00:09Hey guys it's Yuto here from Sashirecipes.com and today I'm going to show you how to make a
00:14delicious Japanese style beef curry from scratch. You don't need curry roux cubes for this recipe
00:21because I'm gonna show you how to make the roux yourself. It takes time but it's worth it so let's
00:27get started. For the roux, I'm gonna be using the following ingredients. Three and a half teaspoons
00:34of curry powder. I used S&B Japanese curry powder but you can use any curry powder you like. Two
00:42and
00:42a half teaspoons of cumin. One tablespoon of beef fat. Three finely minced garlic cloves. 15 grams of
00:51fresh ginger, also finely minced. One whole thinly sliced white onion. 50 milliliters of water. Three
01:00tablespoons of plain flour. 900 milliliters of bouillon liquid stock. Two teaspoons of coriander powder.
01:09Three tablespoons of orange marmalade. Half teaspoon of ground cloves. One teaspoon of cardamom powder. Two
01:17teaspoons of ginger powder. One bay leaf. This roux is enough for four to five portions of curry so feel
01:25free to double or triple it to make it more worthwhile. I also want to tell you now this recipe
01:31doesn't
01:32make roux that looks like the curry cubes. This is gonna be a curry roux paste. If you want to
01:38know more
01:39about Japanese boxed curry and how to use it you can check out my other video. I've put the link
01:44up for you.
01:46But yeah you can use this roux in the same way as the cubes and it tastes amazing but it
01:52just won't be
01:53in the firm cube shape. So we're gonna start with a frying pan, heat it on medium and add the
02:02curry
02:02powder and cumin. We're adding them dry and this process is just to help release the flavour.
02:15Once it's slightly darkened in colour and it's kind of smoking remove it from the heat and set it aside
02:22for later. Next take a new pan and heat it on medium. When it's hot you can add your beef
02:29fat just move it
02:30around the pan like this and then add your garlic and ginger. These cubes of beef fat add extra flavour
02:38and actually they're free in Japanese supermarkets. I'm sure you can get them at your local butcher.
02:46You can use lard or butter instead if you can't find it.
02:53Once your garlic and ginger are fragrant remove this block of fat and add the onions.
03:01We want to caramelise these onions so that they add a deeper flavour and better colour to our curry.
03:09These are thinly sliced so that they cook faster. Stir them occasionally and if they start to stick
03:18to the bottom of the pan try lowering the heat a little or you can add a small splash of
03:24water
03:24to unstick them. Just don't add too much water at this point. Caramelising the onions should take about
03:3330 minutes in total. This step is very important for the taste, texture and colour of the curry.
03:40Around the 15 minute mark add 50 millilitres of water and continue to cook until the water is reduced.
03:53Once the onions resemble a thick kind of paste add three tablespoons of flour and mix it well.
04:09You can also add your toasted spices from earlier and mix them in.
04:15Of course everyone knows that curry comes from India but did you know the Japanese curry is based
04:21on curry from the UK. It's not too spicy and has gravy like texture. Curry is one of the most
04:27world of dishes in Japan. Now we're gonna add the bouillon. First I'm just gonna add a small splash to
04:35kind of loosen up
04:36the mixture. This makes it easier to mix everything together when we add the rest of the bouillon.
04:44Once it's more or less smooth, add some more bouillon and just keep adding it gradually, mixing each time.
05:01So now I'm gonna add three tablespoons of marmalade, two teaspoons of coriander powder,
05:07half teaspoon of ground cloves, one teaspoon of cardamom powder and two teaspoons of ginger powder.
05:16Using all these different spices help create complex flavour and the marmalade adds a nice sweetness
05:23to the curry instead of just adding plain sugar. You can also use chutney instead of marmalade as well.
05:31Finally, we're gonna add the bay leaf and leave to simmer for two hours.
05:36I know it's a long time but this is gonna be reduced into a root paste with concentrated flavour.
05:43The great thing is the time you put it in now is gonna save you time when you come to
05:49make the curry itself.
05:51During these two hours, you don't need to watch it constantly but just stir it from time to time
05:58and remove any form that floats to the top.
06:04Although I'm gonna use this roux to make beef curry, you can use it for any kind of curry.
06:09I love using it to make katsu curry which is Japanese curry with crispy pork cutlet on top.
06:16So about two hours has passed and my roux paste looks like this, very thick and ready to store.
06:23Just place it in a container and let it cool down before putting it in the fridge overnight.
06:29I mean technically you can use it straight away but I like to leave it for a night and allow
06:35all the flavours to mingle.
06:48So it's been 24 hours and I'm ready to show you how to use our homemade curry roux.
06:54I'm also gonna use a few unusual ingredients to make my final curry extra flavourful and complex.
07:01They're optional of course but I recommend experimenting with the ones you like.
07:07So I'm gonna use one tablespoon of butter, 250 grams of beef shoulder,
07:13one carrot, two potatoes, 600 milliliters of black tea, one tablespoon of soy sauce,
07:20half tablespoon of honey, half tablespoon of apple jam, you can also use apple sauce or apple juice,
07:27half tablespoon of Worcestershire sauce, half teaspoon of garam masala, one teaspoon of coffee powder,
07:34half teaspoon of nutmeg, two tablespoons of red wine and chilli powder to taste depending on how spicy you like
07:43it.
07:44Just before we start I'm gonna lightly season my beef with salt and pepper.
07:53So heat a large pot or medium and add your butter.
08:01Once it's melted, add your meat.
08:04I'm just sealing the surface of the beef to lock in the flavour and juices.
08:09You don't need to cook it all the way through though.
08:13I have cut my meat into bite-sized pieces which helps it cook faster.
08:18The shoulder part is inexpensive and perfect for curry.
08:24Next add your carrot and potatoes.
08:27Again I have cut them small so that they cook faster because it doesn't require as much cooking
08:33time as store-bought Japanese curry cubes.
08:35Add one tablespoon of soy sauce and stir everything around.
08:40Cook this for a few minutes.
08:43You could also add another onion here if you like chunky onions.
08:47I'm not a huge fan of onions so the caramelised onion in the roux is enough for me.
08:53Next we're gonna add our roux paste and 600ml of black tea and give it a mix.
09:04Tea just adds subtle nods of flavour to the curry without adding any extra salt or sugar.
09:10You can use black tea, green tea, even herbal tea.
09:14But I have to say black tea works the best and I used an English style breakfast tea.
09:20You can also just use water or if you want more umami you can try adding dashi.
09:26Just don't add anything with salt. I think it will become too salty.
09:32So once it's all mixed you can start adding your secret ingredients.
09:36If you're not sure just add a little bit and taste this is the time you can customise your curry.
09:45You don't have to add all of these and you can experiment with your own ingredients.
09:50I really think complexity is key when it comes to making Japanese curry.
10:04So we're gonna let this bubble and thicken. It doesn't take long about 10 to 20 minutes.
10:13You can also add some chilli powder to increase the spiciness. It's up to you how much you add.
10:26So about 15 minutes have passed. It's time to dish up.
10:32Japanese curry is best served with Japanese white rice.
10:40It's also often served with these red pickles called fukujinsuke which add a nice crunch and sweetness.
10:49And that's it. Enjoy this delicious Japanese beef curry made from scratch.
10:55Thank you so much for watching. If you enjoyed this recipe, please like the video and subscribe to my channel
11:01for more tasty Japanese recipes.
11:04I hope to see you again in the next video. Thanks again.
11:29See you again in the next video.
