Rice Cooker Japanese Beef Curry Recipe

Serves 3
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Directions

  1. 1Slice the onion
  2. 2Slice the onion
  3. 3Slice the onion
  4. 4Peel and chop the carrots
  5. 5Peel and chop the carrots
  6. 6Peel and chop the carrots
  7. 7Peel and chop the potato
  8. 8Peel and chop the potato
  9. 9Peel and chop the potato
  10. 10Put the onions, carrots and potatoes in a pot
  11. 11Put the onions, carrots and potatoes in a pot
  12. 12Put the onions, carrots and potatoes in a pot
  13. 13Add water and kombu
  14. 14Add water and kombu
  15. 15Add water and kombu
  16. 16Dry beef chuck with paper towel
  17. 17Dry beef chuck with paper towel
  18. 18Dry beef chuck with paper towel
  19. 19Chop the beef in medium pieces
  20. 20Chop the beef in medium pieces
  21. 21Chop the beef in medium pieces
  22. 22Season the beef with salt and pepper
  23. 23Season the beef with salt and pepper
  24. 24Season the beef with salt and pepper
  25. 25Fry the beef with neutral oil in a pan until is brown
  26. 26Fry the beef with neutral oil in a pan until is brown
  27. 27Fry the beef with neutral oil in a pan until is brown
  28. 28Place the beef in the pot
  29. 29Place the beef in the pot
  30. 30Place the beef in the pot
  31. 31Deglaze the pan with water
  32. 32Deglaze the pan with water
  33. 33Deglaze the pan with water
  34. 34Add sauce to the pot
  35. 35Add sauce to the pot
  36. 36Add sauce to the pot
  37. 37Break and add the Japanese curry roux
  38. 38Break and add the Japanese curry roux
  39. 39Break and add the Japanese curry roux
  40. 40Cook in the rice cooker
  41. 41Cook in the rice cooker
  42. 42Cook in the rice cooker
  43. 43Before open the lid, keep warm at least 30 mins to cook through the beef
  44. 44Before open the lid, keep warm at least 30 mins to cook through the beef
  45. 45Before open the lid, keep warm at least 30 mins to cook through the beef
  46. 46Remove the seaweed and stir
  47. 47Remove the seaweed and stir
  48. 48Remove the seaweed and stir
  49. 49Serve with rice
  50. 50Serve with rice
  51. 51Serve with rice

Ingredients

  • 450 g beef chuck
  • 450 g beef chuck
  • 450 g beef chuck
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • black pepper
  • black pepper
  • black pepper
  • 3 tbsp water
  • 3 tbsp water
  • 3 tbsp water
  • 350 g onion
  • 350 g onion
  • 350 g onion
  • 150 g carrot
  • 150 g carrot
  • 150 g carrot
  • 150 g potato
  • 150 g potato
  • 150 g potato
  • 400 ml water
  • 400 ml water
  • 400 ml water
  • 4 g kombu
  • 4 g kombu
  • 4 g kombu
  • 2 g MSG
  • 2 g MSG
  • 2 g MSG
  • 45 g Japanese curry roux
  • 45 g Japanese curry roux
  • 45 g Japanese curry roux
  • neutral oil
  • neutral oil
  • neutral oil
  • rice
  • rice
  • rice

Equipment

wooden plateknifecutting boardpotpeelerbowltraypaper towelsalt containerpepper grindergas stovepanrice cookerspoon

Tips

  • Give space in each meet, its better heat conduction for browning
  • Brown the meet prevents undercooking and gives more flavour
  • Scrape all the yummy bits it also cleans the pan
  • Break it into pieces to dissolves better during cooking
  • Before open the lid keep warm at least 30 mins to cook through the beef