Japanese Beef Curry

A thick, glossy brown sauce generously coating melt-in-your-mouth beef chunks. Vegetables are tender to the core, infused with warm spices and a subtle sweetness from grated apple.

• Prep time: 25 min
• Cook time: 90 min
• Difficulty: Medium
• Calories: 723
• Protein: 37 g
• Carbs: 51 g
• Fat: 46 g

Ingredients

• 600 g Beef chuck ( cut into 3cm cubes )
• 2 piece Yellow onion ( finely sliced )
• 2 piece Carrot ( thickly sliced )
• 2 piece Potato ( medium diced )
• 1 piece Malus domestica Borkhausen ( grated )
• 50 g Minimum butter sweet
• 50 g Wheat flour
• 2 tbsp Ground curry
• 1 tsp garam masala
• 2 tbsp soy sauce
• 1 tbsp Honey
• 1 tsp Unsweetened cocoa powder
• 800 ml Mineral water
• 2 tbsp Sunflower oil
• 80 g Fukujinzuke ( drained )

Instructions

1. Sear the meat

   Heat oil in a pot. Brown the beef cubes on all sides until a brown crust forms. Remove and set aside.

2. Sauté the vegetables

   In the same fat, sauté the sliced onions until translucent. Add carrots and potatoes. Let them color slightly.

3. Simmer

   Return the meat, add water. Add the grated apple and honey. Bring to a boil, skim off impurities, then cover and simmer over low heat until the meat is tender.

4. Prepare the roux

   In a small pan, melt the butter. Pour in the flour and cook over medium heat, stirring constantly until the mixture turns hazelnut brown. Add curry powder and garam masala, toast for one minute.

5. Thicken the sauce

   Take two ladles of broth and mix them into the roux to loosen it. Pour everything into the pot. Add soy sauce and cocoa. Mix until the sauce thickens and coats the spoon.

6. Serve

   Serve the curry hot with rice. Accompany each plate with a portion of fukujinzuke to add crunch and acidity.

Chef's tips

• Cocoa powder adds deep color and a subtle bitterness that cuts through the richness.
• Don't rush the cooking: beef chuck needs time for the collagen to melt.
• Curry tastes even better the next day when reheated gently.

Storage

Keep for up to 3 days in the refrigerator in an airtight container. Freezes perfectly.