The traditional Japanese Curry is beef with vegetables - and these days, you can usually only find restaurants that make it using these huge cubes of condensed curry paste that include MSG. I've been on a quest to create a recipe that is truly "from scratch" – and I think I've assembled the best of the best from a number of recipes I've tried. Key are the two spices listed below – which form the basic flavor that is unique to Japanese Curry. Also important is a short grained white rice – don't use Basmati or Sushi rice.
INGREDIENTS
1lb beef (brisket is great, but you can also try short ribs or other cuts), cut into bite-sized cubesSalt and pepper for the beef2.5 tbsp butterAbout 1.5 onions, sliced as thin as possible4 tbsp ginger, finely grated2 cloves garlic, finely grated1 large carrot, peeled and cut into wedges, rangiri style1 large apple, peeled and coarsely grated5 cups beef stock 1 tbsp salt1/2 lb new potatoes, peeled and cut into bite-sized pieces
2 tbsp curry powder (I use Japanese curry powder from: Anan Corporation -http://www.e-anan.net
("Muchi" curry from Whole Foods also can work) and a Madras curry powder is fine, too) 2 tbsp garam masala
for fermented vegetables as a garnish:
A few Asian/Persian cucumbers, radish, daikon, or similar
PREPARATION
Step 1
Prepare fermented vegetables by combining the salt, sugar, mirin and rice vinegar in a sealable glass container. Chop your vegetable of choice into small 1/4" chunks and submerge in the liquid. Refrigerate for at least 1 hour.
Step 2
Season the beef with salt and pepper. Use about half the butter and brown the beef separately over high heat in a stockpot big enough to hold 5-quarts - alone. This will give the meat a nice roasted flavor and keep that flavor in the final pot for the curry. Set meat aside.
Step 3
Melt the remaining butter in the same pot, over medium heat. Add the onions, ginger, garlic, and carrots. Stir and cook for about 5 minutes until the onions become translucent. Add the apple, beef stock and salt - and your seared beef, and simmer uncovered for 20 minutes, stirring occasionally.
Step 4
Meanwhile make the roux. In a large skillet, melt the butter over medium heat and add the flour (a little at a time). Stir until the butter and flour fuse and swell. Careful not to stop stirring, or the roux can burn. It will gradually bubble and thicken.
Step 5
Watch for the color to turn the "color of a fox," as the say in Japan - about 15 min. At this point, add the curry and garam masala, and cook and stir for 30 seconds. Turn off the heat. It will turn quickly to a paste - just add a ladleful or two of cooking liquid from the stock and mix further into an almost "dry" paste.
Step 6
Add the roux paste into the stockpot, and stir to combine. Add the potatoes after about 15 minutes.
Step 7
Simmer uncovered on low heat, stirring occasionally. Cook for about another 30-45 min, or until the beef becomes tender and the curry thick.
Step 8
Serve the curry with Japanese short grained rice on the side. Add a sprinkling of your fermented vegetables on top. Enjoy.
