Meet my newest curry conquest; a Japanese beef miso curry recipe that’s a little sweet, sour and savory, and lighter in texture than your classic Japanese curry rice. This was an interesting experiment since I usually purchase House’s pre-made sauce mix whenever I cook Japanese curry. But this is the first time I am making a Japanese style curry from scratch!
Curry is one of those dishes that taste better the next day so make sure to save yourself a bowl for tomorrow’s lunch or dinner time. Also, if you can find fukujinzuke (Japanese red pickles), add a small spoonful before serving, they add a crunch a slight acidity to the curry (this is the traditional way of eating it in Japan.)
Other curry recipes I love making: vegetarian Thai curry, kheema curry, and jungle curry .
Miso Beef Curry
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 4 1x
- Category: Main
- Method: Boiling
- Cuisine: Japanese
Description
This is a simple and delicious Japanese beef curry with a hint of miso flavor.
Ingredients
- 2 tablespoon vegetable oil
- 3/4 pound stewing beef, sliced into bite size cubes
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 3 tablespoons curry powder
- 1 tablespoon granulated sugar
- 1 tablespoon all-purpose flour
- 1/2 cup red wine
- 4 carrots, sliced into chunks
- 2 stalks celery, finely chopped
- 1 medium potato, peeled and sliced into chunks
- 4 cups chicken stock
- 2 tablespoons white miso paste
- Salt and pepper, to taste
Instructions
- In a large pot over medium high heat, add oil and beef cubes. Season with salt (about 1/2 tsp) and stir. Cook for 3 minutes, until beef is cooked through.
- Add the garlic and onions and cooked for 3 minutes, until the onions are soft.
- Add the curry powder and sugar and stir well.
- Add the flour and stir well.
- Add red wine and stir until sauce thickens.
- Add all the vegetables and stir.
- Add chicken stock while stirring and bring to boil.
- Lower heat to a simmer and add miso paste. Stir until the paste has dissolved. Simmer uncovered for 50 minutes.
- Serve with white rice.
Notes
Save the leftover beef curry in a container and refrigerate for up to 5 days.
Nutrition
- Serving Size: 1 serving
- Calories: 427
- Sugar: 14.9g
- Sodium: 524mg
- Fat: 13.8g
- Saturated Fat: 7.7g
- Unsaturated Fat: 1.2g
- Trans Fat: 0g
- Carbohydrates: 42.4g
- Fiber: 8.6g
- Protein: 29.1g
- Cholesterol: 58.1mg
