This Japanese curry recipe uses simple ingredients and only takes few steps to make. Adding nutritious bone broth instead of water, this dish contains many health benefits. Here are some tips for you before you start cooking.
Tip 1 – Cut root vegetables roughly into cubes
When preparing the root vegetables in this recipe – carrot, potato, try roughly cut them into small cubes that will absorb the broth and curry flavour. Especially small cubes of potatoes will dissolve and make the curry thicker. If you prefer chunky texture, cut them into larger pieces work well too. Remember to cook them until tender.
Tip 2 – Try the secret ingredient Bone Broth
The broth is crucial when making a curry. Normally you can add water or usual stock. However, adding pre-made liquid stock or bone broth packs can bring you abundant nutrients such as collagen and level up the flavour of this dish.
Tip 3 – Before adding curry roux, you must turn off the heat!
This important step will make the roux dissolve in the broth. Stir frequently after adding the curry roux can stop the build-up on the bottom of the pot.
Now let’s start cooking!
Japanese Beef Curry
What you need (for 4 servings):
- 2 tablespoons olive oil, separated
- 400 g diced beef casserole
- 1 onion, thinly sliced
- 1 clove garlic, finely chopped
- 1 carrot, peeled and cut into squares
- 1 potato, peeled and cut into squares
- 50 grams mushrooms, thinly sliced
- 1 cup or 240 ml stock (we recommend this beef bone broth)
- 1 cup or 240 ml water
- 4 blocks or 80 g Japanese curry roux
- 1 cup or 200 g rice, cooked
- In a big pot over medium-high heat, add 1 tbsp olive oil. Add stewing beef and cook for 5 minutes or until cooked through. Transfer to a plate and set aside.
- Using the same pot over medium heat, add another 1 tbsp olive oil. Add onion and sauté until tender and translucent, about 5 minutes.
- Add garlic, carrot, potato and mushroom. Sauté until just cooked through, about 8 minutes.
- Add cooked beef and stir to mix everything together. Add stock and water just enough to cover the ingredients*. Lower heat and bring it to a boil.
- Once boiling, skim off the scum and fat on the surface. You can use a strainer or big spoon to scoop out the sum into a bowl. Cover and cook over low heat for 30 minutes or until all ingredients are tender.
- Turn off the heat and add curry roux**. Put roux in a ladle, dip the ladle in the broth and use a fork to let roux dissolve in the broth.
- When all the roux dissolves and releases into the broth, turn on the lowest heat, simmer and keep stirring to prevent curry from burning.
- As the water evaporates, the broth gets thicker. Until the texture reaches your expectation, turn the heat off and let it sit for a few minutes.
- Serve with cooked rice and enjoy your curry!
*Note 1: You can adjust the ratio of stock and water depending on your taste.
**Note 2: Add less curry roux if you prefer a watery curry, add more if you like thick curry.
This dish is so easy but delicious and fulfilling. You can cook a big pot for your family or put the extra portion as leftovers in the fridge. When it sits overnight, the flavour would become stronger and blended together.
If you like a dish like this, check out more healthy recipes made with bone broth. Don’t forget to share your curry @buynatural on Instagram and Facebook!