Japanese curry, or curry rice, is composed of meat, potatoes, carrots, and onions in a rich and flavorful curry sauce. Curries were introduced to Japan in the 19th century and are today one of the most popular dishes in the country. We use premade curry roux in this recipe, which is a delicious shortcut used in many Japanese home kitchens. We love Vermont brand curry, which can be purchased online or in speciality stores, but any Japanese curry roux will work. Serve your curry with short grain rice and pickled ginger.
- 1 medium onion, diced
- 1 large carrot, peeled and diced
- 1 tbsp vegetable oil
- 8 oz russet potato, peeled and cut into 1″ pieces
- 2 cloves garlic, minced
- 1 (1-inch) piece fresh ginger, peeled and minced
- 1 lb stewing beef
- ½ apple, peeled grated
- 3 oz curry cube
- 3 cups chicken stock
- 1 cup short grain rice
- 1 tbsp pickled ginger
1) In a large bowl toss together onion, carrot, vegetable oil, potato, garlic, ginger, beef, and 1 tsp salt.
2) Divide mixture between 2 Suvie pans.
Insert pans into the top of your Suvie and broil for 10 minutes, stirring occasionally.
Remove pans and divide apple, curry cubes, and chicken stock between both pans. Return pans to Suvie.
3) Place rice in a starch pan and insert into Suvie. Fill reservoir, input settings, and cook now or schedule.
My Cook > Slow Cook Settings
Low, 4 hours
Starch: 16 minutes
4) After the cook, stir stew to incorporate. Fluff rice and divide between bowls. Ladle curry next to rice and serve with pickled ginger.
Nutritional Information per serving (4 servings per recipe): Calories 410, Total Fat 6g, Total Carbohydrates 56g, Total Sodium 1090mg, Total Protein 35g