JAPANESE
BEEF CURRY

Braised beef and vegetables in a golden curry sauce

4

10 Min

90 min

Slow Cook

Stove Top

WHAT YOU NEED

  • 1/2 pkt (15 g) Japanese spice
  • 500 g casserole beef, cubed
  • 1 onion, chopped
  • 100 g mushrooms sliced
  • 2 potatoes, cubed
  • 2 carrots, chopped
  • 1 cup beef stock
  • 100 g spinach leaves
  • 1 tbsp tonkatsu sauce*

How to Make

Sauté onion 5 min. Add spice, sauté 1 min. Add beef sauté 5 min.

Add mushrooms, tonkatsu sauce, stock and simmer 60 min.

Add carrots and potatoes, simmer 15 min.

Stir in spinach leaves.

HOW TO SERVE

Serve with rice and cucumber and carrot salad*

HINTS & TIPS

SIDES & CONDIMENTS

cucumber and carrot salad*:
100 g cucumber sliced
1 carrot grated
zest of 1/2 orange
1 tbsp each sugar, vinegar, and water.
Mix all ingredients together in a bowl.

SWAPS & ALTERNATIVES*

VEGGIE COMBO
Omit salad and serve with steamed broccoli
Reduce meat: 250 g beef + 250 g cooked chickpeas
ALTERNATIVE
Tonkatsu sauce * = 1 tbsp each tomato paste and soy sauce

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JAPANESE CHIC
KEN CURRY

Origins

The introduction of curry to Japan is said to be in the early 1800s when Anglo-Indian Royal Navy sailors brought the curry powder of India combined with the sweet additions of apples to suit the British pallet to the shores of Japan. It was commonly cooked in army mess halls during the 1870s, as the curry was an easy way to feed large groups of soldiers and incorporate meat into their diet.

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