Japanese curry
Chinese Cooking Demystified · ♥ 4.3K likes · 139.5K views · 18 min video
Read about brisket in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ½ whole onion
Slice half an onion very thinly, a good job for the mandolin.
In a non-stick over a medium low flame, fry the onion with a quarter teaspoon of salt and a tablespoon of oil until soft, about five minutes.
- ¼ tsp salt
- 1 tbsp oil
- 1 cup water
Add one cup of water and boil slowly until the water has all evaporated and the onion is almost disintegrating, about fifteen minutes more, then reserve.
- 75 g carrot
Slice the carrot in half then into half centimeter slices; quarter the potatoes and cut them into one centimeter chunks.
- 100 g fingerling potatoes
- 2 tbsp butter
- 175 g beef
Melt a pat, about two tablespoons, of butter in the non-stick.
Over medium-high, fry the beef a couple of minutes until it begins to brown, add the carrot for another minute, then the potato for another minute.
- 2 cloves garlic
- 1 whole ginger
Add the grated garlic and ginger and fry until fragrant, then the softened onion.
- 1 tbsp tomato ketchup
- 1 tsp Worcestershire sauce
- 1 cup water
Squeeze in a tablespoon of ketchup and a teaspoon of Worcestershire sauce, mix, and add one cup of water.
Add half a teaspoon of chicken bouillon powder, the optional tablespoon of fukujinzuke pickle juice and 20 grams of grated apple.
- ½ tsp chicken bouillon powder
- 1 tbsp fukujinzuke pickle juice
- 20 g grated apple
Drop to medium low and simmer 30 to 40 minutes, until the beef is as tender as you want it.
- 1 tbsp oil
- ½ tbsp curry powder
For the curry oil, heat a tablespoon of oil until it bubbles around a pair of chopsticks, shut off the heat, add half a tablespoon of curry powder, mix and set aside.
Curry oil and the roux
- ½ packet curry roux
- seasoning
Add the further seasoning, which appears on screen and is not said out loud, then finish with the curry oil and mix well.