Japanese curry blocks are pretty easy to find, especially in asian or specialty grocery stores, and they keep well, so I stock up on them all the time. Use this recipe with whatever protein and veggies you have around for a simple tasty meal!
I like to put lots of vegetables in this curry so I can pretend it’s healthy. Feel free to omit or sub out any of them (try eggplant, potatoes, etc).
Japanese Beef Curry
Prep time: 15 minutes
Cook time: 2 hours
1 tbs olive oil
1 pound lean beef stew meat, cut into 1-inch cubes
Salt and pepper
1 large onion, sliced
2 cloves garlic, grated
1 tbs grated fresh ginger (about 1-inch piece)
1 tbs curry powder
4 cups water
1 beef bouillon cube
1 bay leaf
2 cups fresh diced tomatoes, or 1 cup canned diced tomatoes
3 carrots, cut into 1-inch pieces
8 oz mushrooms, washed and quartered
1 green bell pepper, cut into 1-inch pieces
1/2 apple, grated
Half a package of Japanese curry blocks (4.2 oz), chopped into small pieces
1 cup frozen green peas
Steamed Japanese rice to serve
1. Season the beef with salt and pepper. Heat a large heavy pan over medium high heat, and add olive oil. Brown the beef on all sides, and remove to a plate. You may need to work in batches to give the meat space to brown.
2. Turn the heat to low and add the onions and 1/2 tsp salt. Sautee until soft, about 5 minutes. Add the garlic, ginger, and curry powder. Stir for another minute.
3. Add beef, water, bouillon cube, bay leaf, and tomatoes. Bring to a boil, stirring occasionally, and then reduce to a simmer. Cover and simmer until the beef is tender, about 1 hour.
4. Add carrots, mushrooms, bell pepper, and apple. Simmer until vegetables are tender, about another 30 minutes.
5. Add curry blocks and peas, and cook stirring often until peas are cooked and curry blocks are dissolved, about 5 minutes.
6. Serve with steamed rice.