Japanese Beef Curry with Curry Roux
Japanese Beef Curry with curry roux is very comforting and is one of the most popular dishes in Japan!
Super comforting and hearty beef stew with savoury and sweet thick curry, this is so perfect when the weather is chilly and rainy. However, my family loves it all year long. LOL
Curry is the most important ingredient in this recipe, as you may already know when you read the heading.
Curry roux is made from butter, flour, and a combination of spices, which can include cumin, cardamom, cayenne pepper, turmeric, or Japanese curry powder. Please be noted that Curry Roux is not the healthiest but they are so convenient and delicious.
Did you know Japanese curry is a little different from curry from all around the world? Their curry is sweeter and thicker in texture. I absolutely love Japanese curry, who’s with me?
Today I am sharing the simplest Japanese beef curry with curry roux recipe with you. I guarantee you will love it!
Here are some of my other favourite Japanese Recipes:
What do you need to make this Japanese beef Curry with curry roux?
- Beef brisket
- Onion
- Carrot
- Potato
- Japanese cooking wine
- cooking oil
- Curry Roux
- Water
Why do we need to blanch the meat for this Japanese Beef Curry with curry roux?
Blanching is a common technique used in Asian cuisine to partially cook meat, seafood or vegetables before stir-frying, braising or stewing. There are several reasons why we use this technique:
- Sanitization: Blanching meat helps to remove impurities, such as blood and scum, from the surface of the meat, which can improve the final flavour and appearance of the dish.
- Retaining texture: Blanching meat briefly in boiling water can help to firm up the texture of the meat and prevent it from becoming tough and chewy during the cooking process.
- Removing excess fat: Blanching can also help to remove excess fat from the surface of the meat, which can be beneficial for health reasons.
- Reducing cooking time: Blanching meat can also reduce the cooking time required in the final dish, which can be particularly helpful for stir-fry dishes that require quick and high-heat cooking.
Overall, blanching is a versatile technique that can help to improve the quality and flavour of many Asian dishes.
How to make this Japanese Beef Curry with curry roux?
Peel and Chop carrot and potato.
Cut Onion into thin slices.
Heat an oiled frying pan, put the onion in, and let it cook for a few minutes until fragrant. Then pour in cooking wine, and let it cook for 30 sec until the alcohol evaporated. Set aside.
Heat an oiled frying pan again, and sear both sides of the potato. Set aside
Transfer carrot, onion, and potato into a pot – preferably cast iron cocotte or Dutch oven. Heat it over medium-high heat, then add water.
In the meantime, Blanch the meat in a large pot of water, rinse and set aside.
When the water is boiling, add the beef and cover it with a lid. Let the whole thing simmer for 1.5-2 hours.
Remove the beef, and set it aside to cool down a little bit before cutting. Cut the curry roux into smaller pieces. This will help it to melt quicker in the stew.
Use a soup ladle spoon to hold all the curry roux, and dissolve it in the soup with chopsticks.
Cut the beef into small pieces, put them back in the pot, and mix well.
Serve with rice when warm. Garnish with chopped green onion if you like.
Enjoy this Japanese Beef Curry with curry roux with your loved ones.
Shopping list for making this Japanese Beef curry with Curry Roux recipe:
- Golden Curry Roux
- Large cooking pot
- Chopping boards
- Chef Knife
- Frying pan
- Dutch oven
- Cast Iron cocotte
How long does beef stew take to cook?
The purpose of braising is to break down the connective tissue and fat, creating deliciously soft and juicy meat. It usually takes at least 90 minutes for the connective tissue to break down, and 120 minutes for a more tender result.
I have tried to use different heating methods to cook beef stew, such as the oven, sous vide, slow cook and so on. As long as the beef stew is heated for 90 minutes or more, the beef will be tender and soft.
I prefer 120 minutes for this Japanese beef curry with a curry roux recipe for a fork-tender texture.
How long does this Japanese beef curry with curry roux last in the fridge?
Properly cooked stew will last for 3-4 days in the fridge. I have tried to reserve the sauce and use it for soup udon, curry katsu, and many more different dishes. You will be surprised by how versatile the curry sauce is!
Just to make sure you only reheat the proportion you need, do not reheat the whole thing every time, bacteria may grow in the cooling process.
Super Easy And Delicious Japanese Beef Curry With Curry Roux
Equipment
- 1 Strainer
Ingredients
- 1 beef brisket
- 1 Onion
- 2 Carrots
- 2 Potatoes
- 1 cup Cooking Wine
- 1 L Water
- 2 Cubes Curry Roux
Instructions
- Peel and Chop carrot and potato. Then, cut Onion into thin slices.
- Heat an oiled frying pan, put the onion in, and let it cook for a few minutes until fragrant. Then pour in cooking wine, and let it cook for 30 sec until the alcohol evaporated. Set aside.
- Heat an oiled frying pan again, and sear both sides of the potato. Set aside
- Transfer carrot, onion, and potato into a pot – preferably cast iron cocotte or dutch oven. Heat it over medium-high heat, then add water, until boiling.
- In the meantime, Blanch the meat in a large pot of water, rinse and set aside.
- When the water is boiling, add the beef and cover it with a lid. Let the whole thing simmer for 1.5-2 hours.
- Remove the beef, and set it aside to cool down a little bit before cutting. Cut the curry roux into smaller pieces. This will help it to melt quicker in the stew.
- Use a soup ladle spoon to hold all the curry roux, and dissolve it in the soup with chopsticks.
- Cut the beef into small pieces, put them back in the pot, and mix well.
- Serve with rice when warm. Garnish with chopped green onion if you like.
- Enjoy!
Video
Nutrition
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Enjoy this Japanese Beef Curry with Curry Roux with your loved ones!
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