Learn how to make Japanese Beef Curry from scratch
Making Japanese Beef Curry from scratch is really challenging nowadays because we can use many kinds of instant curry paste in store. But by making our own spice blend we can get many possibilities and customize the taste if you hate particular spices.
This recipe is so rich because I use the right amount of spices and I will tell you some tips how to make slow cooked foods taste more complex and better. Slow cooked foods is food that need more than 1 hour in one process for example simmering, smoking or baking. The key is we cook it low and slow.
Tips I use for this Japanese Curry recipe:
- Use salt bit by bit in the process. Don’t use all the salt we need in the beginning or in the end of cooking. By doing this, we layering the saltiness, hence better taste.
- Make your roux until the flour turn golden brown or dark brown if you prefer. Before adding water, toast the spice mix in the roux for 1 minute so the essential oil in the spices will taste and smell stronger.
- For extra umaminess, stir fry the beef until golden brown and toss with tomato paste and cook for 1 minute. The beef will have deeper flavor and tomato paste is caramelized. The sourness in tomato paste will be reduced and the sweetness will come out.
- If all the ingredients is already on the pan, simmer in low heat for 1 hour until the beef, the potato and the carrot are fork tender.
- The ratio between meat and vegetables is 1:1. For example I use 350g beef for the meat, 200g potato and 150g carrot for the vegetables.
You can watch our tutorial video how to make Japanese Beef Curry above.
Try make this recipe and let me know in the comment below or tag our instagram account. Happy cooking!
Japanese Beef Curry From Scratch
- 350 g beef cubed
- 200 g potato cubed
- 150 g carrot cubed
- 75 g butter unsalted
- 4 tbsp flour
- 1 tbsp fenugreek seed powder
- 1 tbsp cumin seed powder
- 1 tbsp paprika powder
- 1/4 tbsp coriander seed powder
- 1/4 tbsp turmeric powder
- 2 star anise
- 1/8 tbsp nutmeg powder
- 3 tbsp cooking oil
- 1/2 onion chopped
- 2 large garlic finely chopped
- 1 tbsp tomato paste
- 1.5 tbsp granulated sugar
- 1 tsp pepper
- 2 tsp chicken seasoning
- 5 cups water
- 2 bay leaves
- green onion for garnish
Melt the butter in the pan. Add flour and toast in low heat for 5-10 minutes until the color turned brown. Stir frequently.
Add all the spice mix and stir fry for 1 minutes.
Add 1/2 cup water, stir frequently until incorporated then add another 1/2 cup. Set aside and place it in a bowl.
Heat cooking oil in a large pot over medium heat.
Add onion and stir fry until translucent.
Add beef and stir fry for 2 minutes. Add a little bit salt.
Add garlic and tomato paste and stir fry for 2 minutes.
Add 2 cups water, potato, carrot, and curry roux. Stir until the curry roux incorporated.
Add bay leaves, chicken seasoning, sugar, and pepper.
Simmer for 1 hour. Add 1/2 cup water and a little bit salt every 15 minutes.
After 1 hour, add water if the curry is too dry. Check the saltiness and add salt if needed.
Turn off the heat.
Serve with warm rice and garnish with green onion.
- If you have chicken stock, substitute the chicken seasoning & 4 cups water with chicken stock. I can’t find chicken stock in my area and I was a little bit lazy to make it. ????
- Always check the sweetness and saltiness. The amount of salt is your preference.