Japanese Tomato Curry

Name: Japanese Tomato Curry
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 8
Ingredients: 3 tomatoes (1 lb, 454 g; use round and firm tomatoes that are juicy, fruity, and full of flavor; vine-ripened and heirloom varieties work well; avoid beefsteak tomatoes for their mild flavor); 3 russet potatoes (¾ lb, 340 g; you can also use Yukon gold potatoes); 3 onions (1 lb, 454 g); 2 carrots (½ lb, 227 g); 2 cloves garlic; 1 tsp ginger (grated, with juice; from a 1-inch, 2.5-cm knob); 1 lb boneless beef chuck roast (stew beefis slightly more economical but not as tender; for vegetarian, substitute king oyster mushrooms and/or eggplants); ½ lb pork tenderloin (use king oyster mushrooms and/or eggplants for vegetarian); ½ tsp Diamond Crystal kosher salt; ¼ tsp freshly ground black pepper; For Cooking the Curry:; 2 Tbsp neutral oil (divided for the beef and onions); 2 cups beef stock/broth (½ QT; store-bought beef stock is often salted;for less sodium intake, use 1 cup/240 ml beef stock + 1 cup/240 ml tomato blanching water; for vegetarian, use vegetable stock or reserved tomato blanching water); 2 cups reserved tomato blanching water (plus more to dilute the curry sauce, as needed); 1 Tbsp soy sauce; 1 box Japanese curry roux (7–8.4 oz, 200–240 g store-bought sauce mix; or make your own with my homemadeJapanese Curry Rouxrecipe); Diamond Crystal kosher salt (optional; add only if using my homemade Japanese Curry Roux recipe, which is unsalted); For Serving:; fukujinzuke (Japanese red pickled vegetables) (optional; you can make my Homemade Fukujinzuke recipe)

Prep 30m

Cook 2h 30m

Total 3h

This Japanese Tomato Curry recipe features juicy, fruity tomatoes, tender beef or pork, and a rich, flavorful curry sauce. With a mix of vegetables and aromatic spices, it's a satisfying and hearty dish perfect for a cozy meal at home. Don't forget the optional fukujinzuke for an extra burst of flavor!

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Ingredients

Steps

Nutrition Facts

Ingredients

(Servings: 8)

3 tomatoes (1 lb, 454 g; use round and firm tomatoes that are juicy, fruity, and full of flavor; vine-ripened and heirloom varieties work well; avoid beefsteak tomatoes for their mild flavor)

3 russet potatoes (¾ lb, 340 g; you can also use Yukon gold potatoes)

3 onions (1 lb, 454 g)

2 carrots (½ lb, 227 g)

1 tsp ginger (grated, with juice; from a 1-inch, 2.5-cm knob)

1 lb boneless beef chuck roast (stew beefis slightly more economical but not as tender; for vegetarian, substitute king oyster mushrooms and/or eggplants)

½ lb pork tenderloin (use king oyster mushrooms and/or eggplants for vegetarian)

½ tsp Diamond Crystal kosher salt

¼ tsp freshly ground black pepper

2 Tbsp neutral oil (divided for the beef and onions)

2 cups beef stock/broth (½ QT; store-bought beef stock is often salted;for less sodium intake, use 1 cup/240 ml beef stock + 1 cup/240 ml tomato blanching water; for vegetarian, use vegetable stock or reserved tomato blanching water)

2 cups reserved tomato blanching water (plus more to dilute the curry sauce, as needed)

1 box Japanese curry roux (7–8.4 oz, 200–240 g store-bought sauce mix; or make your own with my homemadeJapanese Curry Rouxrecipe)

Diamond Crystal kosher salt (optional; add only if using my homemade Japanese Curry Roux recipe, which is unsalted)

fukujinzuke (Japanese red pickled vegetables) (optional; you can make my Homemade Fukujinzuke recipe)

Nutrition Facts

Calories

570kcal

28%
Fat

30g

1%
Saturated Fat

12g

0%
Carbohydrates

25g

1%
Fiber

5g

0%
Sugar

10g

0%
Protein

45g

2%
Cholesterol

90mg

4%
Sodium

900mg

45%

Percent Daily Values are based on a 2,000 calorie diet.

Japanese Tomato Curry

Ingredients

For Cooking The Curry

For Serving

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts