How to make your own delicious and complex Japanese Beef Curry using homemade roux, made from scratch! (Serves 5-6)
- 3 1/2 tsp curry powder (I used S&B Japanese curry powder)
- 2 1/2 tsp cumin
- 1 tbsp beef fat (or lard)
- 3 garlic cloves finely minced
- 15g fresh ginger finely minced
- 1 whole white onion thinly sliced
- 50ml water
- 3 tbsp flour
- 900ml of beef bouillon (liquid stock)
- 2 tsp coriander powder
- 3 tbsp marmalade
- 1/2 tsp ground cloves
- 1 tsp cardamom powder
- 2 tsp ginger powder
- 1 bay leaf
- 1 tbsp butter
- 250g (1/2 lb) beef shoulder chopped into bitesize pieces
- 1 carrot peeled and cut into 2cm cubes
- 2 potatoes peeled and cut into 2cm cubes
- 600ml black tea
- 1 tbsp soy sauce
- 1/2 tbsp honey
- 1/2 tbsp apple jam (apple sauce or apple juice also okay)
- 1/2 tbsp Worcestershire sauce
- 1/2 tsp garam masala
- 1 tsp coffee powder
- 1/2 tsp nutmeg
- 2 tbsp red wine
- chili powder to taste
Making the Roux
- Start by adding 3 1/2 tsp curry powder and 2 1/2 tsp cumin to a pan (dry, no oil) and heat on medium. Mix them together and heat them until the flavour is release and the colour has darkened slightly.
- Take a new pan and heat on medium. Once it's hot, add 1 tbsp of beef fat.
- Once the fat has melted a little, add 3 crushed garlic cloves and 15g fresh ginger to the pan, fry until fragrant.
- Remove any excess beef fat and add 1 thinly sliced white onion.
- Fry the onion until caramelized for approximately 30 minutes (the onions will become dark brown in colour and soft). Stir occasionally and add 50ml of water half way through to stop it sticking to the bottom of the pan and help make it into a paste.
- Once the liquid has reduced to nothing and the onions resemble a thick paste, add 3 tbsp of flour and mix thoroughly.
- Next add the toasted curry powder and cumin from earlier, mix well.
- Add a small amount of bouillon liquid stock and mix until more or less smooth (no big lumps of flour etc).
- Add the rest of the bouillon gradually, mixing well each time. You might want to switch to a whisk to help make it smooth.
- Add 3 tbsp marmalade, 2 tsp coriander powder, 1/2 tsp ground cloves, 1 tsp cardamom powder and 2 tsp of ginger powder to the mixture and mix/whisk until incorporated.
- Add a bay leaf and simmer for 2 hours, stirring occasionally and removing any foam from the top using a mesh spoon.
- Once thickened to a paste texture, transfer to a container and allow to cool.
- Store in the fridge until use. (Preferably overnight.)
Making the Curry
- Cut your meat into bitesize pieces and sprinkle it with a pinch of salt and pepper.
- Heat a pot on medium and add 1 tbsp butter.
- Once melted, add your beef and fry until the surfaces are sealed.
- Next add your carrot and potato. (Cut them into small cubes so they cook faster. You can also switch these out for your preferred vegetables.)
- Add 1 tbsp of soy sauce and stir everything around, allow to cook for a few minutes.
- Add the curry roux and gradually pour in 600ml of black tea. Mix them together until combined.
- Now you can add your secret ingredients, I added 1/2 tbsp honey, 1/2 tbsp apple jam, 1/2 tbsp Worcestershire sauce, 1/2 tsp garam masala, 1/2 tsp nutmeg, 1 tsp coffee powder and 2 tbsp red wine. (You can add more and less depending on your tastes and what's available to you.)
- You can also add chili powder to increase the spiciness.
- Mix and simmer until it reaches your desired thickness. (About 10- 20 mins)
- Enjoy with Japanese white rice and some crunchy fukujinzuke pickles!
Cooking time doesn't include the time the roux is rested in the fridge. It's not an essential step but it tastes better the next day.
The curry roux is a paste and can't be made into blocks (unless you try freezing it). If you want to store it, you can keep it in the fridge for 1 week or freeze it for 1 month.
I recommend dividing the roux into portions before freezing, this recipe is for 4-5 portions.
You can also freeze the curry after it's been made. Transfer to a glass container (to prevent staining) and remove any potato in the curry (it doesn't freeze well.) It can be frozen for 1 month. Microwave to reheat.
If you want a spicier curry, you can add more chilli powder. If you want it to be sweeter add more honey and if you want it to be saltier add more soy sauce or salt. You can make it perfect for your tastes!
- Prep Time: 30 mins
- Cook Time: 4 hours
- Category: Meat
- Method: Boiling
- Cuisine: Japanese
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