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Japanese curry

One of the most popular home-cooked meal!
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Prep Time 45 minutes
Cook Time 45 minutes
Cooling time 8 hours
Servings: 8 servings
Course: Main Course
Cuisine: Japanese
Ingredients Equipment Method

Ingredients
  

  • 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
For Gyusuji Preparation
  • 1 tbs sake

Equipment

  • pot

Method
 

Prepare beef
  1. Boil Gyusuji (Beef) for 4 to 5 mins to remove scum.
    Rinse under running water.
  2. 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.
  3. 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
  1. Mince onion and cook until caramelized.
    See my caramelized onion video.
Prepare vegetables
  1. Peel carrot and cut into bite size.
  2. Peel potato and cut into bite size.
  3. Mince garlic and ginger.
Cooking
    1. Add garlic and ginger to the caramelized onion.
      Cook until fragrant,
      Add in carrot and potato.
      Stir and cook a few minutes until the oil coat the surface of the vegetables.
    2. Cut Gyusuji into bite size, add into the pot.
    3. Add in water and Gyusuji cooked water.
      Bring it to a boil, skim off the scum.
      Simmer 20 mins until the vegetables are tender.
    4. Turn the heat off, and add in box-curry.
      Mix 2 to 3 kinds of box-curry make a complex flavor so please do so if you can.
      Put the lid on and leave it 5~6 mins.
    1. Stir until the box-curry dissolve.
      Turn the heat low, and cook until thicken.
    2. Serve with steamed rice.