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Japanese curry

One of the most popular home-cooked meal!
Prep Time 45 minutes
Cook Time 45 minutes
Cooling time 8 hours
Course Main Course
Cuisine Japanese
Servings 8 servings

Equipment

  • pot

Ingredients
  

  • 500 g Gyusuji beef (fibrous part of beef; beef tendon)
  • 3 medium size onion
  • 2~3 medium size russel potato
  • 1 medium size carrot
  • 2 cloves garlic
  • 20 g ginger
  • 1 liter water
  • 2~3 cubes chicken soup paste
  • 1 box Japanese box-curry

For Gyusuji Preparation

  • 1 tbs sake

Instructions
 

Prepare beef

  • Boil Gyusuji (Beef) for 4 to 5 mins to remove scum.
    Rinse under running water.
  • Put in pressure cooker with green part of long green onion, ginger skin, 1 tbs sake and 1 cup of water. Secure the lid, put the weight on. Turn the heat to medium, cook until steam comes up.
  • Reduce the heat low, cook 10 mins.
    Leave it until comes to roon temperature, then chill.
    Remove the excess fat. ※optional.
    Set aside until used.

Caramelized onion

  • Mince onion and cook until caramelized.
    See my caramelized onion video.

Prepare vegetables

  • Peel carrot and cut into bite size.
  • Peel potato and cut into bite size.
  • Mince garlic and ginger.

Cooking

    • Add garlic and ginger to the caramelized onion.
      Cook until fragrant,
      Add in carrot and potato.
      Stir and cook a few minutes until the oil coat the surface of the vegetables.
    • Cut Gyusuji into bite size, add into the pot.
    • Add in water and Gyusuji cooked water.
      Bring it to a boil, skim off the scum.
      Simmer 20 mins until the vegetables are tender.
    • Turn the heat off, and add in box-curry.
      Mix 2 to 3 kinds of box-curry make a complex flavor so please do so if you can.
      Put the lid on and leave it 5~6 mins.
    • Stir until the box-curry dissolve.
      Turn the heat low, and cook until thicken.
    • Serve with steamed rice.
    Keyword curry and rice, curry rice, japanese cooking, japanese curry, japanese food, japanese recipe