Wednesday, June 1, 2011

Beef Beer Curry and Rice - Video Recipe

Another video is up :)

In Japan, we use "curry roux" to make curry and rice. There are many different kinds of curry roux. In my tutorial, I used Golden Curry (Medium-Spicy) by S&B. It is made with 35 different spices which gives amazing oriental flavor to your curry!!! Also, it went perfect with KIRIN Ichibanshibori (beer)!!!

Try out!!! I hope you like it :D

Beef Beer Curry and Rice

Difficulty: Easy
Time: 45min
Number of servings: 5

200g (7oz.) thinly sliced beef
200g (7oz.) onion
200g (7oz.) shimeji mushrooms
200g (7oz.) frozen edamame beans in pods
600cc water
200cc KIRIN Ichibanshibori (beer)
110g (3.8oz.) S&B Golden Curry (medium-spicy) *Japanese curry roux
1 tbsp. cooking oil
5 servings steamed Japanese white rice
grape tomatoes if desired

1. Use Golden Curry (medium-spicy) or you can substitute it with any other Japanese curry roux!
2. Cut thinly sliced beef into bite size pieces. Slice onion. Remove tough base of shimeji mushroom and break into bite-sized chunks. Thaw and remove the edamame beans from the pods.
3. Heat cooking oil in a large stew pot, saute the sliced onion over medium heat until it softens. Then add the beef and shimeji mushrooms and saute together.
4. When mushrooms get soft, add 600cc water, bring to a boil, skim the scum, add 200cc beer, and turn the heat down to medium-low and cook for about 15 minutes.
5. Turn off the heat, add Golden Curry (medium-spicy) curry roux, and mix well until completely melted. Then put on the heat and simmer for about 7 minutes until thickened.
6. Add edamame beans, stir, and cook 3 more minutes.
7. Serve on a hot bed of rice, garnish with grape tomatoes if desired.

My original recipe in Japanese is here.

Have fun cooking!

P.S. can't believe half the year has passed already!!!

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