The month of pumpkin has past. Even I have posted a pumpkin recipe during the past month. As I have seen on many of my favorite food blogs during the past month of halloween, many pumpkin theme recipes on those blog inspired me to try many of them. So, I ended up buying so many pumpkins and butternut squash. As I result, I have several of them left. Lately, I have been quite busy with my work and my baby so I had to cook something that need less time to prepare and cook. After seeing me flipping through my cookbooks, my husband told me that he wanted to eat Japanese curry. How did I miss that? This is a great great recipe that I can definitely use all my pumpkin and butternut squash. I can make a big pot of curry and the curry will be my dinner for a couple of days. Hooray!!!
Japanese curry is a dish that require short time to prepare. Japanese curry has been long time favorite dish that I have cooked for my husband since when we were dating back in college. In fact, Japanese curry was the dish that I cooked for the first dinner that I had with his family. My husband's family loved it.
Japanese curry is such a fun recipe to make because this Japanese beef curry can be adapted by using other types of meat and vegetables. Besides the ingredients of regular Japanese curry, this time the special extra ingredients are pumpkins and butternut squash.
200 g sliced beef (shabu-shabu beef)
1 or 2 medium potato
1 or 2 leek (or onion)
3 cloves Garlic
2 tbs rice bran oil
3 tbs Japanese soy sauce
5 cups water
1/2 brick of store bought curry roux bar
Normally, stewing beef cubes are used in many Japanese curry However, I prefer using thinly sliced beef or shabu-shabu beef because it takes less time to cook until it reach super saft and tender stage.
Curry Roux Bar
In order to save time, I use store bought Japanese curry roux. I bought this from my local super market. You can normally found Japanese curry roux in asian food aisle in super market. There are normally 3 level of spiciness. The one I use this time is the hotest of the brand because I love spicy food. ( Note: This level of spiciness still mild comparing the Japanese curry at Japanese curry specialty restaurant. )
And of course, you can make your own curry roux. I will show you next time I make this curry again. :)
- Peel the carrot but do not peel the potato. Dice the carrots and the potatoes into approx. 1 inch cubes. Slice the leek and chop all garlics.
- Heat the rice bran oil in the slow cooker pot. Then add chopped garlic and the sliced leek to the heated oil.
- Add the curry roux , all diced potato and diced carrots into the pot. Then pour all the water to the pot and set the slow cooker at high.
- Bring up to boil then add all the sliced beef to the pot and simmer for 3 hours.
- Add the soy sauce and pepper to taste.
- Serve with steamed rice.