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!

[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)

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[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)

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[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

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[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