Japanese Curry Rice
Roux: (suggestion: double this recipe or more. make a lot when you are making this!)
1/4 cup butter
1/4 cup + 1 tablespoon flour
2 tablespoon garam masala
1/2 teaspoon cayenne pepper
2 tablespoon ketchup
3 tablespoon tonkatsu sauce (or worcestershire sauce)
(Optional: fresh ground black pepper)
2 tsp oil
3 small onions sliced thin
2 lbs beef (beef stew pieces (arent bad), bottom round(okay), beef chuck roast (yummy from ralphs)next time try brisket OR beef chuck shoulder roast/chuck shoulder pot roast)
3 carrots cut into chunks
4 C water
2 large yukon gold potatoes cut into large chunks
1 small apple peeled, grated (not diced) (maybe 2 apples next time?)
2 teaspoon kosher salt (use 1/2 as much if you use regular salt)
1 teaspoon SandB garam masala
3/4 cup peas
Optional: mushrooms or 1 black cardamom pod
1. Heat the oil in a large pot (not pan!) over medium low heat and add the onions. Saute the majority of onions until they are golden brown and caramelized (about 30 minutes). Save the rest of the onions to toss later into the curry.
2. While we wait, cube meat and cut carrots. TIP: Cross cut the carrots so the carrots can cut evenly. (Carrots are thicker on top than they are on the tip, so we want to cut strategically to have even carrots.)
Make the roux. Use a small pot/pan (Hand size diameter). Melt the butter and flour until light caramel brown over medium low heat (20 to 30 minutes). DO NOT STOP STIRRING! You will burn the roux if you stop! We are going to make a dark brown roux!
3. Add garam masala, stirring for 1 minute. until you have a thick paste. Add the cayenne pepper and some fresh ground black pepper and incorporate into the roux. Turn off heat, add the ketchup and tonkatsu sauce. Continue to incorporate and stir until the paste starts crumbling.
4. Back to the caramelized onions, turn up the heat to high, on the same pot add the meat and brown.
5. Add the carrots, water, and cardamom pod then bring to a rolling boil. TIP: Carrots need more time to cook.
6. After the rolling boil skim off any foam or oil that accumulates at the surface. Then, lower heat to allow the mixture to simmer for 10 to 15 minutes and then add the potatoes, remainder of onions, grated apple, salt and garam masala.
7. Light simmer until you can pass a fork through the carrots and potatoes and the meat is tender.
8. Lower heat. Add a ladle or two of liquid from pot into pan with roux. Incorporate the roux liquid mixture well before adding back into the pot. DO NOT CRUSH POTATOES. Make sure you are mixing the bottom occasional. The bottom part of the curry is denser and may burn!!
9. Add the peas and mushrooms until they heat through.
(Adapted from http://norecipes.com/blog/karei-raisu-japanese-curry-rice/ and http://www.youtube.com/watch?v=Rxg67_xvtxU&feature=player_embedded#!)
Notes: SF’s Indian Bazaar Garam Marsala is awesomee!!
Cut potatoes in quarters, not 1/8’s
could not taste apple, maybe add 2 apples