How can this be the best Japanese Beef Curry ever. Well for one I made it myself and it took me two hours from start to finish to cook. I rarely have the opportunity to cook nowadays with my crazy schedule. But when I do I really enjoy it. I have tasted many Japanese curries in the last couple years. The best curry I ever had was in Hawaii at my friend's house. The beef was tender and the flavor was so intense. I think I had like 3 servings. Luckily he told me his secret. It was to cook the curry just like how it's done on the package. But the kicker was to stew it over a long time and cook it over a low flame so that the flavor could meld together. Wow this was what I wasn't doing before and I borrowed his secret to improve my curry. Now my Japanese Beef Curry is on point. Now I will share with you how to make my Best Japanese Beef Curry. I have taken pictures of the process and will comment on each step to achieving the best curry ever made.
Mise En Place, make sure your onions are cut, vegetables are cleaned and chopped, and beef is cut into cubes, oil, beef broth, and salt. I use beef short ribs because in the stewing process they become tender and melt in your mouth.
You can purchase this curry mix in Asian Supermarkets or your local grocery store if they stock it.
I sear the beef separately from what the package mentions. It seals the flavor of the beef.
When done searing and browned I remove the meat and place it on the side.
Next I brown the onions with oil and salt. The salt draws out the natural sweetness of the onion.
Then add your potatoes and brown them evenly about 3 minutes over medium heat.
Then the rest of the vegetables go in. I added carrots and celery to the mix and browned them also.
After a couple of minutes of browning the vegetables get a nice glaze to them.
The package says to add water, but this is where I differentiate my curry. I add Beef Broth and it adds another layer of goodness.
After I add the broth the meat is introduced back into the pot.
Then a rapid boil so that the flavors can mix.
After 30 minutes I remove all the vegetables and let them cool. Reason being I don't want to cook the vegetables to mush.
After the vegetables are removed time to add the curry mix. This will thicken the stock and turn the broth into curry. The package says to fry the curry in another saucepan then add it. Which I usually do but since I am stewing the curry for a long time there is no need for it.
Now the curry is taking shape and thickening.
After 2 hours of the beef and curry simmering I now add the al dente vegetables. Before I used to leave the vegetables in the simmering curry. But that led to the potatoes being disintegrated and the vegetables being cooked to mush.
The Best Japanese Beef Curry
Ready to scoop a ladle to taste, the flavor was on point, meat was tender, veggies still had a crunch to them. You might have to adjust your flavor because I found out the beef broth made this curry tasty but salty also. It was an easy fix just add water to thin out the curry. Now you have made the best Japanese Beef Curry Ever.
Mise En Place, make sure your onions are cut, vegetables are cleaned and chopped, and beef is cut into cubes, oil, beef broth, and salt. I use beef short ribs because in the stewing process they become tender and melt in your mouth.
You can purchase this curry mix in Asian Supermarkets or your local grocery store if they stock it.
I sear the beef separately from what the package mentions. It seals the flavor of the beef.
When done searing and browned I remove the meat and place it on the side.
Next I brown the onions with oil and salt. The salt draws out the natural sweetness of the onion.
Then add your potatoes and brown them evenly about 3 minutes over medium heat.
Then the rest of the vegetables go in. I added carrots and celery to the mix and browned them also.
After a couple of minutes of browning the vegetables get a nice glaze to them.
The package says to add water, but this is where I differentiate my curry. I add Beef Broth and it adds another layer of goodness.
After I add the broth the meat is introduced back into the pot.
Then a rapid boil so that the flavors can mix. 
After 30 minutes I remove all the vegetables and let them cool. Reason being I don't want to cook the vegetables to mush.
After the vegetables are removed time to add the curry mix. This will thicken the stock and turn the broth into curry. The package says to fry the curry in another saucepan then add it. Which I usually do but since I am stewing the curry for a long time there is no need for it.
Now the curry is taking shape and thickening.
After 2 hours of the beef and curry simmering I now add the al dente vegetables. Before I used to leave the vegetables in the simmering curry. But that led to the potatoes being disintegrated and the vegetables being cooked to mush.
The Best Japanese Beef Curry
Ready to scoop a ladle to taste, the flavor was on point, meat was tender, veggies still had a crunch to them. You might have to adjust your flavor because I found out the beef broth made this curry tasty but salty also. It was an easy fix just add water to thin out the curry. Now you have made the best Japanese Beef Curry Ever.
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