Japanese Curry Rice

カレーライス

Ingredients

500g beef chuck 2 onions 2 carrots 3 potatoes 1 box curry roux 800ml water 2 tbsp oil rice for serving

Detail Steps and Procedure

1. **Sautéing:** Heat 1 tbsp oil in large pot over medium-high (180°C/350°F). Brown beef cubes 3-4 minutes until caramelized. Remove and set aside. [CRITICAL: Don’t overcrowd pot – brown in batches] [PREP: Cut beef into 2cm cubes, carrots 1.5cm rounds, potatoes 3cm chunks]

2. **Aromatics:** In same pot, add 1 tbsp oil and cook thinly sliced onions over medium-low (150°C/300°F) for 15 minutes until golden brown. [CRITICAL: Stir every 2 minutes to prevent burning – caramelization is key for depth]

3. **Simmering:** Return beef to pot, add carrots/potatoes, pour 800ml water. Bring to boil then reduce to low simmer (85°C/185°F) for 25 minutes until vegetables are tender. Skim foam every 10 minutes.

4. **Finishing:** Turn off heat, break curry roux into pieces, stir until completely dissolved. Return to very low heat (65°C/150°F) for 5 minutes until thickened. [CRITICAL: Never boil after adding roux – causes separation] [SERVE: Over hot rice. STORE: Refrigerate 3 days or freeze 1 month. Reheat gently with splash of water.]

Related Recipes