Japan · Meat Dishes

Japanese Curry Rice

Japan's most beloved comfort food — tender beef, potato, carrot, and onion slow-braised in a rich, mildly sweet curry sauce thickened with a flour roux.

90 min✻4 servings✻400 kcal
Japanese Curry Rice

Ingredients

  • beef brisket or neck500 g
  • large potato, cut into large chunks1
  • carrot, cut into thick rounds1
  • onion, cut into half-rings1
  • vegetable oil2 tbsp
  • flour2 tbsp
  • curry powder1 tbsp
  • broth or water500 ml
  • soy sauce1 tbsp
  • sugar1 tsp
  • salt and pepper to taste

Method

  1. 1Heat oil in a large pot. Brown the beef on all sides until golden. Remove and set aside.
  2. 2In the same pan, fry the onion until golden, then add the potato and carrot.
  3. 3In a small separate pan, fry the flour until it smells nutty. Add curry powder and fry 30 more seconds.
  4. 4Combine the meat, vegetables, and curry paste in the main pot. Pour in the broth. Add soy sauce, sugar, salt and pepper.
  5. 5Braise covered on low heat for 1–1.5 hours until the meat is very tender and the sauce is thick and glossy.
  6. 6Serve with steamed rice or udon noodles.