burn. Meanwhile, cook the rice.
- Once ready, serve hot.
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