Print

Japanese Beef Curry

Sara and Jane's recipe is shared with permission. Kare-raisu, or Japanese curry rice, is a thick, curried stew of potatoes, carrots, and onions, served over rice. Slightly sweet and often spicy, it is a very common dish in Japan. Every house-hold has its own variation, adding different vegetables, swapping the beef for other meats, or creating different levels of spice to meet their family’s preferences. The electric pressure cooker makes quick work of this dish, which normally takes a few hours to simmer and thicken. To be traditional, kare- raisu should be topped with pickled shallots and eaten with a spoon.

Course Dinner entree, Main Entree
Cuisine Japanese
Keyword Japanese Beef Curry
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8
Calories 450 kcal
Author Jane Bonacci & Sara De Leeuw

Ingredients

  • 1 tablespoon (15 ml) vegetable oil
  • 1 pound (454 g) boneless beef chuck shoulder roast cut into 1-inch (2.5 cm) cubes
  • 2 carrots peeled and chopped
  • 1 large russet potato cubed
  • 1 turnip peeled and cubed
  • 1/2 onion chopped
  • 4 cloves garlic chopped
  • 1 teaspoon grated fresh ginger
  • 3 cups (705 ml) beef stock (or see page 212)
  • 3 tablespoons (45 ml) coconut aminos (or gluten-free soy sauce)
  • 2 tablespoons (30 g) tomato paste
  • 1 tablespoon (12 g) brown sugar
  • 1 tablespoon (8 g) curry powder
  • 1 tablespoon (8 g) garam masala
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon cracked black pepper
  • 1/4 teaspoon red pepper flakes
  • 1 cup (190 g) long-grain brown rice
  • 1 1/4 cups (295 ml) PLUS 3 tablespoons (45 ml) water, divided
  • 1 tablespoon (8 g) cornstarch
  • 2 teaspoons (1 g) chopped chives
  • 1 lime cut into 8 wedges

Instructions

  1. Press Sauté on your electric pressure cooker. When the inner pot is hot, add the oil. Brown the cubed beef on all sides, stirring often so the meat doesn’t burn. Add the onion, carrots, turnip, garlic, ginger, and potato to the pot. Press Cancel.
  2. In a medium bowl, combine the beef stock, brown sugar, curry, tomato paste, coconut aminos, garam masala, salt, pepper, and red pepper flakes. Whisk to combine, then pour over the meat and vegetables in the pressure cooker.
  3. Set a long-legged trivet in the pot over the beef and vegetables, making sure the legs all touch the bottom of the pot.
  4. In a 7 x 3-inch (18 x 7.6 cm) cake pan, combine the brown rice and 1 cup (295 ml) of the water. Cover the pan with aluminum foil, crimping the edges gently to seal. Use a foil sling (see page 18) to gently lower the rice pan onto the trivet in the cooking pot.
  5. Close and lock the lid, making sure the steam release handle is in the sealing position. Cook on high pressure for 20 minutes. When the cook time is finished, allow a 10-minute natural release, then do a quick release to vent any remaining steam. When the float pin drops, unlock the lid and open it carefully. Press Cancel.
  6. Remove the rice pan from the inner pot using the foil sling. Set aside. Using a pair of tongs, remove the trivet from the pot.
  7. In a small bowl, whisk together the cornstarch and remaining 3 tablespoons (45 ml) water. Pour the cornstarch mixture in with the meat and potatoes. Stir well. Press Sauté and allow the curry to simmer for 5 minutes to thicken. Taste and adjust the seasonings if needed.
  8. Divide the rice equally among serving bowls. Top with the curry. Sprinkle with the chives and serve with the lime wedges.