Japanese Beef Curry

also called kare raisu · karē raisu · curry rice · Japanese curry

The table

2 lb(900 g; cut in 1-in cubes)beef chuckbrown in a heavy potsoftensimmer covered 1 1/2 hrsimmer 20 min morestir in the roux
2 tspkosher salt
2 Tbsvegetable oil
2 large(sliced)yellow onions
2 large(cut in chunks)carrots
2 cloves(grated)garlic
4 cups(950 mL)water
1bay leaf
1 lb(450 g; cut in chunks)Yukon Gold potatoes
4 oz(120 g; about half a 220-g box)Japanese curry roux
1 TbsWorcestershire sauce
1 tspsoy sauce
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.13 things to get out.

Pans and tools

1brown in a heavy pot

2soften

goes in with what step 1 made

3simmer covered 1 1/2 hr

goes in with what step 2 made

4simmer 20 min more

goes in with what step 3 made

5stir in the roux

goes in with what step 4 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 1 hr 50 mintwo waits that overlap count once
Needs you
none givenof the steps that give a time

3 of the 5 steps never say how long they take, so both numbers are floors. The recipe itself says 2 hr 30 min.

  1. brown in a heavy pot

    not timedfrom the start

  2. soften

    not timedfrom the start

  3. simmer covered 1 1/2 hr

    1 hr 30 minwalk away(read off the step)from the start

  4. simmer 20 min more

    20 minwalk away(read off the step)1 hr 30 min in

  5. stir in the roux

    not timed1 hr 50 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.

You'll need pot

Goes with

See how it is written
>> title: Japanese Beef Curry
>> category: Stews & Braises
>> tags: beef, japanese, curry, one-pot, potatoes
>> counters: Ramen Shop
>> aka: kare raisu, karē raisu, curry rice, Japanese curry
>> servings: 6
>> time: 2 hr 30 min
>> step.3: simmer covered 1 1/2 hr
>> step.4: simmer 20 min more
>> step.5: stir in the roux

Brown @beef chuck{2%lb}(900 g; cut in 1-in cubes), @kosher salt{2%tsp}, @vegetable oil{2%Tbs} in a heavy #pot{}.

Soften @yellow onions{2%large}(sliced), @carrots{2%large}(cut in chunks), @garlic{2%cloves}(grated) with @&(~1)browned beef{}.

Simmer @&(~1)pot{} with @water{4%cup}(950 mL), @bay leaf{1} for ~{90%min}.

Add @Yukon Gold potatoes{1%lb}(450 g; cut in chunks) to @&(~1)stew{} for ~{20%min}.

Stir @Japanese curry roux{4%oz}(120 g; about half a 220-g box), @Worcestershire sauce{1%Tbs}, @soy sauce{1%tsp} into @&(~1)stew{} off the heat.