Japanese curry (カレー) is usually mede with pre-made roux.
It works well. But nothing better than freshly made from scratch. This recipe needs your hard work.
But I promise. The taste is great like you never had before! If you are a curry lover, this recipe is the one you should try at least once a life!
[Serving] 5-6 serves
[Prep time] 20 mins (Does not include time to soak Kombu)
[Cook time] 2 hours
[Storage] 3-4 days in a fridge. (The roux: 1 month in a freezer)
[Difficulty] B *(A=Hard E=Easy)
[Ingredient] (GRAM)
-Beef chuck 1000g
-Salt 2tsp (10g)
-Plain flour: some
-Black pepper: some
-Kombu (Dried kelp) 8g
-Water 1300ml
-Mushroom 400g
-Brown Onion 700g (as peeled)
-Garlic 30g (as peeled)
-Ginger 20g (as peeled)
-Carrot 150g (1 each)
-Apple 360g (2 each)
-Curry powder 8g
-Tomato ketchup 45g
-Worcestershire sauce 30g
-Unsalted Butter 80g
-Plain flour 75g
-Cheddar cheese: some (Optional)
[Ingredients] (OUNCE)
-Beef chuck 2.2lb
-Salt 2tsp (0.35oz)
-Plain flour: some
-Black pepper: some
-Kombu (Dried kelp) 0.3oz
-Water 46oz
-Mushroom 14oz
-Brown Onion 24,7oz (as peeled)
-Garlic 1oz (as peeled)
-Ginger 0.7oz (as peeled)
-Carrot 5.3oz (1 each)
-Apple 12.7oz (2 each)
-Curry powder 0.3oz
-Tomato ketchup 1.6oz
-Worcestershire sauce 1oz
-Unsalted Butter 2.8oz
-Plain flour 2.65oz
-Cheddar cheese: some (Optional)
[Recipe video]
(Chapter)
0:00 Prepare Ingredients
3:00 Beef oil
3:46 Sear Beef
6:30 Mushroom
7:32 Curry roux
10:47 Combine
[Instruction]
[Chapter1: Prepare Ingredients]
Soak kombu and water 1 hour to over night
Cut the beef in big chunks. Dice some fat
Season the beef with 2tsp salt. Set aside
Cut mushroom in 1/4
Grate Carrot, apple, cheese
Mince Garlic, Ginger
Onion. Slice against the grain
[Chapter2: Beef oil]
Cold pan, vege oil, beef fat. Medium heat
Cook until fat is crispy
Strain the oil. Keep the fat
[Chapter3: Sear Beef]
Mix plain flour and black pepper
Coat the beef with the flour
Hot pan. Beef oil. High heat. Beef on
Get colour both side. Add to a pot
Splash water on the pan. Scrape all the yummy bits
Add the water to the pot. Repeat with the remaining beef
Add the kombu water to the pot
Boil. Then simmer
Skim off the scum, and 1/2 of the oil
Cover with baking paper lid
Cook 1.5 hour
[Chapter4: Mushroom]
Hot pan, vege (or beef) oil, high heat
Mushroom in. Salt & pepper
Get colour both side. Set aside
[Chapter5: Curry roux]
Hot pan. Vege oil. Medium high heat
Onion in. Bit of salt
Stir every 1-2 mins until dark brown
Once they look brown, keep stirring
Add a bit of oil, garlic, ginger
Few mins later, add carrot and apple
Few mins later, add curry powder. Medium heat
1 min later, add butter, ketchup, Worcestershire sauce
Melt butter, then add flour
Cook few mins, done
[Chapter6: Combine]
After 1.5 hour, Discard kombu from the pot
Add the roux. scrape the pan with the liquid from the pot
Add the mushroom
Cook low heat for 10-15mins
Serve with rice.
[FAQ]
Q: Can I use pork or Lamb?
A: Yes you can!