Homemade Japanese curry
Curry is a thick sauce, that has normally always onions, meat, some vegetables and fruit for sweetness. It is for most of the people very good with cheddar, hot sauce and rice.
But curry doesn't need to be yellow (so this type of curry), it can also be green or red, depends on what you put in it.
And another thing about curry is, is that curry isn't easy to make, because the ingredients need to be cooked in water and roasted in a pan for ~2 hours, and the preparation is long too, it takes like 1 hour
Homemade Japanese curry
Curry is a thick sauce, that has normally always onions, meat, some vegetables and fruit for sweetness. It is for most of the people very good with cheddar, hot sauce and rice.
But curry doesn't need to be yellow (so this type of curry), it can also be green or red, depends on what you put in it.
And another thing about curry is, is that curry isn't easy to make, because the ingredients need to be cooked in water and roasted in a pan for ~2 hours, and the preparation is long too, it takes like 1 hour
Open in Cookpad AppSteps
- 1
Let the dried kelp in water for 1 hour and cut the beef in cubes, but keep and dice the fat
- 2
Add 2 teaspoons of salt in the Beef
- 3
Cut every mushroom
- 4
Cut the outer part of the carrots out of the carrots and cut it in small peaces, as same as the apples, garlic and ginger, but separate the carrots and apples from the garlic and ginger
- 5
Cut all the union and then crumb them
- 6
Add oil and then add the diced fat from step 1 in a pan and cook it in medium heat
- 7
Remove and keep the fat and oil in 5-10 minutes
- 8
Add some flour and black pepper in a bowl and mix them up, after it is mixed up, mix the beef with the flour
- 9
Add the kept oil from step 14 and the beef from step 7 in a hot pan with high heat, but not all in once, if it won't fit
- 10
When the meat is done, put the beef in a big pot
- 11
Splash some water in the hot pan and scrape all the good part and add them into the pot
- 12
Cut the potatoes in cubes, and then add them into the pot
- 13
Add the kelp with all the water (min.~2l) from step 1 into the pot and cook it open flame in mid-high heat
- 14
Remove the scum and half of the oil from the pot in low heat, after that add the fat from step 6 (if you want) into the pot. Then cover it with baking paper, and make some holes. Leave it for 1.5 hours, and meanwhile do the next steps
- 15
Put in a hot pan oil, and if the oil is hot, add all of the mushrooms in it and salt and pepper it
- 16
If there is no oil there anymore, then add more oil
- 17
A few minutes later the mushrooms should be ready, then set the mushrooms aside
- 18
Add in a hot pan oil and the onions from step 5 at med-high heat and add a pinch of salt
- 19
Mix it every 1-2 minutes, but let it caramelize
- 20
After 15 minutes, mix it all the time
- 21
Add the mushrooms. after everything is mixed together, do the next step
- 22
Then add the garlic and ginger from step 8
- 23
After a few minutes, add the carrot and apples from step 4 and mix it
- 24
After a few minutes, add curry powder, Worcestershire sauce and the butter
- 25
Remove the baking paper from step 14 and then remove the kelp from step 13
- 26
Add the roux (step 15-24) into the pot
- 27
Cook it for 10-15 minutes
Tipp: if the Curry is too liquidy, then add starge
- 28
(Add the cheddar on top of your curry)
Cooksnaps
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