Japan

Japanese Curry, made with supermarket ingredients

Name: Japanese Curry
Total time: 30 min
Yield: 2
Cuisine: Japan
Ingredients: Beef chuck cut into bite-sized pieces 250 g; Onion sliced 1; Carrot chopped 1; Potato cubed 1; Japanese curry roux blocks 90 g; Water 500 ml; Vegetable oil 1 tbsp

The authentic flavor in three easy steps with what any supermarket sells, in metric, for students and anyone cooking far from home (serves 2).

30 min2 to wash

3 lazy steps

1
Heat 1 tbsp oil in a pot over medium heat and brown 250 g cubed beef and 1 sliced onion for 5 minutes.
2
Add 1 chopped carrot, 1 cubed potato, and 500 ml water; cover and simmer for 15 minutes until vegetables are soft.
3
Turn off heat, stir in 90 g Japanese curry roux blocks until fully melted, then simmer on low for 3 minutes until thick.

How it's eaten in Japan

In Japan, it is typically served over hot steamed rice accompanied by red pickled radish (fukujinzuke) or pickled rakkyo onions.

Ingredients (serves 2)

Beef chuck cut into bite-sized pieces250 g
Onion sliced1
Carrot chopped1
Potato cubed1
Japanese curry roux blocks90 g
Swap: Curry powder 1 tbsp + flour 1 tbsp + butter 1 tbsp（Pantry staple roux）
Water500 ml
Vegetable oil1 tbsp

Authentic ingredients in Japan

Beef chuck250 g
Onions1 large
Carrots1 medium
Potatoes1 medium
Japanese curry roux90 g
Water500 ml
Vegetable oil1 tbsp
Grated apple1 tbsp
Soy sauce1 tsp
Worcestershire sauce1 tsp

Optional authentic touch
Grate half an apple or add a spoonful of honey while simmering for extra sweetness and depth.

Wherever you live: Japan, Europe or anywhere else

Lazy Recipe adapts the ingredients to the supermarkets where you live. Type a dish, snap a photo of it or your fridge, and get 3 lazy steps for your servings and diet, with read-aloud and timers in Cook Mode.

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