Resep: Japanese Curry Rice Recipe

It's not that complicated to make your own Japanese Curry Rice, it goes well with chicken, katsu, prawn, or even hard boiled egg, but this version is using beef. I do recommend to use beef steak, premium one is better because you don't want tough meat in your curry. 

What makes it different? Japanese Curry has brownish color to be compared with the Korean Curry which is yellowish and milder in taste. Golden Curry and Vermont are the most common brand for making Japanese Curry, usually they have 3 types, mild, medium, and hot. Personally I always go for the hot one. If you can't find curry block then you surely can make it using curry powder instead. But first make a roux (butter / oil + flour) to thicken the sauce, also add some soy sauce instead of salt to create the brown curry sauce.

  • 1 onion, cut into cubes
  • 1/2 cup sliced carrot (1.5 cm)
  • 1 cup sliced potato (1.5-2 cm)
  • 250 gr beef steak, cut into cubes (I used Sirloin, but feel free to use any of your fav cuts)
  • 1 pack curry block (about 100 gr), I use the hot one
  • 1-2 tbsp honey or half of apple, grated
  • 2 tbsp oil
  • 500 ml water or as needed
  • 1 tsp chili powder (optional)
  • salt and pepper to taste

  1. Brown the beef cubes with oil on a pan, then set it aside
  2. Add half of the onion into the same pan, add oil if needed
  3. Add carrot and potato, pour the water
  4. Bring it to boil, then add curry block and the precooked beef cubes
  5. Cook until thicken, add the remaining onion, honey or grated apple, and the chili powder (if you like it spicy)
  6. Taste to adjust to your palate, add salt and pepper if needed
  7. Enjoy with steamed white rice

Watch the video here >> Japanese Curry Rice

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