Japanese Curry Print Email

8-10 oz boneless beef chuck
1 country style pork rib, 8-12 oz
3 TBS tomato paste
4 TBS mild curry powder
1/4 to 3/4 tsp ichimi togarashi (Japanese ground chili), or chile powder – to taste (optional)
3 TBS oil, 1 TBS butter
1 medium onion, finely chopped
1 small carrot, grated
1/2 tsp sea salt, to taste
1 green apple, skinned and grated
2 cups beef stock
1 cup water
1/2 cup coconut milk
2 TBS smooth peanut butter & pinches of sugar to taste
4 cups cooked Japanese rice

Choose Tony’s Beef Chuck Stew Cubes, or have your butcher cube a beef chuck roast into ¾-1 inch pieces, distributing the fat evenly. Country Rib: remove bone in a single piece, and cut pork into cubes as above. Reserve any bones.

In a medium bowl, combine the beef, pork, tomato paste, curry, your favorite chile to taste, and 1-2 TBS of the oil and toss to combine.

Heat remaining oil and butter in a large saucepan over a medium flame; sauté onions and carrots until slightly tender, add apple and sauté a few minutes longer. Increase heat to high.

Add seasoned meat to pan and stir well - cook until fragrant, but short of browning. Add pork bone, beef stock, water and coconut milk. Bring to a boil and skim. Reduce to a simmer and cook 3/4 covered until meat is tender, 70-90 minutes. Stir regularly to be sure the curry doesn’t stick – add water if it becomes too thick. When meat is almost tender, taste and adjust as needed with salt and chile.

When meat is tender, stir in the peanut butter. Taste and adjust with more peanut butter and pinches of sugar as needed – these will mellow and balance the sauce. Rest 10 minutes before serving with rice. - Serves 4 –Chef Michaelangelo (mick) Rosacci, www.TonysMarket.com, www.TonyRosacciCatering.com