Japanese Curry from scratch / ビーフカレー ルーなし

Japanese curry from scratch / Japanese beef Curry / ビーフカレー 作り方 ルーなし

Please see below for the ingredients, written recipe, FAQ, and more!!

(If you don't know or want to buy Kombu, there is a link and explanation in below)
(Chapter)
0:00 Prepare Ingredients
3:00 Beef oil
3:46 Sear Beef
6:30 Mushroom
7:32 Curry roux
10:47 Combine
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[Check my Kakuni!! (Braised pork)]
https://youtu.be/H_06JmKqZa0

[I got Chicken curry too!!]
https://youtu.be/uZJYFuKEe7o

[How to store used Kombu (Recycling kombu series)]
https://youtu.be/LupTHtPL4VY
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[Shopping (Amazon link)]

(Kombu)
100g: https://amzn.to/3lnoHHV
500g: https://amzn.to/34WJyZa

(My Japanese knife)
https://amzn.to/3vZdhN9
[Gundam (The toy dolls)]

(Large Gundam) https://amzn.to/2TlaS0M

(Small Gundam) https://amzn.to/35cukzp

(Tank one) https://amzn.to/3gvKJ7d

(Cannon one) https://amzn.to/3wirODM

(Red one with 1 eye) https://amzn.to/3wmfy5k
*CHEF'S LABO is joining Amazon associates.
I get commission fee from the seller when you buy these products.
It doesn't mean they charge you extra money.
This is something I have to explain to follow Amazon's policy

The commission fee I earn from your purchase
will be used for this channel to stay alive 👍
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[Ingredients 5-6 serve (GRAM)]

-Beef chuck 1000g
-Salt 2tsp (10g)
-Plain flour: some
-Black pepper: some

-Kombu (Dried kelp) 8g
-Water 1300ml　

-Mushroom 400g
-Brown Onion 700g (as peeled)
-Garlic 30g (as peeled)
-Ginger 20g (as peeled)
-Carrot 150g (1 each)
-Apple 360g (2 each)

-Curry powder 8g
-Tomato ketchup 45g
-Worcestershire sauce 30g
-Unsalted Butter 80g
-Plain flour 75g

-Cheddar cheese: some (Optional)
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[Ingredients 5-6 serve (OUNCE)]

-Beef chuck 2.2lb
-Salt 2tsp (0.35oz)
-Plain flour: some
-Black pepper: some

-Kombu (Dried kelp) 0.3oz
-Water 27.1oz

-Mushroom 14oz
-Brown Onion 24,7oz (as peeled)
-Garlic 1oz (as peeled)
-Ginger 0.7oz (as peeled)
-Carrot 5.3oz (1 each)
-Apple 12.7oz (2 each)

-Curry powder 0.3oz
-Tomato ketchup 1.6oz
-Worcestershire sauce 1oz
-Unsalted Butter 2.8oz
-Plain flour 2.65oz

-Cheddar cheese: some (Optional)
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[Method]

[Chapter1: Prepare Ingredients]
-Soak kombu and water 1 hour to over night
-Cut the beef in big chunks. Dice some fat
-Season the beef with 2tsp salt. Set aside

-Cut mushroom in 1/4
-Grate Carrot, apple, cheese
-Mince Garlic, Ginger
-Onion. Slice against the grain
[Chapter2: Beef oil]
-Cold pan, vege oil, beef fat. Medium heat
-Cook until fat is crispy
-Strain the oil. Keep the fat

[Chapter3: Sear Beef]
-Mix plain flour and black pepper
-Coat the beef with the flour
-Hot pan. Beef oil. High heat. Beef on
-Get colour both side. Add to a pot
-Splash water on the pan. Scrape all the yummy bits
-Add the water to the pot. Repeat with the remaining beef

-Add the kombu water to the pot
-Boil. Then simmer
-Skim off the scum, and 1/2 of the oil
-Cover with baking paper lid
-Cook 1.5 hour
[Chapter4: Mushroom]
-Hot pan, vege (or beef) oil, high heat
-Mushroom in. Salt & pepper
-Get colour both side. Set aside
[Chapter5: Curry roux]
-Hot pan. Vege oil. Medium high heat
-Onion in. Bit of salt
-Stir every 1-2 mins until dark brown
-Once they look brown, keep stirring

-Add a bit of oil, garlic, ginger
-Few mins later, add carrot and apple
-Few mins later, add curry powder. Medium heat
-1 min later, add butter, ketchup, Worcestershire sauce
-Melt butter, then add flour
-Cook few mins, done
[Chapter6: Combine]
-After 1.5 hour, Discard kombu from the pot
-Add the roux. scrape the pan with the liquid from the pot
-Add the mushroom
-Cook low heat for 10-15mins
-Serve with rice. Done mate!!
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[FAQ]

Q: I can't find Kombu
A: You can shop from the link above,
or replace with Kombu dashi powder
or Kombu concentrate
or MSG

Q:What is your frying pan?
A: The brand is "Pro cooker"
Please search "Pro cooker pan"

Q: What's the curry powder made of?
A: https://bit.ly/3pvru24

Q: Can I use pork or Lamb?
A: Yes you can

Q:What's the BGM?
A: The 2nd one: Instant Crush - Corbyn Kites
The 1st one was already installed in my editing software.
So couldn't find the detail

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[About KOMBU]

It is one of the mother ingredient of true authentic Japanese cuisine.
It's usually soaked, or boiled in water to make its stock called "Kombu dashi" (means kombu stock)

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[Business enquiry]
e-mail: chefslabobusiness@gmail.com
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Видео Japanese Curry from scratch / ビーフカレー ルーなし канала CHEF'S LABO 自宅で出来るプロの味