I first tried this curry when I lived in Hiroshima, Japan many years ago. I had tried other curries before, but this was very different and delicious. It is also very simple to make and I love the potatoes and carrots (big chunks for me!) along with the slightly spicy and sweet sauce.
We used to have this for dinner a lot, especially when we were very busy. A quick and easy dinner. And it makes for an easy lunch the next day.
I usually don’t use beef, but add something I grew up with in southern California: Tender Bits. What is that? Growing up in a Seventh-day Adventist family, we tried to eat vegetarian as much as possible. Some of my aunts and uncles worked for Loma Linda Foods, a local company that made vegetarian hot dogs, vegeburger, vegetarian chili and yes, Tender Bits. Luckily, I can buy it at our local supermarket here in Wisconsin.
There are other posts and recipes for Japanese curry, but here is mine. For me, it brings back memories of Japan every time I make it.
Japanese Beef Curry
1 tablespoon vegetable oil
1/2 – 1 lb beef, cut into cubes
2 yellow onions, chopped
4 medium-sized Yukon Gold potatoes
6 cups of water (more as needed)
A pinch of salt
2 boxes (3.5 ounces) curry roux (I use S & B Golden Curry, medium hot)
Steamed white rice
Pour the oil into a pot, and over medium heat, add the beef cubes. Brown the beef and remove from the pot.
Add the onion and saute until slightly brown. Add the beef, carrots and potatoes and saute for about 10 minutes, stirring frequently.
Add the water to the pot and bring it to a boil. Once it boils, bring it down to a simmer and cover. Cook until the carrots, potatoes and beef cubes are tender, about 20 minutes.
Add the curry roux cubes to the beef and vegetables and stir until they dissolve. The liquid will thicken as it cooks. Let the curry simmer for 5 – 10 minutes. If you don’t like it very thick, you can add more water.
Pour the curry over some steamed rice and enjoy!