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Rich Japanese Beef and Mushroom Curry Rice

groups6 servingsspeedMediumcountertopsPrep: 60 minsskilletCook: 90 minsscheduleTotal: 150 minsoutdoor_grillStewedlocal_fire_departmentMild
Allergens:warningGlutenwarningDairywarningSoy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

16 Steps Total

schedulePrepare in advance

  • circleOnions need to be caramelized until deep brown in advance (approx. 40 minutes)40min
01
Preparation
00:01:18

Cut 2 onions in half, then slice them thinly perpendicular to the grain.

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Watch out

Use a sharp chef knife to slice onions to minimize eye irritation and tears.

Ingredients:Onion (2 piece)
Tools:chef's knifecutting board
02
Active Cooking
00:01:34

Add 1 tbsp oil to a skillet over medium-high heat, add sliced onions and 1/4 tsp salt. Stir fry until moisture evaporates, turn to low heat and slow cook for about 40 minutes, adding 30 ml water if dry, until dark brown and caramelized.

local_fire_departmentMedium-high then low heat, about 40 minutes
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Watch out

Cook onions to deep brown for umami sweetness. If too dry, add water promptly

otherwise, it will burn and taste bitter

Ingredients:Cooking oil (1 tbsp)OnionSalt (0.25 tsp)water (30 ml)
Tools:spatulaFrying pan
03
Preparation
00:02:49

Trim roots of 300g shimeji mushrooms and break into clusters. Clean 300g oyster mushrooms and 200g king oyster mushrooms with a brush. Tear oyster mushrooms into pieces and slice king oyster mushrooms.

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Watch out

Do not rinse mushrooms with water as they absorb moisture, causing excess water and raw odor when cooking.

Ingredients:shimeji mushrooms (300 g)oyster mushroom (300 g)king oyster mushroom (200 g)
Tools:pastry brushchef's knife
04
Preparation
00:03:21

Peel 80g carrot and cut into bite-sized pieces using roll cuts.

Ingredients:Carrot (80 g)
Tools:chef's knife
05
Preparation
00:03:28
warningStay safe

Wash hands, knives, and cutting boards thoroughly with soap after handling raw beef to prevent cross-contamination. Raw meat contains bacteria. Clean tools immediately after contact; otherwise, food poisoning may occur.

Cut 500g beef rib fingers into 3-4 cm bite-sized chunks and place into a bowl.

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Watch out

Do not cut beef too small as it shrinks during stewing.

Ingredients:beef rib fingers (500 g)
Tools:mixing bowlchef's knifecutting board
06
Preparation
00:03:40

Add 1/2 tsp salt, 1/4 tsp black pepper, leaves from 2 rosemary sprigs, and 2 tbsp curry powder to the beef, then mix until evenly coated.

Ingredients:beef rib fingersSalt (0.5 tsp)crushed black pepper (0.25 tsp)rosemary (2 piece)curry powder (2 tbsp)
Tools:mixing bowl
07
Active Cooking
00:04:01

Add 1 tsp oil to a stew pot over medium heat, add carrot pieces and sauté for 1-2 minutes until slightly brown, then remove pot from heat.

local_fire_departmentMedium heat, about 1-2 minutes
Ingredients:Cooking oil (1 tsp)Carrot
Tools:stew potwooden spatula
08
Active Cooking
00:04:18

Melt 10g butter in a skillet over medium-high heat, pan-fry shimeji mushrooms in a single layer until golden brown, then transfer to the stew pot. Repeat with 10g butter for king oyster mushrooms, and 10g butter for oyster mushrooms, transferring all to the stew pot.

local_fire_departmentMedium-high heat, about 5-7 minutes
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Watch out

Do not overload the pan

cook in a single layer without frequent stirring until golden brown to prevent water loss

Ingredients:butter (30 g)shimeji mushroomsking oyster mushroomoyster mushroom
Tools:stew potFrying pan
09
Active Cooking
00:05:31
warningStay safe

The pan is very hot when searing beef. Place meat gently to prevent hot oil splatters. Hot oil splatters can burn skin easily. Maintain a safe distance during cooking.

