Japanese-style beef curry (large)

I love this dish! Each serving is about 6.5 oz. and served on rice. My regular recipe uses the smaller box of S&B golden curry sauce, but this version is for the larger 8.4 oz. 12 serving (according to the package) size.

Prepare the beef ahead of time. I use 1.5 lbs. of stewing beef, cut into smaller pieces. Season with salt, freshly ground black pepper, and garlic powder. Vacuum seal. Cook in the sous vide 3 hours at 131°F. Immediately chill the meat in a cold water bath.

I usually do this step the day before and then refrigerate it overnight.

Prepare the vegetables:

1 large yellow onion, diced
2 stalks celery, diced
2 large carrots, diced
1 small green pepper, diced
1 large potato, diced

The amounts are not critical but keep them mostly separate. The carrots and celery go in the same time, so those can be combined.

I prefer to brown the meat separately. Heat a large sauté pan over medium heat and brown the pre-cooked beef. You could actually just cook raw beef here too, but it's more tender if you cook it in the sous vide first. Drain any liquid when done.

Heat a pot over medium heat.

Add olive oil.

Cook the onions for a few minutes.

Add the carrots and celery and cook for several minutes.

Add the green pepper and cook for a few minutes.

Add 32 oz. water (4 cups) and bring to a boil.

Add the cooked beef and bring back to a boil. Skim off any foam, though there shouldn't be much, if any, if you've browned it separately.

Add the potatoes and bring back to a boil.

Reduce the heat to medium low (4 on my induction hotplate) and cook for 15 minutes, stirring occasionally.

Incidentally, there are actually two separate sealed packages inside the big package, so you can make two smaller batches instead. Dice the sauce mix to make it easier to dissolve.

Add the curry sauce mix and cook for 5 minutes. After a minute, lower the heat to low (2 on my induction hotplate).

Stir occasionally until the sauce is dissolved.

Season with freshly ground black pepper and soy sauce.

Makes 9 servings of about 6.5 oz. I ate one and vacuum sealed and froze 8 servings.


To reheat, I usually bring a pot of water to a boil. Add the frozen, vacuum sealed package to the water. Reduce heat to simmer. Cook for 8 minutes, flip the bag over, and cook for 8 more minutes. Serve over rice.

About this Entry

This page contains a single entry by Rick Kasguma published on February 16, 2018 6:04 AM.

What I ate: February 15, 2018 was the previous entry in this blog.

What I ate: February 16, 2018 is the next entry in this blog.

Find recent content on the main index or look in the archives to find all content.

Monthly Archives