JAPANESE BEEF CURRY FROM SCRATCH #dinner #lunch

Making Japanese Beef Curry without any preparation is truly testing these days since we can utilize numerous sorts of moment curry glue available. Be that as it may, by making our own zest mix we can get numerous prospects and tweak the taste in the event that you loathe specific flavors.

This formula is so rich since I utilize the perfect measure of flavors and I will reveal to you a few hints how to make moderate cooked nourishments taste increasingly mind boggling and better. Slow prepared nourishments is food that need over 1 hour in one procedure for instance stewing, smoking or heating. The key is we cook it low and moderate.

On the off chance that you have chicken stock, substitute the chicken flavoring and 4 cups water with chicken stock. I can't discover chicken stock in my general vicinity and I was somewhat sluggish to make it. ???? Continuously check the pleasantness and pungency. The measure of salt is your inclination.

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Ingredients
Main ingredients

• 350 g beef cubed
• 200 g potato cubed
• 150 g carrot cubed

Roux

• 75 g butter unsalted
• 4 tbsp flour

Spice mix

• 1 tbsp fenugreek seed powder
• 1 tbsp cumin seed powder
• 1 tbsp paprika powder
• 1/4 tbsp coriander seed powder
• 1/4 tbsp turmeric powder
• 2 star anise
• 1/8 tbsp nutmeg powder

Another ingredients

• 3 tbsp cooking oil
• 1/2 onion chopped
• 2 large garlic finely chopped
• 1 tbsp tomato paste
• 1.5 tbsp granulated sugar
• 1 tsp pepper
• 2 tsp chicken seasoning
• 5 cups water
• 2 bay leaves
• green onion for garnish
• salt

Instructions
Curry Roux

1. Melt the butter in the pan. Add flour and toast in low heat for 5-10 minutes until the color turned brown. Stir frequently.
2. Add all the spice mix and stir fry for 1 minutes.
3. Add 1/2 cup water, stir frequently until incorporated then add another 1/2 cup. Set aside and place it in a bowl.

Beef Curry

1. Heat cooking oil in a large pot over medium heat.
2. Add onion and stir fry until translucent.
3. Add beef and stir fry for 2 minutes. Add a little bit salt.
4. Add garlic and tomato paste and stir fry for 2 minutes.
5. Add 2 cups water, potato, carrot, and curry roux. Stir until the curry roux incorporated.
6. Add bay leaves, chicken seasoning, sugar, and pepper.
7. Simmer for 1 hour. Add 1/2 cup water and a little bit salt every 15 minutes.
8. After 1 hour, add water if the curry is too dry. Check the saltiness and add salt if needed.
9. Turn off the heat.
10. Serve with warm rice and garnish with green onion.
11. Enjoy!

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