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    Home ยป Recipes ยป Asian

    Vegan Japanese Curry Rice with 'Beef'

    Published: Dec 16, 2020 ยท Updated: Sep 28, 2023 by Jacqui Wormington ยท This post may contain affiliate links. ยท 5 Comments

    Vegan Japanese Curry Rice with 'Beef' - ใƒ“ใƒผใ‚ฌใƒณใƒ“ใƒผใƒ•ใ‚ซใƒฌใƒผ! Sweet and savory flavors in a rich curry sauce paired with chunks of soft vegetables and โ€œbeefโ€ strips that melt in your mouth. The Japanese version of a curry is mild and has almost a stew-like texture. You just have to try this easy classic Japanese dish.

    Jump to:
    • ๐Ÿ’ก The recipe in a nutshell
    • ๐Ÿ‡ฏ๐Ÿ‡ต History and Origin
    • ๐Ÿ’ญ Does it taste like Indian or Thai curry?
    • ๐Ÿฅ˜ What curry to use
    • ๐Ÿ„ How to: vegan beef
    • ๐Ÿ“–ย  Variation
    • ๐Ÿฅฃ Storage
    • โ„๏ธ How to freeze
    • ๐Ÿ“– Recipe
    • ๐Ÿ’ฌ Reviews
    vegan japanese curry rice with vegan beef

    ๐Ÿ’ก The recipe in a nutshell

    • Vegan (eggless and dairy free)
    • Easy to make
    • Incredibly delicious meal!
    • Traditional home cooking made plant-based
    • Bring the flavors of the Japanese Cuisine into your home

    ๐Ÿ‡ฏ๐Ÿ‡ต History and Origin

    Japanese Curry Rice or Karฤ“ Raisu (ใ‚ซใƒฌใƒผใƒฉใ‚คใ‚น) is an extremely popular dish for all ages in Japan and it is considered one of the countryโ€™s national dishes along with Ramen and Gyoza. 

    Curry is usually known as a typical Indian or Thai dish, and was brought to Japan during the Meiji era (1868โ€“1912). The British brought it when India was under colonial rule. It was served to the Japanese Imperial Navy to prevent thiamine (vitamin B-1) deficiency. During the 1960s and 70s curry finally made its appearance in restaurants and supermarkets. From there it became a beloved staple across Japan.

    ๐Ÿ’ญ Does it taste like Indian or Thai curry?

    No, the flavor of Japanese curry is quite different from Indian or Thai curry. The texture of Japanese curry is thicker, milder, sweeter and usually served with rice. There is no choice between yellow, red, or green curry like you have with Thai curry. Instead, there are usually three degrees of spiciness indicating mild, medium hot, or hot.

    ๐Ÿฅ˜ What curry to use

    This recipe uses Japanes curry roux, which can be found at Asian supermarkets or in the Asian food aisle at your local grocery stores. I usually use the mild roux, since the recipe is adding other spices thatโ€™ll heat up this Curry. However, feel free to use any spice level you are most comfortable with. Always check the ingredient list before buying a Japanese curry roux to see if suitable for your vegan diet.

    how to make japanese beef curry

    ๐Ÿ„ How to: vegan beef

    For the beef strips, the recipe uses textured vegetable protein, also known as soy slices. You can get it at your local Asian supermarket. But you can also find them online. However, it is way cheaper in Asian supermarkets than online. I usually buy the Verisoy brand and get them for half the price in my local Asian store.

    Textured vegetable protein is very easy to prepare. A couple days ahead I usually soak them in water until soft (around 40 minutes). After softening, drain them and marinate the slices for extra flavor. I store the soy slices in an air tight container in the fridge (up to 3 days).

    The texture of soy slices is very โ€œmeatโ€ like and authentic. That is why I like to add them to this traditional meat-based dish. If you donโ€™t like the texture of meat-like products, you can leave the soy slices. Ass an alternative add a different protein source you like.

    ๐Ÿ“–  Variation

    Leave out vegan beef strips and serve with Tofu Katsu instead!

    ๐Ÿฅฃ Storage

    Store the curry in an airtight container in your fridge separated from rice for up to three days. Warm up before serving.

    โ„๏ธ How to freeze

    If you want to freeze the Curry you need to remove the potatoes from the curry, as they will change the texture once frozen. Freeze the leftover curry in an airtight freezer-friendly container or bag. Freeze up to 2 months. Defrost overnight in the fridge and reheat before serving.

