🍛 Japanese curry

Name: Japanese curry
Total time: 50 min
Yield: 4
Cuisine: Japan · nationwide
Ingredients: 400 g beef chuck, cut into bite-size pieces; 2 potatoes and 1 large carrot, cut into chunks; 2 onions, cut into wedges; 100 g Japanese curry roux; 700 ml water; 1 tbsp oil; 600 g cooked short-grain rice, to serve

Origin: Japan · nationwide

920kcal

per serving · 400 g

230kcal

per 100 g

24 gProtein6 g / 100 g

32 gFat8 g / 100 g

128 gCarbs32 g / 100 g

Japanese curry is a thick, mild and slightly sweet stew of beef, potatoes, carrots and onions, served over short-grain rice. The sauce is made with a curry roux, a block of spices and thickener that melts into the cooking liquid and turns it glossy and rich. It is a staple comfort food at home, in school canteens and in specialist curry shops.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

Not vegetarianbecause of: beef

Not veganbecause of: beef, curry roux

Contains glutenbecause of: curry roux

Contains dairybecause of: curry roux

Not keto32 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Soy ⚠ Milk

What it is made of

potatocarrotonionbeefcurry rouxrice

Recipe

4 servings50 min

Ingredients

400 g beef chuck, cut into bite-size pieces
2 potatoes and 1 large carrot, cut into chunks
2 onions, cut into wedges
100 g Japanese curry roux
700 ml water
1 tbsp oil
600 g cooked short-grain rice, to serve

Method

Heat the oil and brown the beef on all sides.
Add the onion and cook until it softens, then add the carrot and potato.
Pour in the water, bring to the boil, skim, and simmer for 20–25 minutes until the vegetables are tender.
Turn off the heat, break in the curry roux and stir until it melts.
Simmer for 5 more minutes, stirring, until thick. Serve over rice.

How to make it lighter

Use lean beef and skim the fat off the stew before adding the roux.
Add more carrot, onion or other vegetables and serve a smaller mound of rice.
Use slightly less roux and a little more water for a lighter sauce.

History

Curry reached Japan in the late nineteenth century via the British, which is why it is often called a Western-style dish there. It became widespread through the navy and army, and instant curry roux blocks later made it one of the most popular home meals in the country.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →