Can I make this 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 it 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 (Kare Raisu)
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 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

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 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

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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 aromatics: Add garlic, ginger and apple and cook for 2 minutes.
Add the flour: Add the flour and stir for 1 minute.
Add the vegetables and spices: Add carrots, potatoes, garam masala and curry powder and stir well.
Add the tomato paste and red wine: Add the tomato paste, stir well and slowly add red wine and bring to a boil.
Add the remaining ingredients: Add the sugar, soy sauce and water, stir and bring to a boil again.
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.
Season and serve: Season with salt and pepper and serve with a side of warm Japanese rice.

Notes

Save the leftovers in a storage container and refrigerate for up to 5 days.

Nutrition

Serving Size: 1 bowl
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