Retro curry from Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond by Tadashi Ono and Harris Salat

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Notes about this recipe

  • ethedens on April 12, 2024

    I agree with previous comments to use less broth. Had to simmer for about 10 min to get texture closer to what we wanted. Still, it was delicious. Would make again. 4-4.5/5

  • lkgrover on May 10, 2022

    I also enjoyed this beef curry/stew. I associate the cinnamon/clove flavor from the garam masala with Indian cuisine, but the recipe is more "warm" than spicy-hot. Not the stereotypical Japanese dish! Following Delys77's advice, I used 4 cups of beef stock (instead of five). I also boiled it an extra 10 minutes to reduce the liquid. And I added the carrot leaves at the end to add some green (and not waste them).

  • Delys77 on August 25, 2014

    Overall the results were very tasty. The components of the curry are very reminiscent of a standard stew, but the addition of the curry scented roux definitely gives it the that familiar East Asian curry flavour. Despite the large amount of seasoning the dish isn't overly pungent, which was quite nice. I would suggest that the amount of liquid is off. I went with a double batch and only used about 8 cups of liquid, and even then I had quite a bit of liquid that required me to use some corn starch to thicken. I would likely simmer uncovered for about half of the cooking time and perhaps make a lager amount of roux. Used a chuck roast for the beef and it worked perfectly.

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