Japanese Curry Recipe (Using Curry Roux)
Ingredients
140 g Japanese curry roux (medium)
300 g beef (chuck, blade or gravy beef), cut into bite-sized pieces
2 onion (about 400g)
2 potato (about 300g)
1 carrot (about 200g)
2 tbsp cooking oil
1000 ml water
Instructions
- 1
Cut the onion into wedges, slicing along the grain so it keeps its shape when simmered. Peel the potatoes and remove the eyes, then cut them into bite-sized pieces. Cut the carrot and beef into bite-sized pieces.
- 2
Heat a large heavy-bottomed pot over medium heat and add 2 tablespoons of oil. Add the onions and cook slowly until soft, stirring occasionally so they do not burn.
- 3
Once the onions are coated with oil, add the potatoes, then the carrot, and finally the beef, in that order. Cook for a few minutes until all the ingredients are coated with oil and the onions have softened.
- 4
Add the water and bring to a boil. Skim off any foam from the surface, then simmer over low to medium heat for about 15 minutes, or until the vegetables are tender.
The vegetables are ready when a fork goes through them easily.
- 5
Turn off the heat and add the curry roux. Stir until fully dissolved.
Note: Turn off the heat before adding the curry roux and wait until the boiling stops. This helps the roux dissolve smoothly and prevents lumps. It also helps prevent splashing.
- 6
Once the roux has dissolved, turn the heat back on low. Simmer for about 10 minutes, stirring from the bottom of the pot occasionally to prevent burning.
- 7
When the sauce has thickened, the curry is ready. Serve with rice.
Tomoka's Note
In Australia, Golden Curry is the one you can often find at Coles or Woolworths, but if you prefer a richer curry with a bit more kick, I recommend trying Java Curry from a Japanese grocery store. For this recipe, I used a mix of Java Curry and Kokumaro curry roux, about half and half.
I often use butter instead of oil for a richer flavour. You can also use chicken or pork instead of beef, and mushrooms also go well in this curry. Japanese curry is very flexible, so you can adjust the ingredients to suit your taste. When adding the curry roux, always turn off the heat first. After the roux has dissolved and you turn the heat back on, make sure to stir from the bottom of the pot from time to time, as the curry can burn easily. I hope this recipe helps you bring a taste of Japanese home cooking into your kitchen.