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)

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)

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

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)

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

Japanese Tomato Curry

Ingredients

For Cooking The Curry

For Serving

Steps

Nutrition Facts

Comments

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.

Comments

Nutrition Facts