There is one go to curry base I love using when making a Japanese, you can buy it at most supermarkets either in their international section or down the sauce isle. It can be purchased in a mild medium hot spice levels as well, I use mild. All you have to do is brown the beef and onion and chop a few vegetables and your ready to go!!
This curry must be served with Japanese mayo Kewpie this is in the international isle also, drizzle it over before you serve and pickled ginger we didn’t have any so went for spring onion instead.
Japanese Beef Curry
Ingredients:
1x golden curry mild sachet
2 tsp crushed garlic
2x small-medium onion, chunky dice
4x carrots, cut into thick battons
3x medium potatoes, cut into large chunks
750-900 gm diced beef
3 tbsp canola oil
salt and pepper
600 ml water
Method:
1. Turn slow cooker onto high setting.
2. Add carrots, potatoes, curry sachet you’ll need to brake it into cubes.
3. Heat fry pan over high heat divide the beef into 3 lots, season well and fry each with a tablespoon of oil. Once browned adding to the slow cooker and repeating until done.
4. Add onions and garlic to the fry pan after the last batch of beef is done, they help get all the flavour off the fry pan cook for about 4 minutes and add to slow cooker.
5. Add water, give the slow cooker a stir and cook on high for 3 1/2 hours stiring half way so the flavour goes through out.
Serve with rice, kewpie mayo, spring onion and pickled ginger. Also great with a side of simple undressed slaw.
Serves: 4-5
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