Japanese Curry
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. 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.
Directions
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 (Optional)
- water to cover
- 4 carrots, cut into 2-inch pieces
- 1 cube chicken bouillon (Optional)
- 3 medium potatoes, cut into 3-inch chunks
- 1 ½ (3.5 ounce) containers Japanese curry roux, or more to taste
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