Japanese Tomato Curry トマトカレー

3 tomatoes (1 lb, 454 g for 8 servings; use round and firm tomatoes that are juicy, fruity, and full of flavor; vine-ripened and heirloom varieties work well; avoid beefsteak tomatoes for their mild flavor)

3 russet potatoes (¾ lb, 340 g for 8 servings; you can also use Yukon gold potatoes)

3 onions (1 lb, 454 g for 8 servings)

2 carrots (½ lb, 227 g for 8 servings)

2 cloves garlic

1 knob ginger (1 inch, 2.5 cm; 1 tsp grated for 8 servings)

1 lb boneless beef chuck roast (stew beef is slightly more economical but not as tender; for vegetarian, substitute king oyster mushrooms and/or eggplants)

½ lb pork tenderloin (use king oyster mushrooms and/or eggplants for vegetarian)

½ tsp kosher salt (Diamond Crystal; use half for table salt)

¼ tsp freshly ground black pepper

subheading: For Cooking the Curry:

2 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.) (divided for the beef and onions)

2 cups beef stock/broth (½ QT for 8 servings; store-bought beef stock is often salted; for less sodium intake, use 1 cup/240 ml beef stock + 1 cup/240 ml tomato blanching water; for vegetarian, use vegetable stock or reserved tomato blanching water)

2 cups reserved tomato blanching water (plus more to dilute the curry sauce, as needed)

1 Tbsp soy sauce

1 box Japanese curry roux (7 to 8.4 oz, 200 to 240 g store-bought sauce mix for 8 servings; or make your own with my homemade Japanese Curry Roux recipe)

kosher salt (Diamond Crystal; use half for table salt) (optional; add only if using my homemade Japanese Curry Roux recipe, which is unsalted)

Directions at justonecookbook.com

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