Japanese curry is one of the most popular dishes here (and in Japan). It’s definitely the most popular take-away lunch item; I always see people eating this everywhere in the food court and it seems to be what I hear nearly everyone ordering at the counter.
Most of the time it’s made with some type of fried meat (chicken or pork) but I’ve used beef in this curry. This curry is also cooked in a pressure cooker, which cuts down the cooking time a lot and makes the vegetables and meat much more tender in a shorter time! Plus it’s freezer-friendly and great for big crowds so serve it up in big batches!
This curry is made using a pressure cooker, which I think makes it a lot easier and better. Using the pressure cooker makes the meat much more tender and the vegetables softer in a shorter time. It also cuts down the time heaps because you don’t have to simmer the curry for ages. If you don’t have a pressure cooker, you can still make this curry but it just takes a bit longer time. You can follow this recipe if you want to make the curry without a pressure cooker.
You can get different levels of spice/hotness of the curry, so it just depends on what you like. I prefer I slightly spicy curry so I always go for the medium-hot mix but my children like a sweeter, non-spicy curry so they always make me get the mild one. I think the take-away curry uses a medium-hot mix because it always tastes a bit spicier than the mild curry.
Most take-away curry comes with chicken or pork katsu but I’ve used beef in this recipe. You can use the cheapest part of the meat because it doesn’t need to be super good quality and the pressure cooker makes it very tender and delicious. I use the pre-cut beef chunks that I also use for stews. This is also a freezer-friendly recipe so you can make a big batch and leave some in the freezer to eat later! I hope you enjoy this recipe!
- 185 g box of Japanese curry sauce mix I used JAVA curry medium hot
- 500 g beef chunk
- 2 onions 400g
- 2 potatoes 300g
- 1 carrot 200g
- 30 g butter
- 1 L water
- Cooked rice
- Cut all the vegetables and beef into bite-sized pieces.
- Heat the butter over medium heat in a pressure cooker.
- Add all the vegetables and beef into the pressure cooker and cook well.
- Add the water and put the lid on the pressure cooker.
- Cook for 10 minutes until the pressure is reached on your pressure cooker.
- Remove from the heat and break the curry sauce mix into chunks and add to the pressure cooker.
- Stir until all the curry sauce mix has dissolved.
- Put back on low heat and bring to a boil then simmer until the sauce thickens.
- Serve over cooked rice.