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Japanese curry

Japanese curry (カレ) sometimes called karī is one of the most popular dishes in Japan consisting of curried vegetables, meat and rice.

Prep Time
40 mins
Cook Time
1 hr
Rest Time
20 mins
Total Time
1 hr 40 mins
Servings: 6 people
Course: Main Course
Cuisine: Asian , Japanese

Ingredients

For the curry roux
  • 4 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 1 teaspoon curry powder
  • 1 tablespoon garam masala
  • ¼ teaspoon cayenne pepper
For the curry
  • 10 oz. beef shank cubed
  • 1 tablespoon Worcestershire sauce 
  • 2 onions diced
  • 2 potatoes cut in 1-inch cubes
  • 1 carrot cut in 1-inch cubes
  • 3 tablespoons vegetable oil
  • 3½ cups water
For the rice
  • 3 cups japonica rice or other round rice
  • 3 cups water

Instructions

Japanese curry roux
    Cup of Yum
  1. In a saucepan, melt the butter over medium-low heat. When the butter is completely melted, add the flour.
  2. Whisk the butter and the flour. Stir for 2 minutes then lower the heat and cook over very low heat for 20 minutes.
  3. After 20 minutes, the roux will turn light brown. Add the garam masala, curry powder and Cayenne pepper and stir well. Cook and stir for 30 seconds, remove from heat and set aside.
Rice
  1. Soak the rice in a large bath of water for 5 minutes.
  2. Transfer it to a strainer and rinse it thoroughly by rubbing it between the two palms of your hand.
  3. Drain and add into a large saucepan.
  4. Add the water.
  5. Allow the rice to soak for 15 minutes in this water, which will be used for cooking.
  6. Cover and set heat to medium to high.
  7. One minute after reaching boiling point, lower the heat and cook covered over low heat for 15 minutes.
  8. Remove from the stove and set aside for about ten minutes covered.
Curry
  1. Place the meat and vegetables in a Dutch oven with the vegetable oil, and sauté for a few minutes.
  2. Add the water and cook over medium heat for 40 minutes, covered.
  3. Skim the fat while cooking.
  4. Turn the heat off.
  5. Add the curry roux.
  6. Add the uster sauce.
  7. Place the pot back on the heat and cook over low heat for 15 minutes or until the sauce has thickened.
  8. Serve with rice.