Japanese Style Curry Karei Raisu Food

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JAPANESE CURRY RECIPE



Japanese Curry Recipe image

A sweet Japanese beef curry your entire family will love!

Provided by Caroline Phelps

Categories     Curry

Time 1h15m

Number Of Ingredients 16

2 tablespoons peanut oil
1 pound stewing beef, chopped into bite size pieces
1 large onion peeled and finely chopped
2 cloves garlic, minced
1 tablespoon ginger, peeled and minced
1 apple, peeled, finely chopped or grated
3 tablespoons all-purpose flour
2 large carrots (peeled and roughly chopped on the bias)
1 large potato (peeled and roughly chopped)
1 teaspoon garam masala
4 tablespoons curry powder
2 tablespoons tomato paste
2 cups red wine
1 1//2 tablespoons granulated sugar
2 tablespoons soy sauce
4 cups water

Steps:

  • In a large pot over medium high heat, add 1 tablespoon peanut oil and stewing beef. Cook for 5 minutes or until meat is cooked through. Transfer to a plate and set aside.
  • Lower heat to medium low and in the same pot, add remaining 1 tablespoon peanut oil with onions and cook for about 10 minutes, until onions are translucent and slightly caramelized.
  • Add garlic, ginger and apple and cook for 2 minutes.
  • Add flour and stir for 1 minute.
  • Add carrots, potatoes, garam masala and curry powder and stir well.
  • Add tomato paste, stir well and slowly add red wine and bring to a boil.
  • Add sugar, soy sauce and water, stir and bring to a boil again.
  • Add beef and lower heat to a simmering boil. Cover and cook for 30 minutes.
  • Take the lid off and cook for another 30 minutes or until curry soup has reduced by a third.
  • Season with salt and pepper and serve with rice.

Nutrition Facts : ServingSize 1 bowl, Calories 506 calories, Sugar 12.8g, Sodium 583.2mg, Fat 31.4g, SaturatedFat 14.7g, UnsaturatedFat 1.9g, TransFat 0g, Carbohydrate 33.1g, Fiber 7.6g, Protein 21.1g, Cholesterol 240.9mg

JAPANESE-STYLE CURRY (KAREI RAISU)



Japanese-Style Curry (Karei Raisu) image

I love the classic combination of beef, potato, and carrot cooked in a saucy, slightly sweet curry and ladled next to white rice. You can use whatever meat and vegetables you want, but for me, curry has two unbreakable rules: First, make sure that meat is nice and fatty. Second, embrace the premade blocks of Japanese curry roux. Curry is not health food, but neither are the deep-fried pork cutlets called tonkatsu, and I'm not planning to give those up either, no matter what my wife says!

Provided by Masaharu Morimoto

Categories     Curry     Beef     Rice     Potato     Dinner

Yield Serves 4

Number Of Ingredients 9

4 tablespoons unsalted butter
2 tablespoons vegetable oil
1 large yellow onion, thinly sliced into half moons
1 pound boneless fatty beef (such as chuck, short rib, or belly), cut into 3/4-inch pieces
1/2 pound carrots (about 2 medium), peeled and roughly chopped into irregular 3/4-inch pieces
1/2 pound russet potato (about 1 small), peeled and roughly chopped into irregular 3/4-inch pieces
5 ounces medium-hot Vermont Curry (7 pieces; see Note)
1 teaspoon kosher salt
6 cups cooked short- grain white rice, hot

Steps:

  • Heat the butter and oil in a medium pot over medium-high heat until the butter melts and bubbles. Add the onion and cook, stirring occasionally, until it's translucent and slightly wilted, about 5 minutes. Add the beef and cook, stirring occasionally, just until the pieces are no longer pink on the outside, about 5 minutes.
  • Add potatoes and carrots, stir well, and add 7 cups of water. Bring the water to a boil over high heat, skim off any froth that appears on the surface, then reduce the heat to maintain a strong simmer. Cook, stirring occasionally, until the beef is very tender, about 1 hour. Add the curry paste and salt and continue cooking, stirring and scraping the bottom frequently, for 15 minutes more. To store, cool to room temperature and keep in an airtight container in the fridge for up to 3 days.
  • Divide the rice among shallow bowls, spoon on the curry, and serve immediately.

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