Beef Steak Curry and Rice Recipe ~Japanese Vermont Curry style (EP212)
What is Vermont Curry?
Vermont curry is the most popular and top-selling box curry in Japan.
We grew up eating Vermont curry, and we all love the taste.
Why do we call it Vermont?
The curry’s signature ingredients are apple and honey as shown in the package.
But the curry itself doesn’t taste apple and honey, it’s a hidden and secret ingredients.
According to the company website, it’s from a Folk Medicine of Vermont.
https://www.flavorofjapan.com/japanese-curry/
In that book, they found drinking a mixture of apple cider vinegar and honey keeps you in good health.
Eventually that combination imported to Japan and mixed with curry to make mild curry that kids can eat.
Mixing one part mild and one part medium-hot is my favorite, and I made my curry close to that spiciness.
And today, I put a beef steak on top of the curry, instead of simmered beef, because it’s summer time, and I am in the mood for steak!
Why we eat hot and spicy food in summer?
While we are enjoying hot and spicy food, it makes us sweat.
That’s means your body releasing the heat from your body.
And that’s the reason for we feel refleshing after eating spicy food.
It’s good for your health, compare to drinking icy cold drinks which is considered as “cool down drink.”
Eating homemade nutritious food keeps you in good health to survive the situation.
I hope you will give this recipe a try!
Beef Steak Curry and Rice Recipe ~Japanese Vermont Curry style
Equipment
- pot
Ingredients
chicken stock ※yields 1L (about 4 cups)
- 4 chicken wings
- 1 onion(150g)
- 1 apple ※"Ourin" apple which is a little bit on the tart side. Any kind of apple is good.
- 100 g carrot
- 1.5 L water (about 5 cups )
- 3 cubes chicken soup cubes
- 3 bay leaves
Curry sauce
- 1 L chicken stock
- 100 g curry roux
- 2 tbs honey
- 2 ts salt (10g)
Beef Steak
- 80~120 g per person
- salt and pepper
hot steamed rice
Instructions
chicken stock ※yields 1L (about 4 cups)
- Cut all the ingredients into bite-size.Pan fry the chicken wing, and put it in a pot.Put all the ingrediens in a pot and pour in the 1.5 L of water and chicken cubes. If you still have caramelized onion, garlic and ginger, go ahead and add into the pot. It makes wonderful flavor.Simmer for about one hour, and pass through a sieve.
Curry sauce
- The broth yeilds 1 L.If your broth is not enough, fill it with water or use less amount of curry roux.Put your curry roux into a pot and pour in the chicken stock.Add in honey, and simmer on low for 10 mins until smooth and shiney.Add in 2 teaspoons of salt to season.
Beef Steak
- The steak has been on the countertop for about an hour, and it's at the room temperarute.This is the crucial part, your beef should be at room temp. before seared.Heat your pan on high and cook to your liking.I like the medium rare in this time, cook until grill marked. Take out and wrap in a piece of aluminum foil for about 10 mins.
Assemble
- Scoop 100~ 300g steamed rice onto a dish, and ladle over generous amount of flavorful curry souce.Topped with cut steaks.Served with Fukjinzuke and Gari.