Japanese Beef Curry

Ingredients

About 4 portions. Needs a heavy soup pot or Dutch oven with a lid.

• 1½-2 pounds chuck roll, cut into large cubes
• 1 onion, sliced
• 2 potatoes, cut into large chunks
• 2-3 carrots, cut into large chunks
• 3-4 cups chicken stock
• One approximately 3 x 3-inch piece kombu
• 1 tablespoon dashi powder
• ½ box Japanese curry roux
• 1 tablespoon tomato paste
• 1-2 tablespoons soy sauce
• 1-2 tablespoons olive oil
• Salt, added only after the roux
• Cooked long-grain rice, for serving
• Chicken or pork katsu, optional

Method

1. Heat the pot over medium-high heat. Add the olive oil.
2. Brown the chuck roll in batches so it develops color instead of steaming.
3. Add the onion and cook until it begins to soften.
4. Add the tomato paste and cook for about 1 minute.
5. Add the chicken stock, kombu, soy sauce, and carrots. Scrape the bottom of the pot.
6. Bring to a simmer, cover, and cook on low for 1½-2 hours, until the chuck is fork-tender. Check at 90 minutes.
7. Remove the kombu after the first 45 minutes of the braise so it does not turn slimy or bitter.
8. Add the potatoes for the final 30 minutes of the braise so they cook through without dissolving.
9. Stir in the dashi powder.
10. Break the curry roux into the liquid gradually, stirring until completely dissolved.
11. Simmer uncovered for 10-15 minutes, stirring frequently, until thick.
12. Taste before adding salt because curry roux and soy sauce are already salty.
13. Serve over rice, with katsu when used.