Japanese Curry recipe
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- 1 tablespoon vegetable oil, or more as needed 1 ¾ pounds beef chuck, cut into 2-inch cubes 3 onions, quartered 1 tablespoon ketchup 1 ½ teaspoons Worcestershire sauce 1 pinch cayenne pepper, or to taste water to cover 4 carrots, cut into 2-inch pieces 1 cube chicken bouillon 3 medium potatoes, cut into 3-inch chunks 1 ½ (3.5 ounce) containers Japanese curry roux, or more to taste
Nutrition Info
- 360.4 caloriescarbohydrate: 40 gcholesterol: 49.4 mgfat: 15.4 gfiber: 4.2 gprotein: 16 gsaturatedFat: 6.2 gservingSize: -sodium: 292.8 mgsugar: 6.5 gtransFat: : -unsaturatedFat: : -
Directions Japanese Curry
Directions
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Heat oil in a 6-quart pot over medium-high heat. Add beef and saute until brown, 5 to 7 minutes. Add onions and cook until starting to soften, about 3 minutes. Add ketchup and Worcestershire sauce. Stir to coat. Add cayenne pepper. Pour in water to cover mixture by 1 or 2 inches. Add carrots and bouillon.
Simmer, skimming fat off the surface of the broth as needed, for 30 minutes. Add potatoes. Stir in 1 package of curry roux and let dissolve, add remaining curry as needed to achieve desired thickness. Continue simmering until beef and vegetables are tender, about 30 minutes more.