    ๐Ÿ“– Recipe

    japanese vegan beef curry

    Vegan Japanese Curry Rice with 'Beef'

    Jacqui Wormington
    Vegan Japanese Curry Rice with 'Beef' - ใƒ“ใƒผใ‚ฌใƒณใƒ“ใƒผใƒ•ใ‚ซใƒฌใƒผ! Sweet and savory flavors in a rich curry sauce paired with chunks of soft vegetables and โ€œbeefโ€ strips that melt in your mouth. The Japanese version of a curry is mild and has almost a stew-like texture. You just have to try this easy classic Japanese dish.
    5 from 6 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 15 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 15 minutes mins
    Course Dinner
    Cuisine Dairy-Free, Egg-Free, Japanese, Vegan
    Servings 6 servings

    Ingredients
      

    Curry Ingredients

    • 2 medium-sized white onions
    • 2 medium-sized carrots
    • 1 medium-sized russet potato
    • 150 grams textured vegetable protein
    • 1 knob of fresh ginger finely grated
    • 1 tablespoons vegan butter
    • 1 tablespoons oilive oil
    • 1 tablespoons chili bean sauce (mild alternative: tomato paste)
    • 1 tablespoons garlic powder
    • 1 tablespoons yellow curry powder
    • 2 bay leaves
    • 2 tablespoons soy sauce
    • 950 mililiters water (4 cups)
    • 250 mililiters vegetable broth (1 cup)
    • 4 blocks vegan Japanese Curry Roux eg: S&B Golden Curry
    • 1 tablespoons plant milk eg: almond, soy, oat

    For Serving

    • cooked, steamed Japanese rice
    • Optional sides: Fukujinzuke, Japanese styled pickled vegetables
    Get Recipe Ingredients

    Instructions
     

    Preparation

    • Gather all ingredients.ย Prepare your vegetables: Cut the onion into thin slices. Cut the carrot diagonally while rotating it a quarter between cuts (this is a Japanese cutting techniqueย called โ€œrangiri"). Cut potato in half, and then cut each piece into quarters. Soak in water for 15 minutes to remove the starch.

    Cooking the curry

    • In a large pot or deep-bottomed skillet, heat butter on medium heat and add your onion slices. Add olive oil and stir to coat the onion with the oil. Sautรฉ the onion until tender and translucent, about 10-20 minutes. If you have more time, you can sautรฉ the onions until caramelized, for about 30-40 minutes.
    • Add garlic, ginger, curry powder, chili bean paste, and sautรฉ until flavors have enhanced (around 2 minutes). Then add flavored and prepared vegan beef strips and sautรฉs for 5-15 minutes and stir occasionally. (The more time you invest, the more flavorful the dish gets - but I fully understand when you have to take the short route and only sautรฉs for 5 minutes.)
    • Add vegetables, water, vegetable broth, bay leaves, and soy sauce. It should be just enough liquid to coverย the ingredients. Bring to a boil, cover, and let simmer for 30 minutes up to 2 hours. If you have time and simmer for longer than 30 minutes stir occasionally.
    • Once the ingredients are all tender, add the curry roux. Stir and let 2 pieces of curry roux dissolve completely. Then, if needed, add another few pieces.ย  Adjust the amount of the curry roux to your taste and how fast it thickens the sauce (you may not need to use all the roux).ย If the curry is too thick for your taste, add water to dilute. From this point,ย simmer on the lowest heatย andย stir often, and be careful not to burn the curry!
    • Add milk and mix thoroughly. Let your curry simmer until heated through entirely. If the curry is too thin: simmer, uncovered (no lid), stirring occasionally until it reached desired thickness. Serve the curry with Japanese steamed rice and optional top with fukujinzuke (Japanese styled pickled vegetables).

    The provided nutritional information is an estimate. Accuracy is not guaranteed.

    Tried this recipe?Leave a comment & tag @thesimplesprinkle on Instagram

    PS: Don't forget to rate this recipe and leave a comment on your experience - this helps improve my recipes and serves you with the best instructions, tips, and substitution ideas. Plus, I love hearing about your takes on my recipes! Tag me on Instagram @thesimplesprinkle to show me your pictures.

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    Reader Interactions

    Comments

      5 from 6 votes (1 rating without comment)

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      Recipe Rating




    1. rosanna says

      May 02, 2022 at 12:31 pm

      5 stars
      This was delicious! It worked really well for dinner on my meat-free days. Thank you for the recipe!

      Reply
    2. Kalin Williams says

      May 02, 2022 at 1:53 pm

      5 stars
      This sounds so tasty and is perfect for one of meatless meals!

      Reply
    3. Judith says

      May 02, 2022 at 2:59 pm

      5 stars
      This recipe definitely looks worth a try. Iโ€™m always on the lookout for new meat free meals to try.

      Reply
    4. nancy says

      May 02, 2022 at 7:06 pm

      5 stars
      perfect easy weeknight meal!

      Reply
    5. Deb says

      May 02, 2022 at 10:17 pm

      5 stars
      Oh my, this recipe is phenomenal!

      Reply

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