5 Ways to Improve your Japanese Curry

By Sudachi · 60 min

Ingredients

Instructions

1. Thinly slice 300 g onion. Heat a pan over medium, add 1 tbsp olive oil and the onion, and fry for 10 minutes, stirring often.
2. Add 1 pinch salt, lower the heat to low and cook for another 20–30 minutes, stirring every few minutes. If the onion sticks, add 1–2 tsp water at a time.
3. Peel 200 g potato and 150 g carrot and cut into large, slightly bigger than bite-sized pieces. Cut 300 g beef into bite-sized pieces.
4. Heat a large pot over medium, add 1 tbsp butter, then add 2 cloves crushed or grated garlic and fry until fragrant.
5. Add the beef with a pinch of salt and brown the surface.
6. Add the carrot and potato and cook together for 1–2 minutes.
7. Add the caramelised onion and stir to break it up.
8. Pour in 700–900 ml water, depending on your roux, and bring to a boil. If using red wine, swap 10% of the water for wine.
9. Once boiling, lower to medium-low and simmer for 20 minutes with the lid slightly ajar, skimming foam from time to time. Add soy sauce now if using.
10. Turn the heat to low, stir in the curry roux until dissolved, then simmer uncovered for 5–10 minutes until thickened. Add 50–100 ml water at a time if too thick, or simmer longer and check every 5 minutes if too thin.
11. Stir in chocolate or coffee powder now if using, then serve with rice.

Summarized from Sudachi's video. Watch it for the details.

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