Tuesday, March 2, 2010
Japanese Beef Curry Bowl 牛カレー丼 Ushi Kare Don
Nothing groundbreaking about tonight's dinner but just another popular everyday dish that will please everyone at home. This has to be the easiest curry to make, put your rice cooker on and the curry will be ready when the rice is cooked. I like to brown the meat before adding it in at the last minute, this not only adds a lot more flavour to the dish but also prevents the meat from being overcooked. Peas are added to brighten up the dish and some blanched snow peas for a little crunch. If you are interested in Katsu curry, click HERE.
P.S Use chicken and pork if you do not eat beef. For a vegetarian version, replace meat with firm tofu.
500 g of diced beef, marinated with dash of soy, dash of sesame oil and a little corn flour
2 potatoes, peeled and diced
2 carrots, peeled and diced
1 onion, diced
150 g of snow peas
1/2 cup of green peas
100 g block of Japanese curry mix
1.5 cups of water
Fry vegetables individually with a little oil.
Pan sear the diced beef on high heat for a 30 seconds, medium rare? set aside.
Bring water to a boil and add in the vegetables.
Add the curry mix when the vegetables are almost ready.
Finally add in the beef and peas and warm through, the sauce should be quick thick by now.
Ladle some curry over a bed of Japanese rice, top with a little blanched snow peas and pickled ginger.