Rich & Cozy Japanese Beef Curry
A thick, savory, and subtly sweet Japanese comfort classic featuring slow-simmered beef ragout, staggered vegetables, and a deep umami boost from dark chocolate.
Ingredients
The Rich Base & Protein
- 500 g beef ragout, cut into bite-sized pieces (or your preferred protein)
- 1 tbsp ghee or butter
- 2 medium onions (or 1 large onion), finely sliced
- 1 tbsp Madras curry powder
- 4 garlic cloves, sliced
- 1 5 cm piece fresh ginger, cut into large slices
The Simmer Liquids
- 7 dl beef stock (prepared with 2 beef bouillon cubes)
- 1 tbsp soy sauce
- 1 tbsp ketchup
The Staggered Veggies
- 4 large potatoes, cut into quarters
- 2 medium carrots, cut diagonally (Rangiri style)
- 1 medium zucchini, sliced
The Secret Finishes
- 3 cubes dark chocolate
- Maple syrup to taste (about 1-2 tsp)
- Salt and black pepper to taste
- 4 Japanese curry cubes (half of a standard Golden Curry pack)
Instructions
- Start the Onions: Melt the ghee, butter, or oil in a large heavy pot over low heat. Finely slice your onions, add them to the pot, and cook slowly, stirring occasionally, to let them begin their long caramelization process.
- Prep While Caramelizing: While the onions are slowly cooking down, use this time to prep the rest of your ingredients. Cut your beef into chunks, slice the garlic, cut the ginger into large slices, quarter the potatoes, cut the carrots diagonally, and slice the zucchini.
- Sear the Meat: Once the onions are soft, sweet, and deeply golden, turn the heat up to medium. Stir in the Madras curry powder and toast for 30 seconds. Add the beef chunks, sliced garlic, and large ginger slices. Cook until the beef is browned on all sides.
- Build the Liquid Base: Pour in the 7 dl of beef stock, soy sauce, and ketchup. Bring to a boil, then cover with a lid, drop the heat to low, and simmer for 1 to 1.5 hours until the beef is perfectly tender.
- Stagger the Veggies: Add the quartered potatoes to the pot. Cover and simmer for 10 minutes. Next, add the diagonal carrot pieces and cook until they begin to soften. Finally, add the zucchini slices.
- Add the Flavor Boosters: Stir in the maple syrup, drop in the 3 cubes of dark chocolate, and add salt and pepper to taste. Stir gently as the chocolate melts into the sauce.
- Thicken with Curry Roux: Turn the heat off completely. Dissolve the 4 Japanese curry cubes into a ladle of the hot broth first to prevent lumps, then pour it back into the pot. Turn the heat back to low and let everything simmer uncovered for another 5 minutes until thick and glossy.
- Serve: Remove the large ginger slices. Serve the thick curry hot alongside steamed white rice and optional pickles like umeboshi.
Notes
| Protein: 25.4g | Fat: 25.8g | Carbs: 47g | Fiber: 6.2g