Hi everyone, I'm MASA.
Today, I would like to share a recipe to make a tasty Curry Rice.
It's called
[Japanese] Noko beef kare
Super Rich Beef Curry
Today's recipe is a Japanese style curry.
You can actually have many choices of ingredients combination for cooking this type of curry dish.
[Cooking Point] Such as, seasonal Vegetable + Ground Pork Curry.
[Cooking Point] Vegetable +Seafood Curry
[Cooking Point] Butter chicken + Tomato Curry
[Cooking Point] This time, I choose the invincible combi, Beef + Mushroom.
Beef & Mushroom mixture is my favorite flavor!
[Cooking Point] It's pretty easy, but may cost you a little~~ bit more time.
So, let's get started.
Alright, the reason why I said this dish may cost you more time is because
the preparation of onion has to be from this (raw) to~~
This color (caramelized)~(magic)
like dark brown color
Let's take a look at the cooking process the day before.
[The day before] (2 onion)
[Cooking Point] Slice the onion across the grain.
[Cooking Point] By doing so, the onion will be less pungent and keep its mild sweetness.
[Cooking Point] Use a sharp knife to prevent eyes from getting tears. (ㄒ△ ㄒ)(Cause less damage to cell walls)
(A bit oil)
(Put to medium-high heat)
(Put all sliced onions in)
[Cooking Point] It looks voluminous at first, but the amount shrinks as you heat them up.
(Sprinkle some salt)
[Cooking Point] Salting them helps to speed up the softening process.
(Put to medium heat when onions are stir-fried evenly)
(Keep stir-frying)
[Cooking Point] No need to stir-fry them all the time. Just every now and then will do.
[Cooking Point] When the moisture of onions are drawn out, put to low heat and keep stir-frying them.
[Cooking Point] Don't wear yourself out by stir-frying too much.
[Cooking Point] Do something else at the same time, and come back to stir them occasionally is enough... ^^;
(About 40 minute has passed since cooking started...)
[Cooking Point] To avoid onions from getting burned, you may add a little amount of water.
(Stir-fry onions until they have a dark brown color)
[Cooking Point]Cooking onions patiently until dark brown so that the natural sweetness (JP:Umami) are released.
Also the caramelized aroma.
Not only Curry Rice,
[Cooking Point] Caramelized onions may also be put into chicken or veal stock to make French onion soup.
(Shimeji mushrooms~300 g)
(Break into small pieces)
(Oyster mushrooms~300 g)
(If there are a little bit of dirt, clean it with a brush)
(Break into small pieces)
(Abalone mushrooms~ 200 g)
[Cooking Point] Don't wash mushrooms to avoid it from smelling fishy and water seeping out while cooking.
[Cooking Point] For more information about cleaning mushrooms, please check out the clip of "Wafu mushrooms salad".
(Cut into small pieces)
(Carrot~80 g)
(Roll cut it into small pieces)
(Beef rib fingers~500 g)
[Cooking Point] You may also substitute rib fingers as beef brisket or pork.
(Cut into bite-size pieces)
[Cooking Point] Rib fingers will shrink during cooking, so don't make the pieces too small.
(Salt & Black pepper~suitable amount)
(1-2 Rosemary)
(2 tbsp Curry powder)
(Stir them evenly)
(Put to medium heat)
(Add a bit of oil)
(Carrots)
(Sauté them until they slightly pick up a bit of color)
(Remove the pot away from the heat first)
(Butter~quite an amount)
(Put to medium high heat)
(Shimeji mushrooms pieces)
[Cooking Point] Don't sauté mushrooms too much at once. Control within one-layer of the pan amount.
Alright, this time I use two pots to heat up separately.
The reason is that I use many types of mushrooms.
If all mushrooms are put into one pot
the dish may become watery because the water will seep out.
So my usual practice is to sauté mushrooms separately with a pan
until they turn golden brown
and then put into another pot. [Cooking Point] When sautéing mushrooms, no need to stir-fry them all the time.
[Cooking Point] Make sure every ingredients has beautiful golden brown color before you move them to another pot.
[Cooking Point] Sauté until golden brown like this.
(Finish sautéing the rest of mushrooms)
(Wipe out the pan and add some oil)
(Put to medium heat)
(Put into beef rib fingers)
[Cooking Point]Make sure every pieces touches the pan.
(Sear until golden brown)
(Red wine~100 cc or more) [Cooking Point] No particular brand. Any brand you like.
(Put the rib fingers into the pot)
[Cooking Point] There are essence left in the pan. Don't waste it~!
(Add a little bit of water into the pan and pour the essence water into the pot)
(Water~about 1000 cc)
(Turn on the stove)
(Caramelized onions)
(Add into the pot)
(2~3 rosemary or bay leaf)
(Cover with a lid)
(Put to low heat after it boils)
(Cook to the meat turns soft or the tenderness you like)
(About an hour later)
(Check the meat)
(1/2 apple)
(Grind it up into mash)
Put fruit into curry will add another aroma and natural sweetness.
So I add apple into it.
[Cooking Point] Other fruit such as mango and banana will also do~! ^^b
The next tip is even more special.
[Cooking Point] Chocolate will add another layer of nuts flavor. Coffee bean (or liquid) is also recommended.
[Cooking Point] These ingredients have their strong characteristics. Remember to control under certain amount.
(Make sure apple mash and chocolate are evenly melt into the pot)
(Turn off the heat)
[Cooking Point] Putting curry cubes into the pot after the heat is turned off makes them melt evenly which helps to get better texture.
(5~6 curry cubes) [Cooking Point] You may adjust the number of curry cubes per peronal preference.
[Cooking Point] Putting curry cubes on a sieve first helps to check the melting process better.
(Stir it evenly)
(Put to medium low heat)
[Cooking Point] Be careful that the bottom of the pot may be burnt easily after cubes are added!
(1/2 tsp soy sauce)
[Cooking Point] You may add a little bit of water to adjust consistency if needed.
(Boil for 2~3 minute and turn off the heat)
(Plating)
OK, here is a plate of flavorful Super Rich Beef Curry!
OK, now we may dig in!
I'm thrilled!
I have been expecting this moment since I prepared caramelized onions yesterday.
Simply can't wait.
Let me dig out the beef first.
Um~~Wa~~
Splendid!
[Japanese] Dewa, itadakimasu.
(Thank you beef...)
The tenderness of beef is spot on. (Super!!!)
I just love the meat that is tender and soft which just melts into my mouth.
Also, since we sauté mushrooms until golden brown before stewing them,
the umami of mushrooms are released
adding up another richness of the taste.
On top of that, caramelized onions also add depth of flavor to curry.
It's not bitter, but natural sweet aroma.
[Cooking Point] In Japan, regular family or restaurant usually use curry cubes to make curry rice.
[Cooking Point] Although it's simply an already-made curry cubes, by adding ingredients you like, such as caramelized onions, apple, chocolate,
you can complete a curry rice with your personal style.
So if you'd like to taste a delicious curry rice,
must give it a try.
Thank you.