FLAVOR PROFILE: Rich, savory, and spicy
MOOD: A rainy day family dinner / Marvin Gaye artist radio over long cooking / Easy heating home fridge staple
400-500 g Meat (or any protein of your choice — for this recipe, we used Wagyu Onglet)
40 g White Onion
165 g Carrot
15 g Ginger
10 g Garlic
85 g Pear (we used Korean pears)
65 g Green Apple
20 g Tomato Paste
25 ml Soy Sauce (we recommend Japanese brands like Yamasa or Kikkoman)
15 g Curry Powder
8 g Garam Masala
8 g Cumin
10 g Flour
200 ml Red Wine
1 L Dashi (see recipe below)
45 ml Tare (see recipe below)
Canola / Grapeseed Oil
This recipe is scaled for one serving that’s good for 1-2 people. If you want to make a bigger batch, feel free to scale the recipe up. This recipe is flexible and open to your interpretations — from your choice of meat / protein, to the stock / dashi, and even the levels or variations of your spices and aromatics. Once you get the hang of this recipe, feel free to play around and experiment!
Best to use a kitchen weighing scale throughout the process. You will also need an immersion blender or food processor, along with a straining tool like a fine sieve lined with cheese cloth or a chinois.
For the Dashi and Tare, it would be best to prepare them ahead of time.
Start by chopping all the vegetables and fruits (white onion, carrot, pear, green apple, garlic, ginger) into small cubes or “brunoise” and set aside — for the garlic and ginger, mince finely or grate. Make sure to cut everything approximately the same size. Slice the meat into large cubes / chunks and season with kosher salt and freshly cracked black pepper. Then, in a large saucepan or small pot, heat a bit of oil (canola / grapeseed) over high heat and sear the meat until all sides are browned but not cooked completely. Set aside.
In the same pot / saucepan with all the browned bits of goodness from searing the meat, add the onions and reduce the heat to medium. Continue sautéing until onions are soft, fragrant, and translucent — but not browned / caramelized. Add the carrots and do the same — around 10 minutes, then add the garlic and ginger, and then the apples and pears. Season with salt along the way. Once all the aromatics are tender and have come together, add the soy sauce and tomato paste. Mix and incorporate thoroughly until all the aromatics have been coated in tomato paste, then add the dry ingredients with the spices going in first (curry powder, garam masala, cumin; stir well, and then the flour.) Mix and incorporate thoroughly again until the entire mixture forms together, making sure there are no lumps. Then, add the red wine and dashi. Stir well, then bring to a boil and let simmer until the smell of the red wine isn’t that present anymore. After this point, you can take your immersion blender and blend all the ingredients inside the pot / saucepan to create a smooth curry. (If you don’t have an immersion blender, you can pour into your blender or food processor — just make sure your device is heatproof, or if not, let the curry cool down for a few minutes first.) Once blended, pass through a fine sieve (optional: lined with cheese cloth) or chinois to separate the small bits and lumps; then return the smooth curry into the pot / saucepan.
At this point, you already have the curry sauce inside the pot / saucepan. The rest of the procedure will be for making the meat more tender, making the sauce silkier, and seasoning. Add the meat that you set aside into the curry along with the tare, then let simmer over low-medium heat for 1-2 hours or until meat is really tender and the curry sauce is thick. Feel free to season with more tare, salt, or freshly cracked black / white pepper to taste. Serve with steamed Japanese rice, Omurice, or one of our favorite accompaniments to stews — Basmati rice (with butter.) Enjoy!
3 pcs Konbu (if you have the Japanese Pantry Kit — otherwise, cut konbu sheet into 2½” x 2” pieces)
½ cup Katsuobushi
3 pcs Dried Shiitake Mushrooms
3-4 pcs Niboshi
In a saucepan, combine 4 cups of water and konbu and bring to a boil over medium-high heat for 10 minutes. Remove pan from the heat and discard konbu. Add the katsuobushi, dried shiitake, and niboshi; let the infusion sit / soak for another 10-15 minutes, then strain to extract dashi stock.
250 ml Soy Sauce
75 ml Tamari (optional)
200 ml Sake
200 ml Mirin
100 g Brown Sugar (you can add/use White Sugar or Honey too)
Aromatics like Leeks, Ginger, or Garlic
In a medium saucepan over medium heat, add all of the ingredients and whisk together. Bring to a boil then reduce the heat to a simmer, and cook until sauce has reduced by half and thickened enough to coat the back of a spoon — around 15-20 minutes. Strain through a fine sieve and store in an airtight container.