Japanese Curry Rice カレーライス

Thick flavor Japanese curry that serve with Japanese rice or short grain white rice can be substitute of Japanese rice. Originally curry rice main ingredient is using stew beef with really filling and there is a bit mild spicy flavor from the curry powder. However, you can use chicken or Katsu Curry Rice (カツカレー ) or vegetable curry when use only vegetable for the same main ingredients of curry, カレー.

My husband inspired me to get into the real recipe of this Japanese Curry Rice, I started as others did from the curry box that sold in Asian store that is the easiest way to start. Then I start to try some recipe online and keep trying many time and from many recipe. I have been adjusting from many time of making this recipe and I am finally get this perfect recipe out to share with you to try them. I personally love spicy food from my nature of where I came from. This recipe ingredients has mild spicy. However, if you prefer less spicy then add less curry powder or if you prefer more spicy then you can 1 more tablespoon of curry powder. This is what I love of home cooking because I can adjust the flavor of how taste I would like to eat for that dish. Cooking is fun and when I enjoy the meal is my reward of the work of cooing.

Menu Ingredients Serving for 4

Japanese Curry Ingredients

• 1/2 pound of Stew Beef
• 1 Onion, roughly square chopped
• 1 cup of Carrot, roughly square chopped
• 1 pack (8 oz.) of Baby Bella Mushroom
• 3 – 4 cloves of Garlic, crushed and minced
• 2 tablespoons of Virgin Olive Oil, separated half
• 1 tablespoon of Japanese Curry Powder
• 1/2 teaspoon of Cinnamon
• 1/4 teaspoon of Ground Black Pepper
• 1/4 teaspoon of Paprika
• 4 – 6 tablespoons of Soy Sauce
• 3 and 1/2 cup of Homemade Vegetable Broth
• 2 tablespoon of Raw Brown Sugar
• 2 tablespoon of Cornstarch

Japanese Curry Preparation

1. In a big pot, sauté beef with olive oil at medium high heat for about 5 minutes or until the meat look golden brown then remove to a plate and set a side.
2. Added the left of oil and sauté garlic, onion, carrot, and mushroom all together for about 3 to 4 minutes or until the everything look golden brown then added the beef back into a pot.
3. Added all spices; curry powder, cinnamon, black pepper, paprika, soy sauce, and sugar, stirred well for about 5 minutes.
4. Added vegetable broth, bring to boil, and stirred until everything corporate then reduce heat to low, cover with lid and let it simmer for at least 2 to 3 hours during this time keep stirring and check every 30 minutes.
5. After the curry done, let it cool for about 15 minutes before serving with rice, can be Japanese white rice or brown rice for healthier if you desire and enjoy the meal.