The sauce for this Japanese-style curry is made with stock, curry powder, rice vinegar and treacle.
This was really tasty and the perfect comfort food. I cooked it with the lid on and it thickened up nicely and served it over rice. - 24 Aug 2011 (Review from Allrecipes US | Canada)
Used the pressure cooker - 20 min for the beef/onions and broth (the beef was still partially frozen), release pressure, add the rest of the stuff, return to pressure and cook for 5 more minutes. I also added 1/4 head of chopped cabbage to the meat/onions. It disolved into the broth and served as a thickener. Yummy AND fast! - 28 Apr 2010 (Review from Allrecipes US | Canada)
I made this for my husband who is allergic to soy and gluten intolerant. I omitted the flour, used beef short ribs instead of stew meat, and added some carrots. The results were amazingly tasty. It tastes even better than the curry prepared with the Japanese curry bricks. Very flavorful and easy to make. Thanks for sharing your wonderful recipe. I will definitely be making this again! - 18 May 2012 (Review from Allrecipes US | Canada)