Make This Rich, Cozy Japanese Curry Tonight—It’s Even Better Tomorrow

Instructions

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1. 1 In a sauté pan or pot, heat the oil over medium-high until it starts to shimmer, about 1 minute. Add the beef in an even layer and season with 1 teaspoon salt and 1 teaspoon pepper, working in batches if needed. Sear until browned, 2 minutes. Flip the beef cubes and sear another side for 2 minutes. Not all sides of the beef cubes will be seared and that’s ok. Transfer the beef to a plate and set aside.
2. 2 Add the onions, carrots, and potatoes to the same pan. Season with the remaining 1 teaspoon salt and 1 teaspoon pepper. Cook over medium heat, stirring often and scraping up any brown bits, until just starting to brown, about 5 minutes.
3. 3 Add the water and chopped curry blocks. Stir to dissolve the curry blocks. Increase the heat to medium-high and bring to a boil, then lower the heat to medium-low and let the curry simmer gently, stirring occasionally, until a fork easily pierces the potatoes and carrots, 10 to 12 minutes. The sauce should be thickened to a gravy-like consistency. Season the curry with salt and pepper to taste.
4. 4 Return the beef and its juices to the curry and cook until warmed through, about 4 minutes. Stir and adjust the consistency as needed—add 2 tablespoons of water at a time for a looser sauce, or simmer longer for a thicker texture. The curry will continue to thicken slightly as it cools.
5. 5 Ladle the curry over a bed of white rice and garnish with parsley. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave with a splash of water to loosen the sauce. Love the recipe? Leave us stars and a comment below!