Can I make this Japanese curry vegan?

Yes you can! For the premix curry roux, the only vegan one is Golden Curry. To make the recipe from scratch, simply swap the beef for a plant based protein or use chickpeas or mushrooms.

No, this recipe is not gluten-free because it contains flour and soy sauce. To make it gluten-free, use a gluten-free flour and gluten-free soy sauce, or tamari. Unfortunately, when it comes to premade curry roux, from my knowledge, all Japanese brands contain wheat.

Can I use a protein other than beef?

Yes you can! Chicken, a plant based protein, squid, and shrimp, are all great options. If you do decide to make it with shrimp or squid, make sure to cook it separately and add it to the curry right before serving. That's because seafood can overcook quickly and have a rubbery texture.

Can I serve Japanese curry with something other than white rice?

Yes, you can serve Japanese curry with so much more than just white rice! It's delicious with brown rice, pasta, it can be added to ramen (curry ramen) or udon ( curry udon ), stuffed inside a deep fried dough ( curry pan ), and added to soups (soup curry). The options are endless!

Japanese Curry Recipe カレ-ライス

Name: Japanese Curry
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 35 min
Cuisine: Japanese
Ingredients: 2 tablespoons peanut oil; 1 pound stewing beef or chuck steak, chopped into bite size pieces; 1 large onion peeled and finely chopped; 2 cloves garlic, minced; 1 tablespoon ginger, peeled and minced; 1 red apple, peeled, finely chopped or grated (honeycrisp apples are the best for this recipe); 3 tablespoons all-purpose flour; 2 large carrots, peeled and roughly chopped; 1 large russet or yukon gold potato, peeled and roughly chopped; 1 teaspoon garam masala; 4 tablespoons S&B curry powder; 2 tablespoons tomato paste; 2 cups red wine; 1 1//2 tablespoons granulated sugar; 2 tablespoons regular Japanese soy sauce; 4 cups water; Japanese rice, to serve with

Description

A sweet, savory, and comforting Japanese beef curry your entire family will love!

Ingredients

Units Scale

2 tablespoons peanut oil
1 pound stewing beef or chuck steak, chopped into bite size pieces
1 large onion peeled and finely chopped
2 cloves garlic, minced
1 tablespoon ginger, peeled and minced
1 red apple, peeled, finely chopped or grated (honeycrisp apples are the best for this recipe)
3 tablespoons all-purpose flour
2 large carrots, peeled and roughly chopped
1 large russet or yukon gold potato, peeled and roughly chopped
1 teaspoon garam masala
4 tablespoons S&B curry powder
2 tablespoons tomato paste
2 cups red wine
1 1//2 tablespoons granulated sugar
2 tablespoons regular Japanese soy sauce
4 cups water
Japanese rice, to serve with

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Instructions

Cook the beef: 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 the beef to a plate and set aside.
Cook the onions: 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 the aromatics: Add the garlic, ginger and apple and cook for about 2 minutes, until the garlic and apple become fragrant.
Add the flour: Add the flour and stir for 1 minute until it begins to clump.
Add the vegetables and spices: Add the carrots, potatoes, garam masala and curry powder and stir, until the vegetables are coated with the spices.
Add the tomato paste and red wine: Add the tomato paste, stir well and slowly add the red wine. It’s important to add it slowly so the flour doesn’t clump. Bring the mixture to a boil.
Add the remaining ingredients: Stir in the sugar, soy sauce, and water, and bring to a boil.
Return the beef to the pot: Add the beef and lower heat to a simmer. Cover and cook for 30 minutes.
Take off the lid and continue cooking: Take the lid off and cook for another 30 to 50 minutes, until the curry soup has reduced by a third. You can let it reduce by more if you like a stronger taste and thicker texture.
Season and serve: Season with salt and pepper and serve with a side of warm Japanese rice.

Notes

Storage: Save the Japanese curry in an airtight storage container and refrigerate for up to 5 days. It’s best to save the rice separately to prevent it from absorbing the curry sauce.

Reheating: Reheat the curry rice and rice separately (the curry takes longer to warm up). Start by microwaving the curry rice for 2 to 3 minutes on high. Stir and microwave for an additional 1 to 2 minutes, if it’s not hot enough. Microwave the rice for 1 to 2 minutes.

Variations: Use chicken, pork, or shrimp. The recipe remains the same for chicken and pork, as well as the cooking time. To make a shrimp curry rice, make the sauce first and cook the shrimp separately in a skillet, right before serving. Add a little oil to a skillet and when it’s hot, cook the shrimp for about 4 minutes. Serve the shrimp on top of the curry.

To make the flavor more intense: If you find that the sauce is lacking the classic sweetness or demi-glace type of flavor that Japanese curry is famous for, try adding a little oyster sauce (1 tablespoon), or tonkatsu sauce (1 tablespoon). Demi-glace sauce can also be used.

Nutrition

Serving Size: 1 serving
Calories: 506
Sugar: 12.8g
Sodium: 583.2mg
Fat: 31.4g
Saturated Fat: 14.7g
Unsaturated Fat: 1.9g
Trans Fat: 0g
Carbohydrates: 33.1g
Fiber: 7.6g
Protein: 21.1g
Cholesterol: 240.9mg