Beef Curry from Harumi’s Japanese Kitchen

By Erin Brown
Related Categories: Cookbook Confidential

“Curry with rice is one of the three most popular Japanese home-cooked meals. It is common to make it with shopbought curry paste, but in this recipe I show you how to make your own using various spices. The sweetness of the onions and the flavour of the meat are key in this dish, so make sure you stir-fry the onions thoroughly to draw out their natural sweetness.” Harumi Kurihara, author of Harumi’s Japanese Kitchen

Serves 4

4 onions

2 carrots

4 potatoes

1kg beef chuck steak

4 tbsp vegetable oil

1 tsp cumin seeds

1 tbsp grated garlic

1 tbsp grated fresh root ginger

3 tbsp curry powder

1 tsp each of garam masala, ground turmeric, ground coriander

Seeds from 5 cardamom pods, ground

1.2 litres water

3 tbsp flour

2 tomatoes

3 tbsp tomato ketchup

1 tbsp Worcestershire sauce (or tonkatsu sauce)

Salt and pepper, to taste

Cooked rice, to serve

Fukujinzuke pickles, to garnish (optional)

Thinly slice the onions. Peel the carrots and slice into 2cm-thick rounds or half-moons. Peel and quarter the potatoes, then soak in cold water and drain well.

Cut the beef into 4 cm cubes.

Heat half the vegetable oil in a large saucepan over a low heat, add the cumin seeds and stir-fry until fragrant. Add the onion and stir-fry over a medium-high heat to cook off the moisture, then lower the heat and continue to stir-fry until golden brown. Add the garlic and ginger and stir-fry. Add the curry powder and other ground spices and stir-fry until they become fragrant. Add the water and stir to combine.

Dust the beef cubes with 1 teaspoon of salt and a small amount of pepper, then toss in the flour. 5. Heat the remaining oil in a frying pan over a medium-high heat and sear the beef in batches. When browned, add them to the saucepan with the spices. Bring to the boil, then skim the surface. Put on a lid, reduce the heat and simmer for 30 –40 minutes.

When the beef is tender, roughly chop the tomatoes and add them to the pan. Add the carrots and potatoes and simmer for another 10 –15 minutes. When cooked through, add the ketchup and Worcestershire sauce and season with salt and pepper to taste.

Serve the beef curry on top of cooked rice in bowls. Garnish with fukujinzuke pickles.