Japanese Curry (カレー - karē)

Ingredients - green indicates optional ingredients (Experiment and have fun with it!)

1 large onion

4 cloves minced garlic

2½ tablespoons olive oil or butter (olive oil for the "healthier alternative")

2 pounds of chuck roast* (or stew meat, chuck steak) cut into chunks

3 large russet potatoes, peeled, diced 1 inch chunks

4 peeled carrots (about a pound), rangiri cut or sliced from root to top and cut into 1 inch

            chunks

8 cups of beef stock

1 large sweet apple, grated (for sweetness)

¼ cup of all purpose flour

¼ cup unsalted butter

Spice mix

2 tablespoons curry powder

1 tablespoon garam masala (add 1 tablespoon if green omitted)

½ tablespoon cumin

½ tablespoon turmeric

Thickener, flavoring, spiciness (Adjust as needed)

4 tablespoons Worcestershire sauce

4 tablespoons ketchup

1 tablespoon honey

2 tablespoons tonkatsu sauce

1 tablespoon fish sauce

1 tablespoon instant coffee

1 tablespoon cocoa powder

1 tablespoon powdered ginger

Spice: 1 tablespoon togarashi (cayenne if you can’t find togarashi)

Instructions

1. Dice onions, microwave 4 minutes.  Stir, microwave 4 minutes again.

2. Fry onions and minced garlic in 1½  tablespoons of olive oil, medium heat in large

            stock pot ‘til browned (or just translucent if in a hurry)

3. Remove onions/garlic , brown beef in 1 tablespoon olive oil on medium high

4. Add back in onions, potatoes, carrot*, apple, stock, put heat on high until it boils, bring

            down to simmer on lowest heat setting, uncovered while stirring occasionally

5. (Roux) Melt butter in separate sauce pan on medium, add flour, whisk constantly until

            color changes to tan.

6. Still whisking, add spice mix, heat until fragrant (about 30 seconds to a minute)

7. Add a ladle or two of simmering liquid to roux, mix thoroughly, add back to curry pot and             mix thoroughly again. 

8. Add Thickener and mix thoroughly.  

9.  Simmer uncovered for up 4 hours, 2 hours if in a hurry*

Serves 6-8 people depending on appetite.  Usually served with rice.  

*You can play around with what vegetables you want to put in at this stage.  Corn, peas, bell peppers, whatever floats your boat.  

**Note, depending on meat used, you could simmer for about an hour like for brisket or chicken.  Stewing meat (that is, meat designed for stewing such as chuck) takes a very long time to cook, otherwise, it would be tough and unpleasant to eat.  

Recipe references and how to rangiri cut
http://www.japanesefoodreport.com/2011/03/japanese-beef-curry-from-scrat.html
http://blog.umamimart.com/2014/06/japanese-curry-scratch/
http://www.justonecookbook.com/how-to/cutting-techniques/rangiri/