Japanese curry rice with beef, potatoes and carrots

Japan · Japanese

Japanese Curry Rice

Mild Japanese-style curry with beef, potatoes, carrots and rice.

  • Japanese
  • 65 min total time
  • 4 base servings
  • 1 version

Country

Japan

Cuisine

Japanese

Servings

4 servings

Prep

20 min

Cook

45 min

Total

65 min

1 version

Makes 4 servings of curry rice.

The roux is made from wheat flour and oil instead of a prepared block.

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Adjust servings, version and allergens or avoidances to fit this recipe to your context.

Servings

Adapted for 4 servings

Version

Active version: Classic

Allergens & avoidances

0 compatible options

Adaptation status

Servings: 4 · Version: Classic · Check ingredients below

Always check ingredient labels and cross-contamination warnings.

Classic

Mild curry with beef, vegetables and a simple wheat roux.

Wheat flour and soy sauce are declared as gluten sources.

Version

  • Classic

Contains

  • Gluten

Ingredients

  • 500 g beef stew pieces
  • 450 g potatoes
  • 220 g carrots
  • 180 g onion
  • 35 ml neutral oil
  • 35 g wheat flour Contains gluten.
  • 10 g curry powder
  • 750 ml water
  • 15 ml soy sauce Contains soy and gluten.
  • 600 g cooked white rice
  • 6 g fine salt

Cooking method

Pan

  1. Brown beef

    Brown beef pieces in oil, then remove them from the pan.

  2. Cook vegetables

    Cook onion, potatoes and carrots for a few minutes.

  3. Make roux

    Add flour and curry powder with a little oil and stir until fragrant.

  4. Simmer

    Return beef, add water, soy sauce and salt, then simmer until tender.

  5. Serve

    Spoon the curry over cooked rice.

Frequently asked questions

Why use a homemade roux?

It keeps the ingredient list explicit and avoids relying on a prepared block.

Can I make it thicker?

Simmer uncovered for a few extra minutes until the sauce coats the spoon.

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3 versions 3 compatible options
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