Japanese Beef Curry

Method

A thick, glossy brown sauce generously coating beef chunks that pull apart with a fork. Tender vegetables infused with warm spices and dashi, served over pristine white rice.

1. 1

   Cut the beef into 3 cm cubes. Slice the onions thinly, cut the carrots into whistles, and the potatoes into regular pieces. Finely grate the apple.

2. 2

   In a pot with oil, brown the beef cubes on all sides until a brown crust forms. Remove the meat, then melt the onions over medium heat until golden and translucent.

3. 3

   Return the meat, add the pressed garlic, carrots, grated apple, honey, and dashi broth. Bring to a boil, skim off impurities, then lower the heat. Cover and simmer for 40 minutes. Add the potatoes halfway through cooking.

4. 4

   In a small pan, melt the butter. Add the flour and mix until a smooth paste is formed. Cook gently until the roux turns a hazelnut color. Stir in the curry and garam masala. Take a ladle of broth from the pot to thin the roux before incorporating it into the dish.

5. 5

   Pour the roux into the pot with the soy sauce and tonkatsu sauce. Stir gently. The sauce should thicken and become glossy, coating the spoon perfectly. Serve hot with the separately cooked white rice.