Homemade Japanese Curry

foodnetwork.com

Lori Wesley Connor

1 tablespoon vegetable oil

1 pound beef chuck or rump, cut into 1-inch chunks and patted dry

Kosher salt and freshly ground black pepper

5 tablespoons unsalted butter

1 large onion, cut into ½-inch wedges and layers separated

1 tablespoon minced fresh ginger

1 clove garlic, minced

⅓ cup all-purpose flour

4 ½ teaspoons curry powder

1 tablespoon garam masala

¼ teaspoon cayenne pepper, or to taste

1 heaping tablespoon ketchup

1 tablespoon Worcestershire sauce

2 teaspoons soy sauce

2 carrots, cut into ½-inch chunks (see Cook’s Note)

1 large russet potato, peeled and cut into 1-inch chunks

½ Fuji, Golden Delicious or Granny Smith apple, peeled, cored and grated

6 heaping cups steamed white rice

Fukujinzuke (pickled vegetable relish) or beni shoga or kizami beni shoga (pickled red ginger), for serving

Directions at foodnetwork.com

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