Japanese Soup Curry – Laura’s Recipe

With covid not allowing anyone to fly you have to make do and cook things yourself that you are craving. I was craving the Japanese Soup Curry! Simple, easy to make without the added need for Roux and the addition of oil and flour in your diet. I also feel that the Hokkaido Soup Curry contains lots of veggies never seen in curry such as lotus root, eggplants and pumpkin. So i decided to make mine!

Homemade Japanese Soup Curry

Making Japanese Curry – From Scratch

Another part of the Young Family Dinner Challenge… Making a version of Inspired Japanese Curry with no Roux Cubes, no artificial flavorings seemed like a very long challenge.  I did my research and used the following ingredients for my Japanese Curry.

1 Pound of very very sinewy beef shank

A mix of Veggies – 1 Onion, Baby Potatoes, 3 Carrots, 20 Baby Carrots — Depending on Taste & Haricot Verts Beans quarter of a Pound & 3 Apples for the Sweetness & Sauce Thickness. Half a Pound of Chopped tomatoes – Skin Removed.

Curry Flavor – Tumeric Powder, Cumin Seeds, Mustard Seeds, Paprika, Saffron & Dark Chocolate.  I flavored as i went no measurement but roughly 2 heaping table spoons of each except for the saffron – Maybe 5 strands.

First up the beef: – Marintate with Pink Himalayian Salt and Black Kampot Pepper and lightly dust with rice flour.

Sear on High Heat with Rice Bran Oil until browned – Stir in Onions for 10 mins until softened.

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Pour off the excessive Oil.  Now it looks like soup….

Add water and simmer with apples and chopped tomatoes. – Let Simmer for 2 Hours Low Heat stirring gently.

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At this stage the apples should smash easily….

Add all the seasonings and stir to combine.  The color should now turn quite dark. Let simmer on the same low heat for another 2 hours – Try smushing the apples into the sauce after the 2 hours.  As it’s on low heat the cooking time is much longer.  I prefer the oven but this time i wanted to try using the stove which i thought worked perfectly fine.

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Gently Heat – so it doesn’t burn and everything gently cooks….

Enter into the 5th hour.  Add Carrots and Potatoes – Always cut potatoes larger ad carrots smaller to ensure similiar cooking times.  Taste after almost done – 45 minutes – At this stage i add in brewers yeast for a darker flavor and color.  You can leave this step if you prefer and add in some chicken stock if you like.  I like my curries sweet and light.

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It’s delicious – sweet, mild and you can taste the richness…. See the beef sinews?

Add in the baby corn and beans – 5 Minutes and close the lid, turn off gas and leave over night.

The Beef sinews becomes like a fatty expensive cut.  It melts and breaks in the mouth with a rich fatty mouth feel without the fat.  Really nice.

Enjoy Dinner – Young Family way…..