Japanese beef and pumpkin curry with apple. Comforting recipe

My first contacts with curry were through Japanese manga and anime. I hadn't been bitten by the kitchen bug yet, but I do remember seeing my favorite characters often gobble up steaming bowls of some kind of stew. Today I love preparing dishes like this Japanese beef and pumpkin curry with apple, comforting and very simple.

Curry arrived in Japan in the 19th century from the British, but it became really popular well into the 20th century. It is usually a thick stew, very rich in vegetables, sweet and slightly spicy, which is usually prepared with pills or special envelopes to create the sauce. It is ideal to serve with rice and feels great on cold days.

Ingredients

For 4 people
  • Veal to cook in tacos 450 g
  • Spring onion 2
  • Apples 1
  • Fresh ginger 5 g
  • Garlic cloves 1
  • Mirin or white wine 50 ml
  • 2 teaspoons ground curry
  • Honey 5 ml
  • Garam masala a teaspoon
  • Soy sauce 10 ml
  • Vegetable stock or water 500 ml
  • Peeled pumpkin 250 g
  • Small red pepper 1
  • Medium white turnip 1
  • Fresh parsley
  • Extra virgin olive oil
  • Ground black pepper
  • Salt
  • Lemon

How to make Japanese beef curry with pumpkin and apple

Difficulty: easy
  • Total time 1 h 30 m
  • Elaboration 10 m
  • Cooking 1 h 20 m

Cut the veal into tacos in one bite, removing any excess fat, and season with salt and pepper. Chop the chives, garlic and ginger separately. Peel and grate the apple, watering it with the lemon juice.

Heat a little olive oil in a large pot or saucepan. Cook at medium-high temperature, stirring occasionally, until the meat is browned well on all sides, for about 8 minutes. Add the onion and apple, stirring well. Cook everything for 10 minutes, making sure that it does not stick to the bottom.

Add the garlic, ginger and mirin or white wine. When the alcohol evaporates, add the honey, the spices and the soy sauce. Give a couple of turns and cover with the broth.Bring to a boil, lower the heat and cover. Cook for about 25-30 minutes.

Meanwhile, cut the rest of the vegetables into tacos, leaving the squash in irregular pieces so that some of them melt more and others less. Add to the pot, add more broth if necessary and cook about 20-30 minutes more, until the vegetables are tender.

With what to accompany the Japanese curry

As I mentioned, this Japanese beef curry "asks" for a side of white rice to soak it well in the sauce, which will have been thick and syrupy. We can add parsley or fresh coriander to taste to give it a fresh touch, and the original recipe I have adapted also proposes a yogurt sprig. It is a very complete dish, very comforting and nutritious, that we can take without garnish but with a good piece of bread on the side. The sauce cannot stay on the plate.

Tags:  Fish Meats And Birds Vegetables And Legumes 

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