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Japanese Curry from Scratch (Easier Version)

Making Japanese curry from scratch is a tough job.

But I know it is lot better than using pre-made roux.


So I developed this recipe for those who wants to make Japanese curry from scratch, but wants to make it a bit easier. This is a great alternative to my other curry recipe!


Japanese Curry from Scratch (Easier Version)



[Serving] 2-3

[Prep time] 15 mins (Does not include time to soak Kombu)

[Cook time] 60 mins

[Storage] 3-4days in a fridge

[Difficulty] C *(A=Hard E=Easy)


 

[Ingredients] (GRAM)


-Sliced Beef (Rib-eye or chuck) 500g

-Salt 1tsp (5g)


-Onion (as peeled) 500g

-Carrot 1 (100g)

-Apple 1 (140g)

-Garlic (as peeled) 15g

-Ginger (as peeled) 10g


-Kombu 6g

-Water 650ml


-Worcester sauce 1tbsp (15ml)

-Ketchup 25g

-Unsalted Butter 40g

-All purpose flour 35g

-Curry powder 1.25tsp (4g)


-Japanese rice some

(Or any short grain rice)


 

[Ingredients] (OUNCE)


-Sliced Beef (Rib-eye or chuck) 1.1lb

-Salt 1tsp (0.18oz)


-Onion (as peeled) 17.6oz

-Carrot 1 (3.5oz)

-Apple 1 (5oz)

-Garlic (as peeled) 0.5oz

-Ginger (as peeled) 0.35oz


-Kombu 0.2oz

-Water 23oz


-Worcester sauce 1tbsp (0.5oz)

-Ketchup 0.9oz

-Unsalted Butter 1.4oz

-All purpose flour 1.2oz

-Curry powder 1.25tsp (0.15oz)


-Japanese rice some

(Or any short grain rice)


[Recipe video]


(Chapter)

0:00 Prepare Ingredients

2:33 Sear Meats

3:51 Curry Roux

7:26 Cook Curry

 

[Instruction]


[Chapter1: Prepare Ingredients]

  1. Soak kombu and water for 1hr to overnight

  2. Slice onion, grate rest of the veggies

  3. Cut beef into bite size

  4. Scale all the other stuff, set aside


[Chapter2: Sear meats]

  1. Hot pan, Vege oil, High heat

  2. Beef in. Salt & Pepper

  3. Brown one side, cook 30sec on the other side

  4. Put in a pot

  5. Splash some kombu dashi to the pan

  6. Scrape the pan, add it to the pot

  7. Repeat if you have more meats


[Chapter3: Curry roux]

  1. Hot pan, Generous Vege oil, Med high heat

  2. Onion in. A pinch of salt

  3. Cook until light brown. Stir every 1min

  4. Bit more oil, garlic & ginger in

  5. Cook 1 min, then add carrot & apple

  6. Cook few mins, then add curry powder

  7. Cook few more mins, then add butter

  8. Once melted, add the sauces & flour

  9. Cook few mins with low heat

  10. Add to the pot

  11. Wash the pan with kombu dashi again


[Chapter4: Cook Curry]

  1. Add the remaining dashi to the pot

  2. Med heat until boil

  3. Low heat for 10-15 mins

*If you reheat, add some water to stretch down



BGM (1st tune): Waste Our Time by Jane & The Boy


1 Kommentar


Upindra Limbu
Upindra Limbu
25. Nov. 2022

can i use curry cubes for this recipe?


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