Japanese curry is quite different from any other curry you’ll find in Asia – it’s not spicy but rather sweet, savory, and sometimes a little spicy.
Typically, curry rice consists of onions, carrots, potatoes and beef. That’s the classic combination and the most popular one used across Japan.
Prep Time: 15 Min
Stewing beef Onion Garlic Ginger Apple All-purpose flour Carrots Potato Garam masala Curry powder Tomato paste Red wine Sugar Soy sauce
Cook Time: 60 Min
If you enjoy wiping sweat off your face while eating curry, I suggest using ichimi togarashi, which are ground red chili peppers, or Sichuan chili flakes. Both will give you that eye watering punch of heat you are looking for.