Wipe the skillet, add 1 tbsp oil over medium heat, and sear beef until golden brown on all sides. Pour in 100ml red wine to deglaze, then transfer beef and wine into the stew pot. Add 50ml water to the skillet to rinse remaining fond and pour into the stew pot.

local_fire_departmentMedium heat, about 4-5 minutes
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Watch out

Arrange beef in a single layer without overlapping to sear properly and seal in juices.

Ingredients:Cooking oil (1 tbsp)beef rib fingersdry red wine (Burgundy) (100 ml)water (50 ml)
Tools:Frying panTongs
10
Active Cooking
00:06:01

Pour 950ml water into the stew pot with beef, mushrooms, and carrots. Add all caramelized onion paste and 2 rosemary sprigs, stir well and bring to a boil over high heat.

local_fire_departmentHigh heat to boil
Ingredients:water (950 ml)Onionrosemary (2 piece)
Tools:stew potwooden spatula
11
Active Cooking
00:06:23

Once boiling, cover with a lid and simmer on low heat for about 60 minutes until the beef is tender and can be easily pierced with chopsticks.

local_fire_departmentLow heat, about 60 minutes
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Watch out

Beware of hot steam when opening the lid after stewing.

Tools:stew potchopsticks
12
Preparation
00:06:36

Peel 0.5 apple and grate it into a fine puree using a grater.

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Watch out

Watch your fingers while grating apples to avoid skin scrapes.

Ingredients:Apple (0.5 piece)
Tools:grater
13
Active Cooking
00:07:10

Pour all grated apple puree and 30g dark chocolate into the stew pot. Stir with a wooden spoon until chocolate is completely melted and incorporated.

Ingredients:Appledark chocolate (30 g)
Tools:wooden spatula
14
Active Cooking
00:07:19

Turn off the heat. Place a fine mesh strainer over the pot, add 5 curry roux cubes, and use a wooden spoon to dissolve them into the broth through the strainer.

local_fire_departmentOff heat
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Watch out

Turn off heat before adding curry roux cubes

boiling heat will make the roux clump instead of dissolving smoothly

Ingredients:Japanese curry roux block (5 piece)
Tools:wooden spatulaMesh strainer
15
Active Cooking
00:07:40

Turn heat to medium-low, add 1/2 tsp soy sauce, and stir continuously scraping the bottom for 2-3 minutes until thickened and glossy, then turn off heat.

local_fire_departmentMedium-low heat, about 2-3 minutes
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Watch out

Curry sauce burns easily at the bottom after adding roux

stir constantly to prevent sticking

Ingredients:soy sauce (0.5 tsp)
Tools:wooden spatula
16
Active Cooking
00:07:52

Ladle warm cooked rice onto a plate, spoon rich curry with beef, mushrooms, and carrots over one side, and serve immediately.

Ingredients:cooked white rice (cold, day-old) (6 piece)
Tools:serving plateladle

groceryAll Ingredients

beef rib fingers500 g
Onion2 piece
shimeji mushrooms300 g
oyster mushroom300 g
king oyster mushroom200 g
Carrot80 g
curry powder2 tbsp
rosemary4 piece
butter30 g
Cooking oil2 tbsp
dry red wine (Burgundy)100 ml
water1030 ml
Japanese curry roux block5 piece
dark chocolate30 g
Apple0.5 piece
soy sauce0.5 tsp
Salt0.75 tsp
crushed black pepper0.25 tsp
cooked white rice (cold, day-old)6 piece

blenderAll Tools Needed

chef's knifecutting boardspatulaFrying panpastry brushmixing bowlstew potwooden spatulaTongschopsticksgraterMesh strainerserving plateladle