One of the things I find the most interesting about Japanese cooking are the various recipes passed down from family to family. My family always had mild, soup-based recipes to serve during the weeknights, so making Japanese curry was kind of foreign territory for me. Charlie suggested I try making curry, so I thought I’d give it a whirl!
First of all…the flavors smelled AMAZING in my kitchen. Seriously, as I was letting the mixture simmer and create more of a gravy texture, it looked like this:
My kitchen still smells of this delightful curry, and I am not complaining at all 🙂 The flavors are fantastic, but it is incredibly spicy. I used Japanese chili powder, and that may be why it turned out SO spicy. Next time, I think I will use a lot less spice, maybe only a few sprinkles; the curry spices itself is probably enough! Even though there is cubed beef in there, the calorie count came out very low. You could even substitute the beef for chicken or pork, or just make it vegetarian by adding tofu or more veggies! I served it over brown rice with extra curry sauce, and it’s quite delicious—hope you decide to try it!
YIELD: 6 servings
TIME: 2-1/2 hours (lots of prep work!)
CALORIES: 333 per 1 cup of curry
4 Tbsp butter, divided
5 Tbsp curry powder
1 yellow onion, thinly sliced
4-5 cloves garlic, minced
1-1/2 tsp ginger, peeled and minced
1/2 tsp Japanese chili powder
1 bay leaf
2 Tbsp flour
1 lb boneless stewing beef, cubed
1 Tbsp canola oil
1 tomato, diced
2 cups low-sodium, reduced fat chicken broth
2 small russet potatoes, peeled and cut in chunks
1 carrot, peeled and cut into 1″ chunks
1 tsp salt
2 Tbsp Worcestershire sauce
2 Tbsp plain Greek yogurt
1/2 apple, peeled cored and diced
Melt 2 Tbsp butter in a large pot, and add 2-1/2 Tbsp curry powder and half the onion slices. Mix together and cook 10 minutes, stirring every 2 minutes. While onions are cooking, heat oil in a deep saute pan. Dust the beef with flour and brown in the saute pan, Stir in garlic, ginger, chili powder, and bay leaf. Add in browned beef and tomato, and pour in chicken broth. Bring to a simmer over medium heat and cook for 15 minutes.
Heat up the same saute pan the beef was in and melt remaining butter. Saute potato and carrot chunks, and cook for 2 minutes; remove from heat. Add potato and carrot to the beef mixture, remaining curry powder, remaining onion slices, and salt. Reduce heat to medium low, cover, and let simmer for 20 minutes.
Remove from heat, and add Worcestershire sauce. Add apple and yogurt until well incorporated. Serve over brown rice into bowls. Enjoy thoroughly.
Hope y’all enjoy!
original recipe from Let’s Cook Japanese Food! by Amy Kaneko