Japanese Beef Curry Rice Recipe from Scratch (Kare Raisu)

By Sudachi · 150 min

Ingredients

Instructions

1. Put the curry powder and cumin in a dry pan on medium heat, stirring occasionally, until fragrant and slightly darker. Set aside.
2. Heat a new pan on medium, add the beef fat, and let it melt a little. Add the garlic and ginger and fry until fragrant.
3. Add the onion and fry on medium until golden and translucent.
4. Lower the heat to medium-low and cook the onion until caramelised and dark brown, about 30 minutes, stirring often and adding a few tablespoons of water if it sticks.
5. Remove the fat, stir in the flour, then add the toasted spices and mix well.
6. Add a little of the stock and stir vigorously to loosen the paste, then gradually add the rest of the stock, mixing well each time. Use a whisk if needed for a smooth result.
7. Add the coriander, marmalade, ground cloves, cardamom and ginger powder and whisk until combined. Add the bay leaf.
8. Simmer uncovered for 2 hours, stirring often and skimming off scum and foam from the edges, until the liquid has evaporated and a thick paste remains. Cool, then refrigerate covered until needed. Resting overnight is best if you have time.
9. Cut the beef into bite-sized pieces and sprinkle with a pinch of salt and pepper.
10. Heat a pot on medium, add the butter, and once melted add the beef and fry until the surfaces are sealed.
11. Add the carrot, potato and soy sauce and stir over heat for 1 to 2 minutes.
12. Add the roux and gradually pour in the black tea, mixing thoroughly so the roux breaks up into the liquid.
13. Stir in the honey, apple jam, Worcestershire sauce, garam masala, coffee powder, nutmeg and red wine, adding more or less to taste.
14. Simmer for about 10 to 20 minutes until it reaches your desired thickness.
15. Serve with the cooked rice and fukujinzuke pickles if you like.

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

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