Japanese Curry Rice
Japanese curry is a popular dish both at home and in casual dining establishments. Try with pork katsu for a delicious flavour combination. Beef can be substituted for chicken or pork or removed entirely for a vegetarian version. There are lots of different ways to make curry rice, so check the curry mix pack, add your favourite vegetables, and experiment.
- butter, for frying
- 1 large onion, thinly sliced
- 2 large potatoes, cut into bite-sized chunks
- 2 large carrots, cut into bite-sized chunks
- 3-4 cubes of Japanese curry roux
- 300g beef, cut into chunks (braising or stewing steak is good)
- salt and pepper, to season
- cooked Japanese rice, to serve
- Season the beef with salt and pepper.
- Cook the beef in a pan with some butter until the chunks are browned all over. Remove from the pan and leave to one side.
- Add the butter to a large pan and heat over a medium flame. Add the onion.
- Cook for around 5 minutes until the onions become transluscent.
- Add the carrots, potatoes and any other vegetables and stir.
- Fill the pan up with enough water (see instructions on the curry roux package) to completely cover all the ingredients. Bring to the boil.
- Once boiled, reduce heat to medium and simmer for 15 minutes, keeping an eye on the pan and removing any scum that appears on the surface.
- Remove the pan from the heat and allow to cool for a few moments. Add the curry roux and beef chunks, and stir well
- Replace on the heat, and leave to simmer on a medium to low heat for 15 minutes, or until the curry is thick and glossy.
- Serve with cooked Japanese rice and fukujinzuke red pickles for curry.