Japanese · main

Japanese Curry with Beef and Potatoes

Japanese Curry with Beef and Potatoes reads umami 7.3, sweetness 4.9 and richness 4.6 on Palate's 0–10 flavor X-ray — a Japanese main, about 1 hr 52 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.9 / 10
• Sweet & Fruity — 5.3 / 10
• Sour & Bright — 2.0 / 10
• Bitter & Earthy — 2.3 / 10
• Rich & Fat — 4.9 / 10
• Aromatic & Spice — 5.1 / 10

The measured notes (of 18)

Umami 7.3 · Sweetness 4.9 · Richness 4.6 · Salinity 4.5 · Allium 4.4 · Warm Spice 3.4 · Floral 3.1 · Funk & Ferment 2.2 · Heat 2.1 · Earthy 2.1 · Sourness 1.8 · Herbaceous 1.3 · Fruity 1.3 · Bitterness 1.0 · Nutty 0.9 · Citrus 0.6

What's in it (15)

• boneless beef chuck roast — 680 g
• salt — 5 g
• black pepper — 3 g
• vegetable oil — 27 g
• yellow onions — 220 g
• garlic — 9 g
• ginger — 15 g
• carrots — 180 g
• russet potato — 340 g
• low-sodium beef broth — 946 g
• tomato paste — 15 g
• soy sauce — 15 g
• honey — 5 g
• yellow curry — 221 g
• short-grain rice — 710 g

Time & effort: about 1 hr 52 min · effort: involved

Nutrition (per 100 g, engine-estimated): 168.4 kcal, 8 g protein, 5.1 g fat, 23.6 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. Season the beef cubes generously with the salt and pepper.
2. Heat the oil in a large Dutch oven over high heat. Working in two batches so the pot isn't crowded, sear the beef until deeply browned on all sides, 6-7 minutes per batch, then transfer to a plate.
3. Reduce the heat to medium and add the onions to the pot. Cook, stirring occasionally and scraping up the browned bits, until the onions are deeply golden and jammy, 12-15 minutes.
4. Add the garlic and ginger and saute until fragrant, about 1 minute.
5. Return the beef and any accumulated juices to the pot along with the carrots and potatoes; stir to coat everything in the onions.
6. Add the beef broth, tomato paste, soy sauce, and honey, stirring to dissolve the tomato paste and scrape up any remaining browned bits. Bring to a boil over medium-high heat.
7. Reduce the heat to low, cover, and simmer until the beef is fork-tender, 60-75 minutes.
8. Remove the pot from the heat and add the curry roux blocks, stirring until they're fully dissolved into the broth.
9. Return the pot to low heat and simmer uncovered, stirring occasionally, until the sauce thickens into a glossy gravy, 8-10 minutes.
10. Taste and season with more salt if needed, then ladle over bowls of hot rice to serve.

Dishes with a similar flavor shape

• Tofu Katsu with Curry Sauce — Japanese
• Big Plate Chicken (Da Pan Ji) — Chinese · Xinjiang
• Andong Jjimdak (Braised Chicken with Glass Noodles and Dried Chile) — Korean
• Kosha Mangsho (Slow-Bhuna Goat) — Indian · Bengal
• Italian Sausage and White Bean Stew — Italian-American

Keep reading: what umami, sweetness, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.