clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

The Hirshon Japanese Curry – カレー

  • Total Time: 0 hours


Units Scale
  • 2 qts of water
  • 2 1/2 pounds beef bones (marrow or femur) in 3 inch pieces
  • 4 peeled carrots
  • 4 celery stalks
  • 2 halved peeled onions
  • 1 halved head of garlic
  • 1/2 bunch flat-leaf parsley stems
  • 4 sprigs thyme
  • 2 bay leaves
  • 1/4 teaspoon black peppercorns
  • 2 qts of beef stock
  • 4 onions, sliced
  • 5 tbsp extra virgin olive oil
  • 2 lbs chuck roast or wagyu chuck marinated 1/2 – 1 day in 4 tbsp sake lees (leftover solids from making sake, available in Asian grocery stores) + mirin (sweetened Japanese cooking sake) to thin or just mirin if you don’t have access to sake lees
  • 3 large russet potatoes cut in half then in 1/6s
  • 3 carrots cut in 2-3 inch pieces
  • 3 cloves of garlic, sliced
  • 1 apple, peeled and grated
  • 1 cup frozen green peas
  • 2 tbsp S&B curry powder
  • 1 tbsp garum masala
  • 1 tbsp cumin
  • 1 tbsp turmeric
  • 4 tbsp worcestershire sauce
  • 4 tbsp chili sauce
  • 2 tbsp grated fresh ginger
  • 2 tbsp bulldog (tonkatsu sauce)
  • 1 tbsp fish sauce
  • 1 tbsp white miso
  • 1 tbsp Guittard Semi-Sweet Chocolate Chips
  • 1 tbsp Tiger hot sauce
  • 4 tbsp flour or rice flour
  • 1 bay leaf


  1. Cut beef into 1 inch cubes. Place in a ziplock bag with sake lees (highly preferred) or mirin. This will tenderize the meat. Leave for ½ to 1 day.
  2. Place the onions for 4 min in the microwave. Mix them around and cook in the microwave for another 4 min.
  3. In a large stock pot, heat 3 tbsp extra virgin olive oil. Add the garlic and microwaved onions. Make sure the onions cover the whole surface of the pot. Keep on high. Don’t stir. You’ll smell the caramelizing. Turn off heat once you start smelling the browning (approximately 5 min).
  4. Remove onions from pot. Don’t clean the pot.
  5. Add 2 tbsp of extra virgin olive oil. Remove beef from ziplock bag and place beef as one layer in pot on med-high. Don’t stir. Heat until the meat is browned (approximately 5 min).
  6. Add onions back in and stir beef and onions.
  7. Add potatoes and carrots.
  8. Submerge in beef stock, add water if it doesn’t cover it completely.
  9. Combine all of the remaining ingredients in a small bowl, then add that mix to the pot.
  10. Bring to boil. Bring down to the lowest setting on your stove.
  11. In a small bowl, combine 4 tbsp of flour (or use rice flour for gluten-free) and 4 tbsp of the curry liquid in the pot. Introduce the flour into the liquid portion slowly and mix well. It will end up in a clay-like consistency. Introduce this mixture one tablespoon at a time into the main pot.
  12. The curry should have the consistency of a thick tomato soup. If it still seems watery, repeat the previous step. Mix the pot well.
  13. Simmer for 2 hours on low heat. For best results, simmer for up to 4 hours on low heat.
  14. At the last minute, add the frozen green peas and stir – they should cook almost instantaneously. Serve immediately with steamed rice.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes

Enjoying this blog, Citizen? Please spread the word, TFD needs your help to increase the numbers of TFD Nation! :)

✮ The Food Dictator ✮
Click here to see our Privacy, Ad and Cookie Policies, Citizen!
Would love your thoughts, please comment.x