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Japanese-Style Beef Curry
Curry likely arrived in Japan in the late 19th century with the British who ruled India at the time. The dish was adapted to suit local palates, and Japanese curry, as we now know it, is a much-loved food the world over. It is essentially a thick, savory-sweet, spiced sauce—sometimes ingredients are cooked in it, sometimes the sauce is spooned onto fried cutlets or even plain rice. Most home cooks use store-bought curry “bricks” to make Japanese curry, but we use a mixture of curry powder and garam masala to approximate the flavor. Serve this with steamed short-grain rice and, if you can find it, fukujinzuke, a crunchy, sweet-salty Japanese relish that almost always accompanies curry.
4-6
Servings
Tip
Don’t slice the carrots much larger than ¼ inch or the sauce will over-reduce and become too thick by the time the carrots are tender.
1 hour
20 minutes active
Ingredients
-
1½
pounds boneless beef short ribs, trimmed and cut into ½-inch chunks
-
¼
cup all-purpose flour
Directions
-
01In a medium bowl, toss the beef with the flour until well coated and no flour remains. In a large pot over medium-high, heat the oil until shimmering. Add the beef, reduce to medium and cook, stirring, until lightly browned, about 3 minutes.
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Wow, great adaptation to a classic! My school mate was Japanese and we would have have S&B "Brick" curry after school with rice and nori rolled into a handroll. I've always loved the flavors but never cared for the prepared curry as it usually contains MSG. This recipe successfully captured the essence of the umami rich Japanese curry dish I've become accustomed to. I served it over Korean potato starch noodles and was great. Thanks for the recipe!
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