Japanese Beef Curry

Name: Japanese Beef Curry
Prep time: 20 min
Yield: 10 Servings
Cuisine: Japanese
Ingredients: Onions: 3; Carrots: 3; Potatoes: 1; Mushrooms: 8; Boneless chuck roast: 1kg; kosher/sea salt: 1/2 Tbsp; Freshly ground black pepper: 1/4 Tbsp; All-purpose flour: 2 Tbsp; Olive oil: 2 Tbsp; Unsalted Butter: 2 Tbsp

Features:

Cuisine:

Japanese

A sweet savory Japanese beef curry that your entire family will adore! Made with beef, potatoes, carrots, mushrooms, and curry roux, this hearty Japanese beef curry makes a fabulous introduction for new curry eaters. Adapted to Japanese taste, it's milder, sweeter with a stew-like texture.

2 hours and 40 minutes
Serves 10
Medium

Ingredients

3 Onions
medium size
3 Carrots
medium size
1 Potatoes
medium size
8 Mushrooms
fresh
1kg Boneless chuck roast
1/2 Tbsp kosher/sea salt
1/4 Tbsp Freshly ground black pepper
2 Tbsp All-purpose flour
2 Tbsp Olive oil
2 Tbsp Unsalted Butter

Directions

Children enjoy it thoroughly! You have to give this easy recipe a try.

This Japanese Curry Recipe can be refrigerated for up to 5 days.

Steps

1 Done	To prepare the ingredients: -Cut the onion into thin slices. Cut the carrot diagonally while rotating it a quarter between cuts (This cutting technique is called “rangiri” in Japanese). -Cut the potato in half, and then cut each piece into quarters. Soak in water for 15 minutes to remove the starch. -Cut the beef into 1 ½ inch (3.8 cm) cubes and lightly sprinkle salt and pepper. Then lightly coat the meat with flour.
2 Done	Cooking Procedure: - In a pan, heat 1 Tbsp of oil and another of butter on medium-high heat. Add the beef in the pan but do not crowd the skillet as you would end up "steaming" the beef. Sear the beef on both sides until brown and crusty, about 8-10 minutes. The meat will release itself when the surface is seared nicely. Move the seared meat to a plate and work on the next batch.
3 Done	-In a large pot, heat 1 Tbsp butter on medium heat and add the onion. Add 1 Tbsp olive oil and stir to coat the onion with the oil. Add ¼ tsp salt and sauté the onion until tender ,about 15 minutes. If you have time, you can spend more time until the onions are caramelized, about 20-30 minutes.
4 Done	-Add garlic, ginger, curry powder, and tomato paste and sauté for 2 minutes. -Add the beef and stir, for 3 minutes. -Add the vegetable and mushrooms and pour the beef broth (and water) just enough to cover the ingredients. Cover with the lid and bring it to a boil. -Once boiling, skim off the scum and fat from the soup. Add bay leaf, cover with the tight-fitting lid. Simmer (on the lowest heat) until the meat is tender, about 2 hours.
5 Done	Once the ingredients are all tender, turn off the heat and add the curry roux. With fork/chopsticks, let 2-3 pieces of curry roux dissolved completely inside the ladle and then release to the broth. Then add another few pieces. Adjust the amount of the curry roux to your taste (you may not need to use all the roux). If the curry is too thick for your taste, add water to dilute.
6 Done	Add milk, Worcestershire sauce, and grated apple. Mix thoroughly and simmer till hot. If the curry is too soupy (probably you added too much broth/water), simmer, uncovered (no lid), stirring occasionally.
7 Done	Serve the curry with Japanese steamed rice and top with pickles .

Comment
Jude

Jude

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