Embarking on a culinary adventure doesn’t always mean sacrificing health-conscious choices. Join us in the kitchen as we explore the depths of flavor with a lighter version of Japanese Beef Curry. Simple, delicious, and crafted with love, this recipe is designed to bring joy to your taste buds while keeping things light and delightful. Let’s dive into the details!
Ingredients:
For 4 portions, gather the following ingredients:
- 2 medium carrots, diced
- 2 large waxy type potatoes (melts in the mouth)
- 2 small onions, finely chopped
- 4 garlic cloves, sliced
- Half a celery stalk, finely chopped
- 500ml beef stock
- 200ml coconut milk
- 4 tsp curry powder (opt for mild Madras for a flavorful kick)
- 2 tbsp plain flour
- 1 tbsp dark soy sauce
- 1 tsp honey
- 1 tbsp mirin
- Rapeseed oil for frying
Cooking Instructions:
- Sauté the Aromatics:
Heat 2 tbsp of rapeseed oil in a frying pan. Sweat the onions and celery over medium heat for 5 minutes until they release their flavorful aroma. - Prepare the Base:
Bring the mixture to a boil and then reduce to a simmer. Cook until the vegetables are soft and start to brown (around 20 minutes). Feel free to add a bit more oil at this stage for extra richness. - Enhance the Flavor:
Transfer the base to a medium pot and add beef stock, soy sauce, and mirin. Bring it to a boil and then reduce to a simmer, allowing the flavors to meld together for another 20 minutes. - Craft the Curry Roux:
In the same frying pan, heat 3 tbsp of oil and fry sliced garlic. Once browned, add 4 tsp of curry powder and 2 tbsp of plain flour. Cook on medium heat for around 2 minutes, creating a rich curry roux. - Bring It All Together:
When the potatoes and carrots reach your desired texture, add coconut milk and 1 tsp of honey. Bring it to a boil and turn off the heat. Stir in the curry roux to thicken the curry, creating a luscious, flavorful sauce. - Serve and Enjoy:
Dish out the lighter Japanese Beef Curry over a bed of rice, garnish with sliced green chili for an extra kick. Sit back, relax, and savor the heartwarming flavors of this delightful meal.
Conclusion:
With this lighter take on Japanese Beef Curry, you can indulge in a burst of flavors without compromising on your health goals. Enjoy the journey of creating and savoring this culinary masterpiece, and let it become a cherished recipe in your home. Happy cooking and bon appétit!
BONUS RECIPE: MY MOTHER’S FAMOUS CREAM PUFFS
This Cream Puff recipe is well-known in my family and among those to whom I’ve served it.
These cream puffs are unlike any other you’ve ever had. The secret to my mother’s famous cream puffs is her incredible filling. Some people try to pass off a filling of tasteless vanilla pudding as a filling. This time, no.
This filling has a pudding basis, but with the addition of whipped heavy cream, you can’t go wrong. It’s luscious, rich, and all a cream puff filling should be! The shells are also extremely light, giving them the ideal vehicle for all of that delicious cream!
You can even create and freeze the shells ahead of time! You can also create the cream ahead of time. Simply stuff them before serving. I’ve even stuffed them the night before and they’re still delicious the next day. I would simply hold off on the powdered sugar because it can go bad in the fridge.
Ingredients:
1 pound of butter (8 tablespoons)
1 cup of water
1 teaspoon vanilla
4 eggs
1 cup flour
FAMOUS MOM’S FILLING:
1 quart thick cream
1 (3.4 OUNCE) PACKAGE vanilla pudding in a hurry
13 cups milk
MY MOTHER’S FAMOUS CREAM PUFFS:
Bring the butter, water, and vanilla extract to a boil in a saucepan.
Stir in the flour until it leaves the side of the saucepan and forms a ball.
Remove and allow to cool.
4 eggs, one at a time, until smooth.
Drop by T. onto cookie sheets coated with parchment paper.
Bake for 25-30 minutes at 400 degrees.
ALLOW TO COOL.
Cut in half and fill with Mom’s filling.
Sprinkle with powdered sugar.
Filling: In a mixer, combine the cream, pudding powder, and milk until it reaches the consistency of whipped cream!
