Japanese Curry Recipe

Recipesfull introduces to you: Japanese Recipes. (Japanese Curry Recipe). Japanese curry is different from Indian or Thai curries. It is more of a brown stew and it can be mild or spicy, depending on your tastes. The curry roux, from no heat to very spicy, can be bought at any international grocery store. It can be served over white rice or with udon noodles. This recipe is very flexible; it can easily be made for more or less people. It can also be frozen (don't put the potatoes in).

Brief

Prep 30 mins

Cook: 1hr10 mins

Total: 1hr40 mins

Servings: 8

Yield: 8 servings

Japanese Curry Recipe

Ingredients

1 tablespoon vegetable oil

or more as needed

1 ¾ pounds beef chuck

cut into 2-inch cubes

3 onions

quartered

1 tablespoon ketchup

1 ½ teaspoons Worcestershire sauce

1 pinch cayenne pepper

or to taste

water to cover

4 carrots

cut into 2-inch pieces

1 cube chicken bouillon

3 medium potatoes

cut into 3-inch chunks

1 ½ (3.5 ounce) containers Japanese curry roux

or more to taste

World Cuisine

Directions

Step 1

Heat oil in a 6-quart pot over medium-high heat. Add beef and saute until brown 5 to 7 minutes. Add onions and cook until starting to soften about 3 minutes. Add ketchup and Worcestershire sauce. Stir to coat. Add cayenne pepper. Pour in water to cover mixture by 1 or 2 inches. Add carrots and bouillon.

Step 2

Simmer skimming fat off the surface of the broth as needed for 30 minutes. Add potatoes. Stir in 1 package of curry roux and let dissolve; add remaining curry as needed to achieve desired thickness. Continue simmering until beef and vegetables are tender about 30 minutes more.

Nutritional Information

Japanese Curry Recipe

Servings Per Recipe:8

Calories: 360.4

% Daily Value *

Protein: 16g 32%

Carbohydrates: 40g 13%

Dietary Fiber: 4.2g 17%

Sugars: 6.5g

Fat: 15.4g 24%

Saturated Fat: 6.2g 31%

Cholesterol: 49.4mg 17%

Vitamin A Iu: 6046.2IU 121%

Niacin Equivalents: 5.2mg 40%

Vitamin B6: 0.5mg 32%

Vitamin C: 24.6mg 41%

Folate: 38.5mcg 10%

Calcium: 50.2mg 5%

Iron: 2.3mg 13%

Magnesium: 40.6mg 15%

Potassium: 713.3mg 20%

Sodium: 292.8mg 12%

Thiamin: 0.2mg 17%

Calories From Fat: 138.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.