We know, it’s exciting. There are apparently lots of different types of Japanese curry, but we decided on this one first while we explore this whole new world. This recipe is similar to a curried beef stroganoff, served over udon. The process was interesting, and includes grating several of the ingredients, including apples, which ties in with the appreciation of the subtle in Japanese food traditions. Also, be careful to use a very high quality beef for this dish, and not too much of it.
Now, the first thing we did in order to create this curry is make a roux. Yes, we know: a curry roux. Why did we never think of this before!?
This is because the recipe calls for curry roux, which apparently comes in “cubes” in Japan. Although a trip to the Asian market is certainly in order, we had to make do with the resources at hand at the time. Also, who would buy roux? We will be sure to investigate further and report back in the future.
Now, the website from which we knicked this idea is pretty specific, mostly about times and whatnot. That being said, please visit it for further instruction. Here you will get the rough and tumble version, because we are feeling lazy today. We have included their ingredient list, however, just so you get a feel. Please feel free to click through for more detailed instructions!
From the Humblebeanblog website:
1 Tbsp canola oil
½ onion, sliced into 4 sections crosswise, then thinly sliced lengthwise
1 garlic clove, grated with a microplane grater
1/3″ piece ginger, grated with a microplane grater
1/4 fuji apple, cored and grated with a microplane grater
2 Tbsp mirin
2.5 cups (600 ml) milk
1 beef bouillon cube
2 servings curry roux (ends up being about 3 broken blocks)
5.25 oz (150g) thinly sliced beef (for shabu shabu use), cut into bite-sized pieces
1.75 oz. (50g) maitake mushrooms, separated into bite-sized pieces
2 packages frozen udon noodles
So essentially, you carmelize the onions in the oil, deglazing with water when necessary. Afterwards, add the ginger and garlic. Add the apple. Add the mirin. Add the milk and boullion, and slowly bring to a boil. Reduce heat and simmer 2 minutes.
At this point you should start cooking the udon separately. Just handle that like you would any noodle. Now, back to the curry:
Turn off the heat and stir in curry roux slowly. Again, bring to a boil, and add sliced beef and mushrooms. Cook for 5 minutes, adding salt and pepper to taste 1 minute before being finished.
Serve over the udon noodles. Curry comfort!