Homemade Japanese Beef Curry Rice

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It's easy to make Japanese-style curry rice using boxed roux cubes, but have you ever wondered how to make it from scratch? Well, look no further! In this recipe, I will show you how to make your own Japanese-style curry roux to make rich and flavorful beef curry rice from scratch!

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Beef Curry

Yield

5 servings

Type

Mains

Time

40 hrs 30 mins

Level

Medium

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what you'll need:

» S&B curry powder » cumin, coriander, cloves, cardamom, ginger (powders) » beef fat, lard or butter » fresh garlic & ginger » onions » all purpose flour » beef stock » marmalade

what you'll need:

» beef shoulder » carrots, potatoes » black tea (or water) » red wine (optional) » soy sauce, Worcestershire sauce » honey, apple jam » coffee powder, garam masala, nutmeg, chili powder » cooked rice

Toast spices

Add S&B curry powder and cumin powder to a dry pan and heat on medium until fragrant. Stir occasionally to heat evenly and prevent burning.

1

Fry aromatics

In a separate pan, heat beef fat (or lard/butter) and fry finely diced garlic and ginger until fragrant. 

2

Caramelize onions

Add sliced onion and fry over medium until golden. Reduce heat to medium low and fry until caramelized (about 30 mins). Stir and sprinkle with water occasionally to prevent burning.

3

Add flour & spices

Remove the beef fat and add flour and the toasted spices from earlier. Mix thoroughly.

4

Add beef stock

Add a small amount of beef stock and mix thoroughly to loosen the paste. Add the rest gradually while stirring until smooth and evenly distributed.

5

Add more spices

Add coriander powder, marmalade, ground cloves, cardamom powder and ginger power and whisk until incorporated.

6

Simmer

Add a bay leaf and simmer uncovered for 2 hours or until thickened to a paste . Stir occasionally to prevent burning and scoop any scum that forms around the top.

7

Cool

Transfer to a container and cool. Store in the refrigerator until use (overnight if time permits) or use straight away.

8

Seal beef

Cut beef into bitesize pieces and sprinkle with salt and pepper. Heat a pot and add butter. Once melted, add the beef and seal on all sides.

9

Add vegetables

Add carrots and potatoes along with a drizzle of soy sauce, and stir fry for 1-2 minutes.

10

Add roux

Add your choice of liquid (water, tea, etc) and the roux. Break up the roux until it melts into the broth.

11

Add secret ingredients

Add your choice of secret ingredients. I added honey, apple jam, Worcestershire sauce, garam masala, coffee powder, nutmeg and red wine.

12

Simmer

Simmer until the curry reaches your desired thickness (usually 10-20 minutes).

13

Serve

Serve with rice and fukujinzuke pickles (optional). Enjoy!

14

See the full post for more information plus substitutes and additional ingredient ideas!