Japanese Curry from Scratch with Roux-Making

Ingredients

• 300 g Beef chuck, cut into 1-inch cubes
• 2 medium Russet potatoes, cut into chunks
• 2 medium Carrots, cut into chunks
• 1 large Onion, thinly sliced
• 4 tbsp Butter
• 4 tbsp All-purpose flour
• 2 tbsp Curry powder
• 1 tsp Garam masala
• 1 tbsp Tomato paste(optional)
• 600 ml Beef or chicken stock
• 1 tbsp Soy sauce
• 1/2 apple Grated apple(optional)
• 1 Bay leaf(optional)
• to taste Salt and black pepper
• 2 servings Cooked Japanese short-grain rice

Instructions

1. 1

   Prep all vegetables: slice the onion, cube the beef, and chop the potatoes and carrots into bite-sized chunks (about 15 minutes).

2. 2

   Heat 1 tbsp butter in a heavy pot over medium heat. Season the beef with salt and pepper, brown on all sides, then remove and set aside.

3. 3

   In the same pot, melt the remaining 3 tbsp butter and add the sliced onion. Cook slowly for 15-20 minutes until deeply golden and caramelized.

4. 4

   Add the flour and stir constantly for 3-4 minutes to make a roux. Add the curry powder, garam masala, and tomato paste, cooking 1 more minute until fragrant. Transfer the roux to a bowl and set aside.

5. 5

   Return the beef to the pot, add the stock, bay leaf, and grated apple. Bring to a simmer, skim any foam, then cover and simmer gently for 45 minutes.

6. 6

   Add the potatoes and carrots and simmer uncovered for another 20-25 minutes until tender.

7. 7

   Whisk the reserved curry roux into the simmering broth until fully dissolved and thickened. Stir in the soy sauce and simmer 5 more minutes. Adjust salt and pepper to taste.

8. 8

   Serve hot over freshly cooked Japanese rice.