Japanese recipes

- Posted on Aug 17, 2011 - 04:53 PM

Japanese Beef Curry

Serves 8

Stewing beef, 5 lbs.

Garlic, 3 cloves, minced

2 onions, sliced

2 zucchinis , bite size

3 carrots, bite size

2 potatoes, bite size

1 can diced tomatoes

½ can whole corn

Japanese curry paste, 2 pkg. (100 grams each)

1 Tbs. ketchup

1 Tbs. Worcestershire sauce

1 tsp. curry powder

½ apple, ground or finely chopped

2 bay leaves

5 c. water

2 Tbs. olive oil

¼ c. red wine

Short-grained white sticky rice

Salt and pepper beef to taste

To soften beef, marinate beef with half ground onion about 1 hour until soft (optional). Microwave onion slices until soft (about 6 minutes).

In stew pot or Dutch oven, brown garlic in olive oil. Add onion slices to pot, sauté onions until golden brown (about 10 minutes). Remove onions and garlic from pot. In same pot cook beef in wine until brown. Add carrots and potatoes to beef. Cook for about 3 minutes while stirring well. Add tomatoes, water, bay leaves and sautéed onions to pot. Boil until vegetables are soft. Remove beef scum while cooking. After removing scum, add apples to pot. After vegetables have become soft, turn off heat and add curry paste. Stir paste until curry blocks have completely melted. Heat on low heat. Add in ketchup, curry powder and Worcestershire sauce

Stir well. Add zucchini and corn. Simmer on low heat for 20 minutes. Serve over short-grained white sticky rice.