Insanely Delicious Homemade Japanese Beef Curry – Isobe Food
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Hey everyone, welcome back to Isobe Food! We’re mid week here in New York. The air is getting slightly crisp. A little chilly. Fall’s right around the corner and that
means one thing. It’s comfort food season! I cannot wait! So, for me, that’s like all my childhood
delicious home cooked meals from my mom & my dad. Recipes that their mom & dad passed down from
them and so forth & so forth. But, what that means to me is really one dish.
That’s Japanese curry. I mean it’s the most beloved dish in all
of Japan. Everybody loves curry. Yeah yeah… Ramen’s great, ramen’s good. But it ain’t got nothing on curry. And the whole thing is, how did curry even
come to Japan? Well, let’s find out. How did anything get anywhere back in the
olden days? Before cars and trains and trains. Ships. No, ships! Sailors, merchants, and traders. That’s right. Specifically the British East India Company
during the early 1600’s. Travels to India brought curry back to Great
Britain. That’s delicious! Oh my gosh this is delicious. Fast forward to the British Raj, sailors introduced
their version of curry to Japan in the late 1860’s. It was a hit and became a staple for the Japanese
army & naval fleets. Today, curry in Japan is booming with a whole
host of prepared curry powder & brick products as well as shelf
stable, ready to eat sauces. So it really is the ultimate Japanese comfort
food. And it’s stood the test of time. You know, there’s tons of variations across
the country with different types of meats and vegetables, but one thing
kind of remains constant. It’s the ultimate marriage between savory
& sweet. So, today we’re going to be taking a look
at how to make curry roux from scratch. Now, generally whenever my parents have made
it or I’ve made it in the past we use curry bricks. And there are a lot of different types of
brands out there, but one kind of reigns supreme above them
all which is S&B curry brand. Right? So S&B comes in a very dense brick form. They also make a curry powder, but this golden
curry is what I call the standard. It was the first type I ever had and it’s
probably my favorite. Nonetheless, I found after a lot of research
that you can make curry roux bricks at home without the preservatives… Without the MSG or high sodium and it includes
a number of delicious whole spices like fennel seed, mustard seed,
turmeric, ginger, the list goes on and on and all of these little players
create this big umami bomb. Full of comfort. Full of deliciousness. Be sure to check out ISOBEFOOD.COM for the
written recipe and all the ingredients. Let’s get started! Place the bay leaf, cardamom seeds, cinnamon
stick, cloves, coriander seeds, cumin seeds, fennel seeds, fenugreek seeds,
mustard seeds, and star anise into a large pan. Toast over medium heat until fragrant being
sure not to burn the spices. Grind the spices in a spice blender into a
fine powder and reserve to a bowl. Break up the kombu and shiitake mushroom into
small chunks and pulse grind slightly. Add in the peppercorns and continue to grind
to a fine powder. Transfer the mixture to the bowl. Add in the ground ginger, turmeric, garam
masala, chili powder, Kosher salt, cayenne pepper, hot paprika,
dried thyme, and orange zest. Mix to fully incorporate. In a large pot, melt the vegetable oil and
butter over medium heat. Add in the the flour and stirring the bottom
continuously, cook the roux through its blond and light brown
stages until it reaches almost a brick red hue, about 30-35 minutes. In a separate pan, sweat the grated onion
in vegetable oil over medium heat. Continue to cook stirring often until the
onion has browned & caramelized, about 25 minutes. Once the roux has reached its brick red to
brown stage, turn off the heat and add in the caramelized
onion. Stir often to incorporate. Add in the spice mixture and continue to stir
until fully combined. Divide the curry roux between two parchment
lined bread loaf pans. Top the roux with another sheet of parchment
paper and using another loaf pan, press down and compact the
roux into a uniform brick. Let the roux cool slightly and place into
the freezer for for 30 minutes to cool & solidify. Once hard, cut each brick into 18 equal cubes. Store in the freezer for up to 3 months. Conversely,
you can vacuum seal them for even longer storage. Heat a large, heavy bottom pot over high heat
for 1 minute. Add in the vegetable oil and brown the the
chuck shoulder on all sides working in batches so you don’t
over crowd the pan. Reserve the browned beef to a plate. Add in chopped onion and a pinch of Kosher
salt. Sweat the onions until slightly translucent and add in celery,
the beef, 3 smashed cloves of garlic, a bay leaf, and chicken
stock. Scrape the bottom of the pot to remove the
brown bits of fond. Bring to the boil over high heat skimming
the top of any foam that rises. Once to the boil, reduce the heat to low,
loosely cover with a lid, and simmer for 1 hour. Skim the fat off the top by placing half of
the pot over the gas burner on high heat. This will push most of the fat to one side
making it easier to scoop. Finely grate in a Fuji apple and add in sake,
mirin, and ketchup. Dissolve 4 curry bricks into the stew using
a mesh strainer and the side of a spatula. Bring back to the boil, reduce the heat to
low, and simmer for 30 minutes. Forget to focus your camera and ruin the entire
shot. Add in parsnips, carrots, and Japanese yams
and continue to cook until slightly tender. Dissolve another 2 – 4 curry bricks, one at
a time, until the stew has a thick yet smooth consistency. Finish everything off with a ½ cup of soy
sauce, mixing to fully incorporate. Serve with a side of sticky Japanese rice
and assorted tsukemono pickles like asazuke or beni shoga. This really turned out great. It’s savory and slightly sweet with a delicious
curry flavor that develops over time and is even
more delicious the next day. Plus I now have curry bricks ready to go whenever
I need them. Cut prep time down by sautéing chicken & veggies
and dissolving the curry bricks into a few cups of chicken stock
for a quick meal any night of the week. That does it for me, be sure to come back
next time to Isobe Food where you get what you need to succeed in the kitchen. I’m your host, Jaime and I’ll catch y’all
next time.

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