Japanese Curry

• porciones: 8 - 10

Ingredientes

Large onions (2)

Medium carrots (2)

Potatoes (3) - Yukon Gold work great

Garlic (2 cloves)

Butter (1 tbsp)

Water or stock (5 cups)

Cubed beef or protein alternative (roughly 1 lb)

Japanese curry roux (1 box, or roughly 8 oz/220g)

Optional ingredients:

Worcestershire sauce (1 tbsp)

Ketchup (1 tbsp)

Honey (1 tbsp)

Red apple (1) - Fuji or Honeycrisp work great

Instrucciones

PREP:

► Peel and cut potatoes into big bite-sized chunks

► Soak potato chunks in bowl of water for 15 mins

► Peel and cut carrots into diagonal chunks

► Slice onions into half-inch wide slices

► Mince garlic

► Pat dry and salt beef cubes

► (Optional) Peel and grate apple using a fine grater

COOK:

Pre-heat pot with cooking oil over medium heat

Add beef to pot and lightly sear for 2 minutes until sides are browned

Remove beef from pot into a bowl/plate

Add onions and saute for 8 minutes until caramelized and translucent

Add garlic and saute for 30 seconds

Mix in carrots and potatoes, saute for another minute

Add cooked beef chunks back to pot, and add 5 cups of water/stock

(Optional) Add grated apple, ketchup, Worcestershire sauce, and honey

Stir, cover with a lid, and simmer for 20 minutes, stirring occasionally

Once pot comes to boil, check potatoes for doneness by piercing with a stick

Filter out any scum/foam using a strainer

Turn off heat, and mix in curry roux to pot, ensuring all blocks are fully dissolved

Bring pot to medium-low heat, simmer for 15 minutes until sauce is thickened