Japanese Beef Curry and Rice
Japanese curry or kare (カレー) with large, tender chunks of beef is a luxury to me. I realised that I have only seen them in photos on box packaging or anime (which recently for me happens to be a very funny episode of Crayon Shin Chan), but never tried it in real life before so I set out to correct that.
Cooking the beef to tender perfection requires two factors – the right cut of beef which is either the shin or chunk tender cut, as well as a few hours (two and a half to be exact) of simmering time on the stove top. You will be rewarded with a wonderful curry with chunky, tender pieces of perfectly cooked beef. If you don’t fancy spending so much time to simmer the beef, check out my other Japanese curry recipe with chicken which you can whip up in 30 minutes.
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Close up of the large and tenderly cooked beef chunks.
Large but still bite-sized beef chunks. The above is the shin cut which I bought from the Japanese supermarket at Isetan Scotts (SG).
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