Name: Japanese Curry
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Vegetable oil, or more as needed - 1 tablespoon; Beef chuck, cut into 2-inch cubes - 1 ¾ pounds; Onions, quartered - 3; Ketchup - 1 tablespoon; Worcestershire sauce - 1 ½ teaspoons; Cayenne pepper, or to taste (Optional) - 1 pinch; Water to cover - 1 pinch; Carrots, cut into 2-inch pieces - 4; Chicken bouillon (Optional) - 1 cube; Potatoes, cut into 3-inch chunks - 3 medium; Japanese curry roux, or more to taste - 1 ½ (3.5 ounce) containers

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Japanese Curry

1. Vegetable oil, or more as needed - 1 tablespoon

2. Beef chuck, cut into 2-inch cubes - 1 ¾ pounds

3. Onions, quartered - 3

4. Ketchup - 1 tablespoon

5. Worcestershire sauce - 1 ½ teaspoons

6. Cayenne pepper, or to taste (Optional) - 1 pinch

7. Water to cover - 1 pinch

8. Carrots, cut into 2-inch pieces - 4

9. Chicken bouillon (Optional) - 1 cube

10. Potatoes, cut into 3-inch chunks - 3 medium

11. Japanese curry roux, or more to taste - 1 ½ (3.5 ounce) containers

How to cook deliciously - Japanese Curry

1. Stage

Heat oil in a 6-quart pot over medium-high heat. Add beef and saute until brown, 5 to 7 minutes. Add onions and cook until starting to soften, about 3 minutes. Add ketchup and Worcestershire sauce. Stir to coat. Add cayenne pepper. Pour in water to cover mixture by 1 or 2 inches. Add carrots and bouillon.

2. Stage

Simmer, skimming fat off the surface of the broth as needed, for 30 minutes. Add potatoes. Stir in 1 package of curry roux and let dissolve; add remaining curry as needed to achieve desired thickness. Continue simmering until beef and vegetables are tender, about 30 minutes more.