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Japanese beef curry with beef, carrots, and potatoes simmering in a pot

Japanese Beef Curry

Japanese beef curry with caramelized onions, grated apple, ketchup, cocoa, carrots, and potatoes, thickened with S&B Golden Curry roux.
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Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Main
Cuisine: Japanese
Calories: 380
Ingredients Method Video Notes

Ingredients
  

  • 500–600 g beef arm roast cut into bite-size pieces
  • 2 onions diced
  • 2 cloves garlic grated (freeze first for easier grating)
  • 1 tsp ginger grated (freeze first for easier grating)
  • 1 tbsp ketchup about
  • 1 tbsp cocoa powder
  • 2 carrots cut into chunks
  • 2 potatoes cut into chunks
  • 1 red apple grated
  • 1 box S&B Golden Curry mix 3.5 oz
  • water a splash to deglaze, plus enough to just cover
To serve
  • cooked rice
  • fukujinzuke (Japanese pickles) optional

Method
 

  1. Cut the carrots, potatoes, onions, and beef. Grate the red apple.
  2. Caramelize the onions in a pot until they start browning. Don't rush this; it's the flavor base.
  3. Grate in the garlic and ginger. If the pot gets too dark, add a splash of water to loosen the browned bits so nothing burns.
  4. Add the beef and stir until browned.
  5. Stir in the ketchup and cocoa powder.
  6. Once everything is deep brown, add the carrots, potatoes, grated apple, and enough water to just cover. Stir, cover, and simmer 40–50 minutes until the vegetables are tender. Go longer if the beef is still tough.
  7. Add the curry roux a little at a time until it's as thick as you like. Simmer about 10 more minutes, stirring now and then.
  8. Serve over rice, with fukujinzuke if you have it.

Notes

I used one whole 3.5 oz box of S&B Golden Curry mix instead of the creator's House Foods Vermont + Kokumaro roux.
Arm roast was a bit tough; simmer tougher cuts longer, stew-style, until tender.
Times are approximate.