Friday, September 26, 2014

Japanese beef curry


As it's getting cooler lately, I have been craving soup, stew and anything warm that goes over rice or noodles. What I like about these dishes is that you get plenty of vegetables which I love. Large chunks of vegetables in warm soup or stew is just so comforting. Talking about comfort, my tot and I like to cozy up at home, cuddle and read books after books and it's perfect in weather like this. It is such a great comforting feeling. So this week, we skipped all the extra classes other than his school and did just that. That felt so good. I feel that my little baby's growing so fast and when he's in my arms reciting his favorite books to me, it feels like everything just stops. =)


So..back to the dish, I prefer Japanese curry to any other curry. It's lighter and a little on the sweet side and got a very subtle tang. I have tried apple chunks before but apple puree definitely works better in my opinion. Makes it so smooth. I had this for dinner with my tot and when Steve walked in hours later, he said it smells like a maple syrup factory. Haha Don't know which note from the curry would smell like maple syrup but that's not so bad. The only problem with making curry is the long lasting "flavor in the air"It was well worth it though. My tot and I cleaned the plate completely and we were happy bears for the rest of the evening. =)

Japanese beef curry

Ingredients :

2 tsp oil
1 large onion, diced large
1 lbs beef of your choice, diced large
2 large carrots, diced large
2 cups chicken stock
2 medium yukon gold potatoes, diced large
1/2 cup pureed apple(or apple sauce with no added sugar if you have)
1/2 cup frozen peas
salt and pepper

3 Tbsp butter
1/4 cup flour
2 Tbsp curry powder
1/2 tsp cayenne pepper(or less if you want it less spicy)
fresh ground black pepper
1 Tbsp ketchup or tomato paste
4 tsp worcestershire sauce 

Directions :

1. Heat the oil in a pan and saute the onions. When onion is getting browned, add beef, carrots and potatoes. Saute for another 10 minutes or so.

2. Add chicken stock and pureed apple. Bring it to a boil and simmer for 20 minutes or until vegetables are fork tender.

3. Meanwhile, make the roux. Melt the butter in a pan and add flour. Cook on medium heat until starting to brown, stirring. Add curry powder, cayenne pepper, black pepper and stir until incorporated. Add ketchup and worcestershire sauce. Mix and set aside.

4. When the veggies are ready, Add 2 cups of water(1 1/2 if you like your curry thick) to the roux. Mix until smooth and add it to the veggies and beef. Bring it to boil and add salt to taste and cook until it thickens. Add peas and heat it through.

Adapted from

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