Description
A comforting blend of sweet and savory flavors in a hearty Japanese curry served over fluffy rice.
Ingredients
- 2 large onions
- 2 medium carrots
- 3 Yukon Gold potatoes
- 2 cloves garlic
- 1 tbsp butter
- 5 cups water or stock
- 1 lb cubed beef or protein alternative
- 8 oz Japanese curry roux
- 1 tbsp Worcestershire sauce
- 1 tbsp ketchup
- 1 tbsp honey
- 1 red apple, preferably Fuji or Honeycrisp
- 8 cups medium grain white rice or preferred rice type
Instructions
- Chop the vegetables into large chunks or slices, approximately 1-inch in size.
- Minced the garlic and grated the apple.
- Soak the potato chunks in warm water for 15 minutes.
- Salt the beef cubes and let them sit at room temperature for 10 minutes.
- In a pot over medium heat, add cooking oil and sear the beef cubes for 2-3 minutes until browned.
- Remove the beef from the pot and set aside.
- Add butter and sauté onions for around 8 minutes until caramelized.
- Stir in minced garlic and sauté for another 30 seconds.
- Add potatoes and carrots, stirring for 1 minute.
- Return the browned beef to the pot.
- Pour in 5 cups of water and add optional grated apple, honey, ketchup, and Worcestershire sauce.
- Cover and let simmer on medium-low heat for 15 minutes, stirring occasionally.
- Check doneness by piercing a potato with chopsticks; if easily penetrated, they are ready.
- Add curry roux gradually, mixing to dissolve it into the broth.
- Simmer uncovered for an additional 15 minutes until desired thickness is achieved.
- Remove from heat and serve over rice.
Notes
Allowing the curry to rest enhances its flavors. Can be stored in an airtight container for 3-4 days or frozen for up to 2 months.