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)
russet potatoes(3/4 lb, 340 g; you can also use Yukon gold potatoes)
onions(1 lb, 454 g)
carrots(1/2 lb, 227 g)
clove sgarlic
tsp ginger(grated, with juice; from a1-inch, 2.5-cm knob)
lb boneless beef chuck roast(stew beefis slightly more economical but not as tender; for vegetarian, substitute king oyster mushrooms and/or eggplants)
1/2 lb pork tenderloin(use king oyster mushrooms and/or eggplants for vegetarian)
1/2 tsp Diamond Crystal kosher salt
1/4 tsp freshly ground black pepper
Tbsp neutral oil(divided for the beef and onions)
cup sbeef stock/broth(1/2 QT; store-bought beef stock is often salted;for less sodium intake, use1cup1/240 ml beef stock +1cup1/240 ml tomato blanching water; for vegetarian, use vegetable stock or reserved tomato blanching water)
cup sreserved tomato blanching water(plus more to dilute the curry sauce, as needed)
Tbsp soy sauce
boxJapanese 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; addonly ifusing myhomemadeJapanese Curry Rouxrecipe, which is unsalted)
fukujinzuke (Japanese red pickled vegetables)(optional; you can make myHomemade Fukujinzukerecipe)
Instructions
Gather all the ingredients.
Japanese Tomato Curry トマトカレー · Dinner Match Lab | Dinner Match Lab
