Japanese Beef Curry
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
8
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Calories
450 kcal
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Cuisine
Japanese
Japanese Beef Curry
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Sara and Jane's recipe is shared with permission. Kare-raisu, or Japanese curry rice, is a thick, curried stew of potatoes, carrots, and onions, served over rice. Slightly sweet and often spicy, it is a very common dish in Japan. Every house-hold has its own variation, adding different vegetables, swapping the beef for other meats, or creating different levels of spice to meet their family’s preferences. The electric pressure cooker makes quick work of this dish, which normally takes a few hours to simmer and thicken. To be traditional, kare- raisu should be topped with pickled shallots and eaten with a spoon.
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Ingredients
- 1 tablespoon vegetable oil 15 ml
- 1 pound beef chuck shoulder roast cut into 1-inch (2.5 cm) cubes, boneless, 454 g
- 2 carrot peeled and chopped
- 1 russet potato cubed, large
- 1 turnip peeled and cubed
- 1/2 onion chopped
- 4 cloves garlic chopped
- 1 teaspoon ginger grated fresh
- 3 cups beef stock or see page 212; 705 ml
- 3 tablespoons coconut aminos or gluten-free soy sauce; 45 ml
- 2 tablespoons tomato paste 30 g
- 1 tablespoon brown sugar 12 g
- 1 tablespoon curry powder 8 g
- 1 tablespoon garam masala 8 g
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper cracked
- 1/4 teaspoon red pepper flakes
- 1 cup brown rice long-grain; 190 g
- 1 1/4 cups water 295 ml plus 3 tablespoons (45 ml), divided
- 1 tablespoon corn starch 8 g
- 2 teaspoons chives chopped, 1 g
- 1 lime cut into 8 wedges
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