Japanese curry
One of the most popular home-cooked meal!
Prep Time 45 minutes mins
Cook Time 45 minutes mins
Cooling time 8 hours hrs
Course Main Course
Cuisine Japanese
- 500 g Gyusuji beef (fibrous part of beef; beef tendon)
- 3 medium size onion
- 2~3 medium size russel potato
- 1 medium size carrot
- 2 cloves garlic
- 20 g ginger
- 1 liter water
- 2~3 cubes chicken soup paste
- 1 box Japanese box-curry
Prepare beef
Boil Gyusuji (Beef) for 4 to 5 mins to remove scum. Rinse under running water. Put in pressure cooker with green part of long green onion, ginger skin, 1 tbs sake and 1 cup of water. Secure the lid, put the weight on. Turn the heat to medium, cook until steam comes up.
Reduce the heat low, cook 10 mins. Leave it until comes to roon temperature, then chill. Remove the excess fat. ※optional. Set aside until used.
Caramelized onion
Mince onion and cook until caramelized.See my caramelized onion video.
Stir until the box-curry dissolve.Turn the heat low, and cook until thicken. Serve with steamed rice.
Keyword curry and rice, curry rice, japanese cooking, japanese curry, japanese food, japanese recipe