A source-note entry labeled Katsudon that currently contains a Japanese curry recipe.
The Story
This recipe appears in the original notes under the name “Katsudon,” although the recorded ingredients and method describe a Japanese curry made with beef, potatoes, carrots, onions, and curry roux. The original title has been preserved here so the source notes are not silently changed.
Ingredients — 8–10 servings
- 2 large onions
- 2 medium carrots
- 3 potatoes (Yukon Gold work well)
- 2 cloves garlic
- 1 tablespoon butter
- 5 cups water or stock
- About 1 lb cubed beef or other protein
- 1 box Japanese curry roux (about 8 oz / 220 g)
- Optional: 1 tablespoon Worcestershire sauce
- Optional: 1 tablespoon ketchup
- Optional: 1 tablespoon honey
- Optional: 1 red apple
Instructions
- Peel and cut the potatoes into large bite-sized chunks, then soak them in water for 15 minutes.
- Peel and cut the carrots into diagonal chunks. Slice the onions into 1/2-inch slices and mince the garlic.
- Pat the beef dry and salt it. If using the apple, peel and finely grate it.
- Heat cooking oil in a pot over medium heat. Sear the beef for about 2 minutes, then remove.
- Add the onions and sauté about 8 minutes until caramelized and translucent. Add garlic and cook 30 seconds.
- Add the carrots and potatoes and sauté for another minute.
- Return the beef and add 5 cups water or stock. Add the optional apple, ketchup, Worcestershire sauce, and honey if using.
- Cover and simmer for 20 minutes, stirring occasionally. Check the potatoes for doneness and skim any foam.
- Turn off the heat and dissolve the curry roux completely.
- Return to medium-low heat and simmer for about 15 minutes, until thickened.