We love Japanese Curry. Golden Curry, Vermont Curry, Java Curry, it’s all good. We don’t hate, we appreciate.
I thought its worth document this basic recipe. The previous one for using the cajun trinity is a bit overwrought. Keep it simple.
Key considerations : Thinly sliced beef (VERY THINLY SLICED) – this can be procured at the Asian supermarkets. Think Bulgogi thickness or even thinner. The Japanese call this kiritoshi, which is what we buy from Mitsuwa.
Next : Apple. Depends on your curry roux. Vermont curry already has some apple in it, so adjust to taste. In the below recipe we added a quarter and then thought it wasnt enough so we added another quarter to get it just right (sweetness and a bit tartness coming through).
Next : Texture – the reason we do this in a pot on the stove and then pour it into the instant pot is to get the texture/viscosity just right. Remember you wont lose too much water in the instant pot so make sure its good to go before you pour it in.
Finally : Time – ideally you would eat this the next day after you make it. I know that probably won’t happen but make enough for leftovers so you can see what I mean. The flavors intensify as it sits and the vegetables take on more flavor.
Bonus : Ratio of curry to stuff – don’t overload the sauce. Make sure you leave enough curry for your rice to swim in it. Its the best part!
Recipe :
1/2 box of curry roux (Golden Curry, Vermont Curry, Java Curry, basically any japanese curry roux)
2.5 cups of water (add according to your texture preferences)
1/2 lb of beef sliced super thin (kiritoshi or bulgogi)
1 sweet onion cut into big chunks
1 large carrot or 2 medium or 3 smaller carrots cut into thin medallions
2-3 medium red skin potatoes or 1-2 russets, 1 in dice
1/4 or 1/2 an apple peeled and micro-planed
Approx 1 table spoon of neutral flavor oil
Method :
Start in a medium size pot on the stove on medium high to high heat. Let the pot preheat, and add in the oil. This allows the beef to get a little crusty (nice texture inside the curry). Once hot, drop in the beef, allowing it to sizzle on the bottom. Once the beef releases a good amount of water, remove it from the pot and set aside.
Add in the onions, diced carrots and potatoes. roll it around in the leftover beef liquid and oil, until a little browning is visible on the onions and potatoes. Remove and set aside.
Add 75% of the water, bring to slow boil and add the curry roux. Mix the roux until it melts into the water and add water until desired texture achieved. At this point, start the instant pot on sautee on high to preheat the instant pot. Add in the apple until desired sweetness/tartness achieved.
Pour the roux into the instant pot, and add in the vegetables set aside. Mix these together, then add the beef on top. Cancel the sautee, and set on manual, for 10 minutes on high pressure.
Natural release when done (10 minutes natural release). Let it sit overnight if possible, if not, serve with the perfect instant pot rice :).
Happy Cooking and Happy Eating!