Japanese curry, suited well to Japanese tastes, is a popular restaurant lunch-on-the-run as well as a favorite family dish.
Ingredients: (Serves 4)
- 25 g (1 oz) butter
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 1 large onion, cut in half, then sliced into 1 cm (½ inch) wedges
- 750 g (1 lb 10 oz) pork or lamb shoulder or chuck steak, cut into 3 cm (1¼ inch) cubes
- Pinch ground white pepper
- 2 cloves garlic, crushed
- 1½ tablespoons Japanese curry powder
- 375 ml (13 fl oz/1½ cups) Making dashi II
- 2 tablespoons mirin
- 1 tablespoon shoyu (Japanese soy sauce)
- 3 tablespoons white miso paste
- 2 large all-purpose potatoes, cut into 2 cm (¾ inch) cubes
- 2 carrots, cut in half lengthways, then cut into 3 cm (1¼ inch) pieces
- 100 g (3½ oz) green beans, trimmed and cut into 4 cm (1½ inch) lengths
- Pickles, to serve
Method:
Heat butter, sesame oil and half the vegetable oil in a large saucepan over medium heat. Add onion and cook, stirring regularly, for 10-15 minutes, or until golden. Remove from the pan and set aside.
Pour the remaining vegetable oil into the pan. Season the meat with salt and white pepper, then cook in batches for 5-7 minutes, or until browned all over. Remove from the pan and set aside.
Add the garlic and curry powder to the pan and stir for 1 minute, or until fragrant. Return the onion and meat to the pan and stir to coat with the curry.
Pour in the dashi, mirin, shoyu and 500 ml (17 fl oz/2 cups) water, then stir in the miso. Bring to the boil, then reduce to a simmer and cook for 1 hour.
Add the potato and carrot and cook for a further 50 minutes. Add the beans and cook for 10 minutes, or until all the vegetables are very tender. Season to taste and serve with rice or noodles, accompanied by pickles of your choice.
Based on 8 Review(s)