Japanese Curry
“Sometimes, a dish can make you feel at home.”
Japanese Curry cooked by Ray
Ingredients
Ingredient Name
Serving Size
Any Beef
1 lb
Onion
1 whole (thinnly sliced)
Carrots
1 heads (diced)
Shiitake Mushroom
3 heads sliced (optional)
Gold Potato
1 head diced (optional)
Red Wine
1 Cup
Japanese Curry Mix
3 servings
Tomato Paste
2 Tbsp
Sugar
2 tsp
Beef Boullion
1 tsp
Water
2 Cups
Olive Oil
1 Tbsp
Rosemarry
1 stem (optional)
Sage
2 leaves (optional)
Dried Oregano
1 tsp (optional)
MSG
1/2 tsp (optional)
How To Cook
Step 1
Prepare the ingredients. Thinly slice onions (as thin as you can), dice carrots and potatoes, and slice shiitake mushrooms.
Prepared Ingredients
Step 2
On medium heat, sauté the thinly sliced onions with olive oil until they are mushy. About 20 minutes.
Sautéing onions
Step 3
Reduce the heat to medium low, push the onions in the corner and add in the sugar on the other end. Caramelize the sugar, mix with onion.
Caramelize sugar on sautéd onions
Step 4
Increase the heat back to medium, and add the remaining vegetables and meat into the pan. Stir for 3 minutes.
Adding vegetables
Step 5
Add all of the other remaining ingredients *except the curry mix* and turn heat to high. Bring it to boil.
Adding remaining ingredients
Step 6
If the ingredient is not sunk by the liquid, add more water to sink them. Otherwise, there won’t be enough liquid for the sauce and become salty. If the water boils, turn the heat down to medium-low and simmer.
Check the water level
Step 7
After 5 minutes of simmering, reduce the heat to low and add in the curry mix. Constantly stir the mixture for 5 minutes. Put one or two cubes at a time to avoid overusing the product.
Adding curry mix into pan
Step 8
Simmer for 40 minutes, constantly stir between 10-15 minutes since the curry can stick to the bottom of the pan.
Constantly stirring pan
Step 9
Continuously stir until finished, heat off. Serve over rice, add a fried egg on top if you would like.
Serving over rice
Tips
Onion, onion, and onion.
We are all lazy at some point, but cook the onion until they are mushy. It really brings out a depth in flavor.
Overcook it.
The best curry for me were always soft in texture. They feel warm and consider chewing to be easier.
