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Homemade Japanese beef curry rice from scratch served on a white oval plate with fukujinzuke pickles

Homemade Japanese Beef Curry (Kare Raisu)

5 from 1 vote
By Yuto Omura
https://sudachirecipes.com
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!
Prep Time30 minutes
Cook Time4 hours
Total Time4 hours 30 minutes
Course Dinner, Main Course
Cuisine Japanese
Servings 5 portions
Prep Time: 30 minutes
Cook Time: 4 hours
Total Time: 4 hours 30 minutes
Course: Dinner, Main Course
Cuisine: Japanese
Servings: 5 portions

Ingredients 
 

Roux

  • 3 ½ tsp S&B curry powder
  • 2 ½ tsp cumin powder
  • 1 tbsp beef fat or lard
  • 3 cloves garlic finely minced
  • 15 g ginger root finely minced
  • 200 g yellow onion(s) thinly sliced
  • 50 ml water
  • 3 tbsp all-purpose flour
  • 900 ml beef stock liquid
  • 2 tsp coriander powder
  • 3 tbsp sweet orange marmalade
  • ½ tsp ground cloves
  • 1 tsp cardamom powder
  • 2 tsp ginger powder
  • 1 bay leaf

Curry

  • 1 tbsp unsalted butter
  • 250 g beef shoulder bitesize pieces
  • 150 g carrot(s) peeled and roughly cut
  • 200 g potato(s) peeled and roughly cut
  • 600 ml black tea
  • 1 tbsp soy sauce
  • ½ tbsp honey
  • ½ tbsp apple jam apple sauce or apple juice is also okay
  • ½ tbsp Worcestershire sauce
  • ½ tsp garam masala
  • 1 tsp coffee powder
  • ½ tsp nutmeg powder
  • 2 tbsp red wine
  • chili powder

To Serve

Instructions 

Making the Roux

  • Start by adding 3 ½ tsp S&B curry powder and 2 ½ tsp cumin powder to a dry pan and heat on medium until the flavour is released and the colour has darkened slightly. Stir occasionally to ensure even heating.
    Heating curry powder and cumin in a pan
  • Heat a new pan on medium and add 1 tbsp beef fat (or fat of your choice). Once it has melted a little, add 3 cloves garlic and 15 g ginger root and lightly fry until fragrant.
    Frying garlic and ginger with a cube of beef fat
  • Add 200 g yellow onion(s) and fry over a medium heat until golden and translucent.
    frying onion with garlic, ginger and beef fat
  • Reduce the heat to medium low and continue to fry until caramelized (this takes approximately 30 minutes). Stir occasionally to prevent burning and add a few tablespoons of water if it starts to stick.
    caramelized onion in a pan
  • Once the onions are caramelized and dark brown, remove the beef fat and mix in 3 tbsp all-purpose flour.
    caramelized onion mixed with flour
  • Next add the toasted curry powder and cumin from earlier, and mix thoroughly.
    caramelized onion mixed with curry powder
  • Add a small amount of beef liquid stock and mix vigorously to loosen up the paste.
    gradually adding beef stock to curry roux, mixing until smooth
  • Add the rest of the beef stock gradually, mixing thoroughly each time. You might want to switch to a whisk to help make it smooth.
    curry roux simmering in a pan
  • Add 2 tsp coriander powder, 3 tbsp sweet orange marmalade, ½ tsp ground cloves, 1 tsp cardamom powder and 2 tsp ginger powder to the mixture and whisk until incorporated.
    adding coriander, marmalade, ground cloves, cardamom and ginger powder to simmering homemade curry roux
  • Add 1 bay leaf and simmer for 2 hours without a lid. Stir occasionally and remove any scum/foam that forms around the edges.
    simmering homemade curry roux with bayleaf
  • Once the liquid has evaporated and you're left with a thick paste, transfer it to a container and allow to cool.
    thickened curry roux in a metal container
  • Cover and store in the fridge until ready use. (If you have time, rest overnight.)
    homemade curry roux stored in a container with a lid.

Making the Curry

  • Cut 250 g beef shoulder into bitesize pieces and sprinkle it with a pinch of salt and pepper.
    chunks of beef sprinkled with salt and pepper in a metal mixing bowl
  • Heat a pot on medium and add 1 tbsp unsalted butter. Once melted, add the beef and fry until the surfaces are sealed.
    sealing beef in a pot with butter
  • Next add 150 g carrot(s), 200 g potato(s) and 1 tbsp soy sauce. Stir over the heat for 1-2 minutes.
    sealed beef in a pot with potato, carrot and soy sauce
  • Add the curry roux and gradually pour in 600 ml black tea. Mix thoroughly to break up the roux into the tea.
    adding homemade curry roux to pot with black tea.
  • Now you can add your choice of secret ingredients, I added ½ tbsp honey, ½ tbsp apple jam, ½ tbsp Worcestershire sauce, ½ tsp garam masala, 1 tsp coffee powder, ½ tsp nutmeg powder and 2 tbsp red wine. (You can add more and less depending on your tastes and what's available to you.)
    adding secret ingredients to curry such as honey, apple jam, Worcestershire sauce, garam masala, coffee powder, nutmeg, and red wine
  • Mix and simmer until it reaches your desired thickness. (About 10- 20 mins)
    Simmered Japanese beef curry
  • Enjoy with Japanese white rice and some crunchy fukujinzuke pickles!
    Homemade Japanese beef curry from scratch on a oval plate with rice and fukujinzuke pickles

Notes

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 up to 4 days 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 root vegetables in the curry (it doesn't freeze well.) It can be frozen for 1 month. Microwave to reheat and add freshly cooked vegetables.
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. Adjust to suit your taste!