Japanese Beef Curry

I’m not sure what the weather is like where you are, but around here we are in the transition zone. Cold mornings and warm afternoons. It’s the kind of weather that has you thinking of fresh salad and refreshing summer fruits, but at the same time, something warm and comforting can be equally as fitting. 

Long-time food friends of mine just published a great new cookbook and within its pages, I found that perfect warm and comforting recipe for these early spring days. Japanese Beef Curry. 

To be honest, my exploration through the cuisine of Japan is extremely limited. I have a few noodle dishes checked off, and of course, I’ve had my fair share of sushi, but that’s about it. 

So when I was given the opportunity to try this Japanese curry recipe, I thought it was a good chance to try something new to me. 

The book I mentioned is The Gluten-Free Instant Pot Cookbook:  100 Fast to Fix and Nourishing Recipes for All Kinds of Electric Pressure Cookers by Jane Bonacci and Sara De Leeuw . It’s a revised and expanded edition and I am loving it so far. 

It’s full of new ideas for my Instant Pot. With each turn of the page, I find something else I want to try! The recipes use fresh, natural ingredients so you know I love that. The instructions are super straightforward and easy to follow. It’s full of starters, soups, main dishes, sides, and desserts. I’m really enjoying how there are both American classics as well as international favorites in the mix.

There are also some innovative tricks for cooking your full meal in the Instant Pot. For example, this recipe instructs how to use a long leg trivet to cook the rice in the pressure cooker with the curry so it is all done at the same time. I don’t have one of those trivets on hand, so I cooked mine separately, as the book suggests, but it is great to know that is an option for a truly one-pot meal. 

This beef curry comes together easily. The seasonings give it so much rich flavor. It is true comfort food, but also the kind you can enjoy while the final few cool days of spring linger. 

If this recipe is any indication, I am going to be using this book A LOT. I’m looking forward to having some new ideas for recipes while I try to keep the stove off this coming summer!

From Jane and Sara:  

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.

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 
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

Preparation

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.

In a medium bowl, combine the beef stock, coconut aminos, tomato paste, brown sugar, curry,  garam masala, salt, pepper, and red pepper flakes. Whisk to combine, then pour over the meat and vegetables in the pressure cooker.

Set a long-legged trivet in the pot over the beef and vegetables, making sure the legs all touch the bottom of the pot.**

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.

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.

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.

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.

Divide the rice equally among serving bowls. Top with the curry. Sprinkle with the chives and serve with the lime wedges.<

** A tall steam rack or long leg trivet is an essential accessory to this dish. It will allow you to cook broth the rice and beef at the same time. If you don’t have a long leg trivet, cook the rice separately on the stove while the meat is cooking.