Japanese curry

Ingredients for 4 servings:

• 700 g beef
• 3 tbsp oil
• 3 onions
• 6 garlic cloves
• 4 cm ginger
• 3 potatoes
• 3 carrots
• 1 leek(s)
• 1 celeriac
• 1 apple
• 2 tbsp honey
• 1 tsp sugar
• 2 tbsp soy sauce
• 1 ½ liters beef stock
• 6 tbsp flour
• 80 g butter
• 1 ½ tbsp garam masala
• 1 ½ tbsp chili powder
• 1 ½ tbsp curry powder
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

based on the curry from CoCo Ichibanya after my trip to Japan

Grate the apple. Chop the onions, garlic, and ginger into small pieces or cubes. Peel and roughly chop the carrots, celery, and potatoes, as they will be removed before finishing the dish. Place the potatoes in a water bath to extract the starch. Rinse the leek and tie it up if necessary. Cut the beef into bite-sized cubes and sprinkle with salt and pepper. Let the meat stand for at least 10 minutes. Add a little oil to a pan or wok and fry the onions until translucent. Then add the ginger and garlic, followed by the beef and fry until no longer pink. Add the potatoes, carrots, leek, celery, and stock. Stir in the honey, apple, and sugar. Let everything simmer over medium heat for 20 minutes. While the curry is cooking, make the curry roux. Melt the butter in a saucepan and heat until it starts to bubble. Now add the flour and stir with a whisk. Heat the roux for 10-20 minutes, stirring constantly, until it turns brown. Then add the curry powder, garam masala, and chili powder and mix everything well. Remove the potatoes, carrots, celery, and leeks from the pot; these can be served later as a delicious side dish. Gradually add the curry roux until the curry has reached the desired thickness; usually all of it goes in. Now add the soy sauce, taste, and season to taste. Cook on low heat for another 15 minutes. The curry is traditionally served with rice, but potatoes or bread are also suitable as a side dish. I like to use breaded chicken cutlets as a topping, cut into strips and placed on the plate with the curry and rice.