Japanese Beef Curry
Ingredients
- 600 gBeef chuck (cut into 3cm cubes)
- 2 pcYellow onion (finely sliced)
- 2 pcCarrot (thickly sliced)
- 2 pcPotato (medium diced)
- 1 pcMalus domestica Borkhausen (grated)
- 50 gUnsalted butter
- 50 gWheat flour
- 2 tbspGround curry
- 1 tspgaram masala
- 2 tbspsoy sauce
- 1 tbspHoney
- 1 tspUnsweetened cocoa powder
- 800 mlMineral water
- 2 tbspSunflower oil
- 80 gFukujinzuke (drained)
Method
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.
- 1
Heat oil in a pot. Brown the beef cubes on all sides until a brown crust forms. Remove and set aside.
- 2
In the same fat, sauté the sliced onions until translucent. Add carrots and potatoes. Let them color slightly.
- 3
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
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
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 the curry hot with rice. Accompany each plate with a portion of fukujinzuke to add crunch and acidity.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for up to 3 days in the refrigerator in an airtight container. Freezes perfectly.
