How to Make Delicious Japanese Curry Using Curry Roux
Japanese Curry, known for its thick consistency and rich flavor, is a very popular and beloved dish enjoyed by people of all ages in Japan. Simply following the instructions on a store-bought curry roux package will yield satisfying results, but with a few thoughtful tweaks, you can make it even more delicious. Here, I’d like to share a recipe I have developed over the years while growing up in Japan to help you make your curry taste better than ever.
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Servings: 5
Ingredients
- 5 servings cooked Japanese short-grain rice (about 5.6 oz / 160 g per serving)
- 0.66 lb thinly sliced beef or beef chunks (You can also use other types of meat, such as chicken or pork. Well-marbled or fatty cuts are recommended.)
- 0.9 lb onions
- 5 oz carrots
- a pinch of salt (for the beef)
- a pinch of ground black pepper (for the beef)
- water (as specified on the curry roux package)
- ½ package Japanese curry roux
Instructions
- Thinly slice the onions. Cut the carrots and beef into bite-sized pieces.
- Heat some oil or butter in a large pot. Once the oil is hot, add the beef, season with salt and black pepper, and sauté over medium heat until cooked through. Then, remove the beef from the pot and set it aside on a plate.
- Add the onions to the same pot and sauté over medium heat, stirring occasionally, until they become translucent or lightly browned (this will take about 5-10 minutes).
- Add the carrots to the pot and cook briefly with the onions.
- Pour in the amount of water specified on the curry roux package and bring it to a boil. Once boiling, skim off any foam that rises to the surface and let it simmer over low heat for 15-20 minutes. At this point, whether or not to cover it depends on the instructions on the roux package you are using.
- Turn off the heat, then add the curry roux to the pot, stirring with a ladle or spoon until completely dissolved.
- Return the beef to the pot. Heat the pot again over low heat and simmer for about 5 minutes, stirring occasionally to prevent scorching, until the sauce thickens.
- Serve the curry with rice.
Notes
- You can store it in the refrigerator for up to 2 days. Once the curry has cooled to room temperature, refrigerate it as soon as possible. Leaving it at room temperature allows Clostridium perfringens bacteria to multiply, increasing the risk of food poisoning. Also, be sure to reheat the stored curry thoroughly before eating.
Nutrition
Calories: 358.01kcal Carbohydrates: 47.34g Protein: 18.16g Fat: 11.14g Saturated Fat: 4.52g Polyunsaturated Fat: 0.6g Monounsaturated Fat: 4.74g Cholesterol: 41.72mg Sodium: 1022.36mg Potassium: 511.87mg Fiber: 3.65g Sugar: 13.62g Vitamin A: 4739.08IU Vitamin C: 7.71mg Calcium: 61.14mg Iron: 3.66mg
Enjoyed this recipe?I’d really appreciate it if you shared it with your friends.
