Name: Homemade curry ramen with a pressure cooker
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 5 persons
Ingredients: 1 tbsp vegetagle oil; 350g beef - sliced; 2 garlic cloves - finely chopped; a thumb of ginger - finely chopped; 1 onion - sliced; 1 carrot - cut into small pieces; 1 beef bouillon cube; 1L water + 800ml water; For the seasoning :; 2 tbsp hondashi powder; 2 tbsp soy sauce; 2 tbsp curry powder; 2 tbsp mirin; 1 1/2 tsp sugar; 6 cubes curry roux (Japanese curry sauce) - about 150g; * you can add more or less, depend on how tick you want your soup.; 1/2 tsp salt (if necessary)

March 28, 2020

Homemade curry ramen with a pressure cooker

Persons

Prep Time

40 minutes

Cook Time

30 minutes

Total Time

1 hour, 10 minutes

Homemade curry ramen with a pressure cooker

Ingredients

1 tbsp vegetagle oil
350g beef - sliced
2 garlic cloves - finely chopped
a thumb of ginger - finely chopped
1 onion - sliced
1 carrot - cut into small pieces
1 beef bouillon cube
1L water + 800ml water

For the seasoning :

2 tbsp hondashi powder
2 tbsp soy sauce
2 tbsp curry powder
2 tbsp mirin
1 1/2 tsp sugar
6 cubes curry roux (Japanese curry sauce) - about 150g
* you can add more or less, depend on how tick you want your soup.
1/2 tsp salt (if necessary)

Instructions

1. In a pressure cooking pot, heat vegetable oil until hot. Add garlic, ginger and fry until just fragrant. Add the beef and cook for a few min. Then add onion, carrot and stir-fry for about 5 min or until slightly wilted.
2. Add water (1L) and beef bouillon cube. Put the lid on and lock the pressure cooker. Turn the heat to high. Once the pressure builds up, turn the heat down to low and cook at high pressure for about 8 minutes. Turn off the heat and let the pressure come down naturally.
3. Remove the lid, add another 800ml water. Add the seasoning (hondashi powder, soy sauce, mirin, curry powder, sugar and - optionnaly - salt.
4. Add the curry roux and bring the pot to a boil. Dissolve the roux completely. Make sure you stir once in a while so the curry will not get burnt on the bottom. Your curry soup is ready.
5. Cook noodles according to the package instructions. Meanwhile, serve curry soup in a serving bowl. Immediately place the cooked noodles in the curry soup. Top up with chopped scallion and cheese if you want. Serve hot!

February 7, 2020

Katsu curry

Persons

Prep Time

40 minutes

Cook Time

30 minutes

Total Time

1 hour, 10 minutes

Ingredients

500g boneless pork shoulder - cut into sliced 1 to 2cm thickness each
2 eggs - mix with 30 ml milk
some panko/bread crumbs
1 tbsp vegetable oil
2 garlic cloves - finely chopped
1 carrot - finely chopped
2 onion - finely chopped
1 thumb of ginger (8g) - finely chopped
1/4 apple - grated
1.2L water
1/2 tbsp worcestershire sauce
170 to 190g curry roux (depends on your taste)
1 tsp sugar (optional)

Instructions

1. In a big cooking pot, heat 1 tbsp oil, cook the garlic and ginger until fragrant. Add carrot and onion and cook until the onion is lightly browned. Then add the grated apple and mix.
2. Pour the water. Add the worcestershire sauce and bring to a boil.
3. Add the curry roux. You can use 170~190g or you can simply stop when get the thickness you like. Add sugar if you like.
4. Now make the katsu Stab the pork with a fork. Season the pork pieces with salt and pepper, then dust with flour. Now dip them in the beaten egg mixture. Finally coat with panko bread crumbs, evenly, pressing down gently. Both sides should be completely coated.
5. In a frying pan, heat up the cooking oil over medium high heat until it reaches 180℃. Fry the pork until both sides are golden brown, turning them in the oil once or twice. Drain on a plate covered with paper towels.
6. Slice the cooked tonkatsu into strips. Serve the steamed rice in a plate or bowl and place the sliced tonkatsu on top. Now pour curry sauce. Garnish with the chopped green long onion or with beni shoga over the rice if you like.

January 1, 2018

Japanese style “dry” Curry

Japanese style "dry" Curry

Serving Size

4 to 5 people

Prep Time

30 minutes

Cook Time

20 minutes

Total Time

50 minutes

Ingredients

3 garlic cloves - finely chopped
30g fresh ginger - finely chopped
1 onion - finely chopped
2 carrots - finely chopped
350g ground beef

- Ingredient A -

1 tsp maple syrup
1 1/2 tbsp ketchup
1 tbsp soy sauce
2 tbsp worcestershire Sauce
1/2 tsp kosher salt
1 tsp turmeric
1/2 tsp coriander powder
1/2 tsp cinnamon powder
1 tsp cumin powder
1/4 tsp garam masala - optional
3 tbsp curry powder
2 tsp brown sugar
2 tbsp tomato paste
1 to 2 tsp white sugar
50ml water
1 green bell pepper - roughly chopped by hand (better not use a food processor)

Instructions

1. In a small bowl, add all the ingredient A and mix well. Set aside.
2. In a wok or skillet, heat 1 tbsp vegetable oil and fry garlic and ginger until fragrant. Add onion, carrot and ground beef, continue stir-frying until the meat is no longer pink.
3. Add ingredients "A" to season. Stir for another 3~5min over low heat. Then add green bell pepper. Cook for another few minutes.
4. Add tomato paste and sugar (2~3 tsp) to adjust your taste.
5. Add water and cook for 1 more min over high heat.
Serve with hot steamed rice!