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The ingredients needed to cook Japanese Blue Cheese Curry:
- Provide 300 g Beef (cubed)
- Prepare [Marinade]
- You need 1 Tbsp Kikkoman Soy Sauce
- Get 2 g White Pepper
- Take 1 Tbsp Olive Oil
- Get [Stew]
- Provide 100 g Carrots (diced)
- Use 100 g Apples or Potatoes (diced)
- Get 50 g Celery (diced, you can use Chinese Celery)
- Take 70 g Yellow Onion (diced)
- Provide 30 g Garlic (minced)
- Prepare 2 cups Water/Stock
- Use 1 Tbsp Worcestershire Sauce
- Get 2 Tbsp Tomato Paste
- Provide 1-2 tsp Vinegar
- Take 2 tsp Sugar
- Prepare 2-3 g (2-3 pinches) Salt
- Use [Sauce]
- Take 2 Tbsp Butter
- Use 2 Tbsp Flour (All Purpose)
- Get 1 Tbsp S&B Curry Powder
- Take 1-1.5 cups Milk
- Get 50 g Blue Cheese
- Take 2 Tbsp Sour Cream
- Provide 1 clove (5 g) Garlic (minced)
- Provide 1 pinch Nutmeg
- Provide 1-2 pinches Salt
- Use [Miscellaneous]
- You need as needed Olive Oil
- Prepare as needed Salt
Instructions to make Japanese Blue Cheese Curry:
- MARINADE; marinate the beef with Soy Sauce, White Pepper and Olive Oil for 30 minutes or more.
- SAUCE; In a saucepan, melt the Butter and gradually add the Flour until it forms a roux. Add Curry Powder, Milk, Sour Cream, Cheese, Salt, Garlic and Nutmeg. Mix well until smooth, turn off the heat, and set aside.
- BEEF; add 2 Tbsp of Olive Oil in a wok until hot. Then add the Beef and cook it until brown all over. Remove and set aside.
- VEGGIES; Heat another 3 Tbsp of Olive Oil until hot. Fry the Onions and Garlic until fragrant (10 secs). Then add the Celery, Carrots and Potatoes and fry them for a few minutes.
- STEWING; add the Tomato Paste, Worcestershire Sauce, Vinegar, Sugar, Salt, mixing well. Then add Water/Stock as well as the Beef. Mix well, bring it to a simmer and cover with a lid. Cook for 5 minutes.
- ASSEMBLY; remove the lid, add the Sauce and mix well. Continue to cook until the liquid is reduced. To check the consistency, run the curry down your spatula and if it coats, the curry is done. Serve with rice.
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