Authentic Japanese Curry Recipe

Ingredients

• 1 tablespoon vegetable oil, or more as needed
• 1.75 pounds beef chuck, cut into 2-inch cubes
• 3 onions, quartered
• 1 tablespoon ketchup
• 1.5 teaspoons Worcestershire sauce
• 1 pinch cayenne pepper, or to taste
• water to cover
• 4 carrots, cut into 2-inch pieces
• 1 cube chicken bouillon
• 3 medium potatoes, cut into 3-inch chunks
• 1.5 (3.5 ounce) containers Japanese curry roux, or more to taste

Instructions

1. In a large 6-quart pot, heat oil over medium-high heat. Add the beef and sauté until nicely browned, approximately 5 to 7 minutes. Introduce the onions and cook until they begin to soften, around 3 minutes. Incorporate the ketchup and Worcestershire sauce, stirring well to ensure the beef and onions are fully coated. Add the cayenne pepper for a touch of heat. Pour in enough water to cover the mixture by 1 to 2 inches. Finally, add the carrots and bouillon.
2. Reduce heat to low, cover, and simmer gently for 30 minutes, skimming off any fat that rises to the surface of the broth as needed. Add the potatoes and stir in 1 package of curry roux, allowing it to fully dissolve. Incorporate any remaining curry roux as needed to achieve your preferred thickness. Continue to simmer until the beef and vegetables are perfectly tender, approximately 30 minutes more.

Nutrition

• Calories: 360 kcal
• Fat Content: 15 g
• Fiber Content: 4 g
• Sugar Content: 7 g
• Sodium Content: 293 mg
• Protein Content: 16 g
• Cholesterol Content: 49 mg
• Carbohydrate Content: 40 g
• Saturated Fat Content: 6 g
• Unsaturated Fat Content: 0 g