Japanese Curry
This deliciously authentic Japanese curry is simple enough to make on any given night. It's made with mostly mild and sweet flavors, making it pleasing for everyone in the family!
Servings: 6
Equipment
Ingredients
- 1 pound (454 g) cubed chuck roast seasoned with salt and pepper
- 1 onion diced
- 2 large potatoes quartered into 1 inch quarters
- 3 large carrots sliced into thick rounds
- 3 celery stalks cut into 2 inch long pieces (it's not in the photo because I didn't have any on hand but traditionally, we always used it)
- 2 ½ - 3 cups (1301 ml) low-sodium beef stock or broth
- 2 curry cubes see notes section below
- Salt and pepper to taste
Instructions
- In a large heavy-bottom pan, such as a dutch oven, heat up 1 tablespoon of olive oil over medium-high heat then brown chuck roast cubes but do not cook all the way through. Remove from heat and put on a plate and set aside.1 pound cubed chuck roast
- In the same skillet, add the onion and sauté until softened.1 onion
- Add the potatoes, carrots, and celery. Cook for 5-7 minutes then add the beef stock (start with 2 1/2 cups) until it covers the ingredients. Bring to a boil then add the curry cubes. They dissolve themselves so don't worry about them. Just throw them in. Add the chuck roast back into the pot. Once mixture comes to a boil, stir, then cover and let simmer for 30-40 minutes until mixture is nice and thick. If you see the mixture is too thick, add more liquid/beef stock to thin it out but we kind of like it thicker so it's all preference.2 large potatoes, 3 large carrots, 3 celery stalks, 2 1/2 - 3 cups low-sodium beef stock or broth, 2 curry cubes
- Season with salt and pepper, to taste.Salt and pepper
- Serve generously over a bed of white rice.
Notes
Make sure you buy the right cut of meat. This recipe calls for chuck roast. It will yield the most tender dish if you buy the right cut, otherwise, it could turn out hard as a rock and like you're chewing on some beef jerky! It's easy to just buy 'beef stew cubes' or whatever they're called in store but don't. I've done it before and it comes out horrible. Chuck roast is the best! Ask your butcher if you can't find it.
So the curry cube package has 8 cubes once you break it. It comes as 2 large cubes but at the bottom of the package, you can clearly see lines of where you break them into 4 a pack, if that makes sense. Take a look at the photo. You'll see that I broke it. When I say 'two cubes' in the recipe, I mean two of the broken cubes you see above. If you're making the curry roux from scratch, I would say 2 cubes is equivalent to 2 tablespoons, but I'm not sure as I haven't ever done it that way!
Nutrition
Serving: 1 serving | Calories: 239 kcal | Carbohydrates: 20 g | Protein: 21 g | Fat: 9 g | Saturated Fat: 4 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Trans Fat: 1 g | Cholesterol: 52 mg | Sodium: 524 mg | Potassium: 1086 mg | Fiber: 3 g | Sugar: 4 g
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