Rich Osaka-Style Japanese Beef Curry Rice

Experience the depth of a premium Japanese curry shop with this rich, velouté-style base made from six blended vegetables, five fruits, and tender beef brisket.

Ingredients

• 500 g beef brisket or tendon
• 3 large onions
• 1 whole garlic bulb
• 2 medium carrots
• 2 stalks celery
• 4 pieces shiitake mushrooms
• 1/4 head cabbage
• 1 apple
• 1 pear
• 1 kiwi
• 1 mango
• 50 g raisins
• 3 tbsp custom spice blend
• to taste sugar
• to taste salt
• 1 tbsp beef powder
• 1 tbsp chicken bouillon powder
• 1 portion steamed white rice
• 1 tsp black sesame seeds
• optional pickled radish

Instructions

1. 1Prepare the aromatics and vegetables

   

   Finely chop six types of vegetables: onions, garlic, carrots, celery, shiitake mushrooms, and cabbage. Ensure the onions make up about one-third of the total volume for a rich base, and chop all ingredients into small, uniform pieces to ensure they meld into a smooth velouté later.

   Tip: Chop the vegetables to a similar size to ensure they cook evenly and can be blended into a smooth, consistent velouté.
2. 2Cut the beef

   

   Take fresh beef brisket or beef tendon and cut it into large, substantial chunks. Using larger pieces helps maintain the texture and flavor of the meat throughout the long simmering process required for this rich curry.

   Tip: Keep the meat chunks large so they remain tender and succulent even after the two-hour simmer.
3. 3Brown the beef

   

   Heat a small amount of vegetable oil in a pan and add the beef chunks. Pan-fry them until the surfaces are well-browned, which locks in flavor and provides a foundational savory depth to the curry base. Add sliced garlic during this stage to sauté until fragrant.

   Tip: Sear the beef over medium-high heat until deep brown; this maillard reaction is crucial for the final curry flavor.
4. 4Stir-fry the vegetables

   

   Add the previously prepared vegetable mix into the pan with the browned beef. Stir-fry everything together so the vegetables soften and absorb the rendered beef fat, creating a cohesive base for the broth.

   Tip: Stir-fry until the onions become translucent to maximize sweetness before adding liquids.
5. 5Simmer the base

   

   Pour in enough water to cover the beef and vegetable mixture. Bring to a gentle simmer and cook for approximately two hours until the beef is tender and the vegetable flavors have fully integrated into the liquid.

   Tip: Simmer on low heat to allow the beef tendons to break down completely, resulting in a richer broth.
6. 6Create the vegetable velouté

   

   Once the beef is tender, remove the meat chunks and set them aside. Use a hand blender directly in the pan to process the remaining cooked vegetables and broth until the mixture reaches a completely smooth, velouté consistency.

   Tip: Ensure all vegetable chunks are fully blended to achieve the signature thick and mellow texture of this Japanese curry.
7. 7Prepare the fruit paste

   

   Combine the apple, pear, kiwi, mango, and raisins in a blender. Ensure any raisins used have been soaked in water beforehand if they are firm. Blend the ingredients until they form a smooth, uniform fruit paste, which will add natural sweetness and depth to the curry base.

   Tip: Soaking the raisins in advance ensures they blend smoothly without leaving tough skin remnants in the sauce.
8. 8Create the spice blend

   

   In a clean metal bowl, measure and combine thirteen different ground spices. This custom blend should include turmeric, coriander, cumin, black pepper, chili, cinnamon, and other complementary spices. Whisk them together thoroughly to ensure a balanced flavor profile for the curry.

   Tip: Mixing your own spices allows you to adjust the heat level and aromatic intensity to your personal preference.

Storage & Reheating

Burn It Off

Frequently Asked Questions