Serves 3
Directions
- 1Slice the onion
- 2Peel and chop the carrots
- 3Peel and chop the potato
- 4Put the onions, carrots and potatoes in a pot
- 5Add water and kombu
- 6Dry beef chuck with paper towel
- 7Chop the beef in medium pieces
- 8Season the beef with salt and pepper
- 9Fry the beef with neutral oil in a pan until is brown
- 10Place the beef in the pot
- 11Deglaze the pan with water
- 12Add sauce to the pot
- 13Break and add the Japanese curry roux
- 14Cook in the rice cooker
- 15Before open the lid, keep warm at least 30 mins to cook through the beef
- 16Remove the seaweed and stir
- 17Serve with rice
Ingredients
- 450 g beef chuck
- 0.5 tsp salt
- black pepper
- 3 tbsp water
- 350 g onion
- 150 g carrot
- 150 g potato
- 400 ml water
- 4 g kombu
- 2 g MSG
- 45 g Japanese curry roux
- neutral oil
- 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
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