Japanese Sweet And Spicy Beef Curry Recipes

JAPANESE BEEF CURRY

Japanese Beef Curry image

Made with beef, potatoes, carrots, mushrooms, and curry roux, this savory and hearty Japanese Beef Curry makes for a fabulous introduction to new curry eaters. Adapted to Japanese tastes, it's mild and sweet with a stew-like consistency. Even children enjoy it thoroughly! You have to give this easy recipe a try.

Provided by Namiko Chen

Time 3h

Number Of Ingredients 24

Ingredients

2 onions ((large; 1¼ lb, 567 g for 8 servings))
2 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.) ((divided for the onions and beef))
2 Tbsp unsalted butter ((divided for the onions and beef))
1 russet potato ((11 oz, 309 g for 8 servings))
1 carrot ((large; 8 oz, 230 g for 8 servings))
6 cremini mushrooms ((2.6 oz, 80 g for 8 servings))
1 knob ginger ((1 inch, 2.5 cm; ½ tsp grated for 8 servings))
1 clove garlic ((minced))
1¼ lb boneless chuck roast
¼ tsp kosher salt (Diamond Crystal; use half for table salt)
¼ tsp freshly ground black pepper
1 Tbsp all-purpose flour (plain flour)
½ cup red wine
½ Tbsp Japanese curry powder
1 Tbsp tomato paste ((or ketchup))
4 cups beef stock/broth
⅛ apple ((I use Fuji apple; add more for sweetness; substitute 1 Tbsp honey or mango chutney for 8 servings))
1 Tbsp Worcestershire sauce
2 Tbsp milk
1 bay leaf
1 box Japanese curry roux
cooked Japanese short-grain rice ((1-1½ cups (180-270 g) per person))
fukujinzuke (Japanese red pickled vegetables) ((optional))
rakkyo (Japanese pickled scallion) ((optional))

Steps:

Gather all the ingredients.

Nutrition Facts : Calories 426 kcal, Carbohydrate 28 g, Protein 23 g, Fat 20 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 73 mg, Sodium 938 mg, Fiber 4 g, Sugar 10 g, UnsaturatedFat 9 g, ServingSize 1 serving

JAPANESE BEEF CURRY

Japanese Beef Curry image

Japanese-style beef curry, easy to make! Serve with freshly cooked rice.

Provided by Giuliana

Categories Main Dish Recipes Curries Beef

Time 40m

Yield 6

Number Of Ingredients 7

Ingredients

1 tablespoon olive oil
1 pound beef stew meat, cut into 1/2-inch cubes
2 medium onions, diced
5 medium carrots, cut into 1/4-inch rounds
6 cups warm water, or more as needed
3 large potatoes, peeled and cut into 1/2-inch cubes
2 (3.5 ounce) containers curry sauce mix (such as S&B® Golden Curry®)

Steps:

Heat oil in a large saute pan over medium heat. Add beef and stir-fry until browned and no longer pink in the centers, 5 to 7 minutes. Add onions and carrots; stir-fry until onions start to turn golden, 7 to 8 minutes.
Pour in water and add potatoes; add more water if needed to cover. Cover the pan with a lid and cook until potatoes are soft, 10 to 12 minutes. Add curry sauce mix and stir until mixture thickens, 3 to 5 minutes.

Nutrition Facts : Calories 484.2 calories, Carbohydrate 57.4 g, Cholesterol 42 mg, Fat 20.5 g, Fiber 6.1 g, Protein 20 g, SaturatedFat 5.6 g, Sodium 1444.1 mg, Sugar 5.4 g

JAPANESE CURRY

Japanese Curry image

Japanese curry is different from Indian or Thai curries. It is more of a brown stew and it can be mild or spicy, depending on your tastes. The curry roux, from no heat to very spicy, can be bought at any international grocery store. It can be served over white rice or with udon noodles. This recipe is very flexible; it can easily be made for more or less people. It can also be frozen (don't put the potatoes in).

Provided by MMSVA

Categories World Cuisine Recipes Asian Japanese

Time 1h40m

Yield 8

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil, or more as needed
1 ¾ pounds beef chuck, cut into 2-inch cubes
3 onions, quartered
1 tablespoon ketchup
1 ½ teaspoons Worcestershire sauce
1 pinch cayenne pepper, or to taste
water to cover
4 carrots, cut into 2-inch pieces
1 cube chicken bouillon
3 medium potatoes, cut into 3-inch chunks
1 ½ (3.5 ounce) containers Japanese curry roux, or more to taste

Steps:

Heat oil in a 6-quart pot over medium-high heat. Add beef and saute until brown, 5 to 7 minutes. Add onions and cook until starting to soften, about 3 minutes. Add ketchup and Worcestershire sauce. Stir to coat. Add cayenne pepper. Pour in water to cover mixture by 1 or 2 inches. Add carrots and bouillon.
Simmer, skimming fat off the surface of the broth as needed, for 30 minutes. Add potatoes. Stir in 1 package of curry roux and let dissolve; add remaining curry as needed to achieve desired thickness. Continue simmering until beef and vegetables are tender, about 30 minutes more.

