Fine Cooking Magazine - November/December 2020

Servings:4, with leftovers

让我们将其拨回所有开始的地方：老式的日本咖喱。甜味，芬芳，富有（不可抗拒）这道菜需要经典的日本咖喱成分，即根蔬菜，苹果和牛肉。betway电子竞技俱乐部然后，您可以使用老式的roux（一种法式增厚剂，用于烹饪黄油和面粉制成的酱汁（证明了这种特定的咖喱西部根源）。我们使用S＆B咖喱粉，这是一个日本品牌，该品牌成立于1920年代，在这里广泛使用，但您也可以用Madras Curry（通常以超市的罐子出售）或任何喜欢的咖喱粉代替。您可以以无尽的方式在此基本食谱上进行即兴即兴。使用鸡肉，猪肉或海鲜代替牛肉。加入其他蔬菜：芹菜，茄子，绿胡椒，daikon，西兰花，菠菜或番茄楔（在完成10分钟之前加入番茄，以免分解）。使用蜂蜜甚至芒果使咖喱甜。或用牛肉将洋葱扔进去，然后将它们完全变成褐色，这两个都将有助于增稠盘子并添加更强烈的焦糖味。实验并玩得开心。

This recipe is excerpted fromJapanese Soul Cooking：拉面，Tonkatsu，天妇罗等在东京及以后的街道和厨房中。

betway电子竞技俱乐部

1 lb. stew beef (or any cut of beef you desire), cut into bite-size cubes
2茶匙。盐
1⁄2茶匙。胡椒
6 Tbs. butter
1 lb. medium onions (about 3), peeled and coarsely chopped
8盎司。胡萝卜（约2个中型胡萝卜），切成rangiri风格（请参见下面的提示）
1汤匙。磨碎的生姜（约1⁄3盎司）。
1 tsp. grated garlic (about 2 cloves, peeled and grated)
1 large apple (about 8 oz.), peeled and grated
5 cups beef stock
3 Tbs. flour
2 Tbs. curry powder
2 Tbs. garam masala, an aromatic Indian spice mixture (or substitute with curry powder)
3⁄4磅土豆，剥皮并切成咬伤大小的碎片
蒸的米饭，用于食用

准备

Season the beef with 1 tsp. of the salt and the pepper. Melt 2 Tbs. of the butter in a large pot over medium heat. Add the beef and cook, stirring frequently, for about 2 minutes, until the meat browns (to lock in the flavor). Add the onion, and cook, stirring constantly, for about 5 minutes, until the onion begins to turn translucent. Add the carrots, ginger, and garlic, and cook and stir for 2 more minutes. Add the apple, stock, and remaining 1 tsp. of the salt. Reduce the heat to low, cover, and simmer for 1 hour.
While the ingredients are simmering, prepare the roux. Melt the remaining 4 Tbs. butter in a small saucepan over low heat. Add the flour, stirring constantly for about 3 minutes. The flour will first bind to the butter, then the mixture will break apart, and look like large blonde crumbs. At this point, add the curry powder and garam masala and stir for 2 more minutes, until the roux releases a heady, toasted curry fragrance. Remove the saucepan from the heat and set aside.
Once the ingredients have simmered for 1 hour, add the potatoes. (Add 1/2 cup of water at this point if the curry seems too dry; it should have the consistency of gravy.) Scoop a ladleful of liquid from the pot and add it to the roux, mixing together to create a paste. Add the roux paste to the large pot and mix well. Simmer for 20 more minutes, or until the potatoes are tender. Mix frequently, scraping the curry from the bottom of the pot, being careful not to burn. When the curry is ready, serve with steamed white rice.

Tip

The key to cutting the carrot rangiri style is rolling the carrot while you cut: Cut the carrot at an angle, roll a quarter turn, cut on an angle. Repeat until you’ve cut up the entire root.