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Japanese

Easy Japanese curry (Golden Curry roux)

The quick version of the from-scratch Japanese curry: no homemade roux, stock or tomato sauce — the S&B Golden Curry block does all of that. These are the box’s own method and amounts for half a box (one of the two trays), which makes 6 servings.

6 servings (½ box)~35 min
Easy Japanese curry (Golden Curry roux)

Mise en place — set out in the order it goes in

  1. Beef
    Beefbite-size piecesStep 3
  2. Onions
    OnionsslicedStep 3
  3. Carrots + potatoes
    Carrots + potatoesrangiri carrot · potato chunksStep 3
  4. Curry roux
    Curry roux½ box, broken into piecesStep 5
  5. Rice
    Ricefreshly cookedStep 7

Prep order — what happens when, and what overlaps

minutes
0510152025303540
Cut the vegetables 6 min
6 min
Cut the beef 3 min
Stir-fry beef + vegetables 5 min
5 min
Water in, simmer covered 17 min
17 min
Heat off, roux in, stir 2 min
Simmer, stirring 5 min
5 min
Serve with rice 2 min
BoardPan / stoveBowl / counter

Step by step

  1. Slice the onions thinly, lengthwise.
    Slice the onions thinly, lengthwise.
    Rangiri: cut the carrot on an angle, roll it a quarter turn, cut on an angle again.
    Rangiri: cut the carrot on an angle, roll it a quarter turn, cut on an angle again.
    Peel the potatoes and cut them into chunks.
    Peel the potatoes and cut them into chunks.

    1Cut the vegetables

    ~6 min

    For this step

    • Onions450 g
    • Carrot125 g (1 medium)
    • Potatoes150 g (1 medium)
    • Slice the onions.
    • Cut the carrot rangiri-style: on an angle, roll it a quarter turn, cut on an angle again.
    • Peel the potatoes and cut them into chunks.
    Cut the vegetables
    Should look like this
  2. Cut the beef into bite-size pieces.
    Cut the beef into bite-size pieces.

    2Cut the beef

    ~3 min

    For this step

    • Beef450 g

    Cut the beef into bite-size pieces.

    Cut the beef
    Should look like this
  3. Stir-fry the beef and vegetables in the oil for about 5 minutes.
    Stir-fry the beef and vegetables in the oil for about 5 minutes.

    3Stir-fry

    medium~5 min

    For this step

    • Vegetable oil1 tbsp
    • Heat the oil in a large saucepan over medium heat.
    • Stir-fry the beef and vegetables for about 5 minutes.
    Stir-fry
    Should look like this
  4. Add the water, bring to a boil, then cover and simmer.
    Add the water, bring to a boil, then cover and simmer.

    4Water in, simmer until tender

    medium-low~15 min

    For this step

    • Water660 ml
    • Add the water and bring it to a boil.
    • Turn the heat down, cover and simmer until everything is tender, about 15 minutes.
    Water in, simmer until tender
    Should look like this
  5. Heat off, then break the roux block into pieces and drop them in.
    Heat off, then break the roux block into pieces and drop them in.
    Stir until every piece has melted.
    Stir until every piece has melted.

    5Heat off — roux in

    heat off~2 min

    For this step

    • S&B Golden Curry roux½ box
    • Turn the heat off.
    • Break the roux into pieces, add them to the pot and stir until completely melted.
    Heat off — roux in
    Should look like this
  6. Back on low: simmer 5 minutes, stirring constantly, until thick.
    Back on low: simmer 5 minutes, stirring constantly, until thick.

    6Simmer, stirring

    low~5 min

    Turn the heat back on low and simmer for about 5 minutes, stirring constantly, until thick.

    Simmer, stirring
    Should look like this
  7. Rice on one side of a deep plate, curry ladled onto the other.
    Rice on one side of a deep plate, curry ladled onto the other.

    7Serve

    For this step

    • Cooked short-grain rice1 bowl per person

    Serve hot over rice.

    Serve
    Should look like this

Based on: S&B Golden Curry — box instructions