Nutrition Facts : Calories 360.4 calories, Carbohydrate 40 g, Cholesterol 49.4 mg, Fat 15.4 g, Fiber 4.2 g, Protein 16 g, SaturatedFat 6.2 g, Sodium 292.8 mg, Sugar 6.5 g

JAPANESE SWEET AND SPICY BEEF CURRY

Japanese Sweet and Spicy Beef Curry image

Japanese curry is like making beef stew but with a lot more flavor! All the spices are in the "roux"--a dry curry paste that looks like a chocolate bar so you don't have to buy a ton of seasonings! They are labeled mild, medium, or hot and commonly found at asian markets in boxes branded "S&B" or "House". A common Japanese dish eaten at home, this recipe is from the iron chef winner Katsuyo Kobayashi. It is published in her book, "the Quick and Easy Japanese Cookbook". You could also substitute the beef strips with chicken instead, both are quite good!

Provided by lemonlylime

Categories Curries

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 onion
1 garlic clove
1 inch fresh ginger
1 tablespoon vegetable oil (for frying)
5 cups water
3 1/2 ounces curry paste (actually called roux, sold in rectangular box)
11 ounces beef, thinly sliced

Steps:

Cut the onion into bite-sized pieces. Cut the carrot into 3/4 inch (2cm) half rounds. Finely chop the garlic and ginger.
Heat the oil in a pan. Before it gets very hot, add the garlic and ginger, and saute until fragrant. Add the onion and carrot, and saute another minute or so.
Add the water, cover the pan, and simmer 10 minutes, until carrot becomes soft. Remove the pan from heat and add the curry roux, stirring until it is completely dissolved. (I found it best to break sections of the roux in smaller pieces and place one of them in a seperate bowl to pour some hot broth on it from the heat to melt it evenly before stirring it back into the big pot.)
Return the pan to the fire and add the beef, one slice at a time, as this makes it more tender. Stir well and cook until heated through.
Serve with hot white rice and garnish with little Japanese red pickles and or Japanese pickled scallions; purchased at most asian markets--compliments the dish with its sweet/salty flavor with a crunch. (Optional).

Nutrition Facts : Calories 648.3, Fat 62.1, SaturatedFat 24, Cholesterol 77.2, Sodium 43.3, Carbohydrate 17.3, Fiber 8.7, Sugar 1.9, Protein 9.9

WEST INDIAN SPICY BEEF CURRY

West Indian Spicy Beef Curry image

From Food and Drink Magazine Autumn 2006. An unusual curry for the curry aficionado. West Indian Curry is slightly different-the mix of spices is a little sweeter with more cinnamon, anise and turmeric in it and there is no chili. You can add the lethally hot Scotch bonnet chilies into this or use hot sauce to spike it up afterwards. You can purchase West Indian curry powder, if desired. You can also turn this into an Indian curry by using Indian curry powder or paste. This is an interesting method to make this dish. You actually just reheat the meat in the curry mixture when needed, making it perfect for elegant entertaining. West Indian sweet potato is called boniato and it is drier than our sweet potatoes. If it is not available, use sweet potato.

Provided by mell_2

Categories Curries

Time 55m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

2 tablespoons coriander seeds
1 1/2 teaspoons anise or 1 1/2 teaspoons fennel seeds
1/2 teaspoon black mustard seeds (optional)
1/2 teaspoon cumin seed
1/2 teaspoon jamaican allspice
1 teaspoon turmeric
1/2 teaspoon ground cinnamon
2 tablespoons vegetable oil
2 lbs beef sirloin (5-cm) or 2 lbs tenderloin, cut into 2-inch (5-cm)
salt
1 cup chopped onion
1/2 red pepper, diced
1/2 yellow pepper, diced
1 small white west indian sweet potato, peeled, cut into 1-inch (2.5-cm)
1 cup chopped tomatoes, fresh or 1 cup canned tomato
2 cups beef stock or 2 cups chicken stock
2 tablespoons lime juice
1/4 cup chopped fresh coriander

Steps:

Place coriander, anise or fennel, black mustard seeds, cumin seeds and Jamaican allspice in a dry skillet over medium heat. Stir seeds together until mixture smells fragrant. Remove from heat and grind in a spice grinder. Stir in turmeric and cinnamon.
Dredge meat with 1 tbsp (15 mL) curry mixture, reserving remainder. Season with salt.
Heat oil in a sauté pan or deep skillet over high heat. Add meat in batches and sear until well browned on all sides, about 4 minutes. Remove from skillet and reserve. The meat should be rare.
Add more oil to skillet, if needed, reduce heat to medium and add onion, red and yellow peppers, sweet potato and 1 tbsp (15 mL) spice mixture (there may be some left over). Sauté until onions are softened. Add tomatoes and stock. Bring to boil, reduce heat and simmer for 20 minutes or until sauce is thickened and sweet potato is cooked. Stir in lime juice.
When ready to serve, reheat sauce and add meat. Simmer together for 5 to 8 minutes or until meat is hot and a little more cooked. Sprinkle with coriander just before serving.

Nutrition Facts : Calories 442, Fat 29.8, SaturatedFat 10.5, Cholesterol 101.3, Sodium 357.4, Carbohydrate 12.1, Fiber 2.8, Sugar 3.4, Protein 31.2

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Japanese Sweet And Spicy Beef Curry Recipes

JAPANESE BEEF CURRY

JAPANESE BEEF CURRY

Japanese-style beef curry, easy to make! Serve with freshly cooked rice.

JAPANESE CURRY

JAPANESE SWEET AND SPICY BEEF CURRY

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