Japanese style curry powder

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0.5 tsp turmeric

0.5 tsp Cardamom

0.5 tsp cumin

0.5 tsp cinnamon

0.5 tsp cloves

0.5 tsp garlic powder

0.5 tsp Nutmeg

0.5 tsp garam masala

0.5 tsp black pepper

0.5 tsp ginger powder

0.5 tsp onion powder

0.5 tsp chilli powder

0.5 tsp curry powder

75g all-purpose flour

75g butter

1-2 Tbsp Honey

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Vegetables

3 cloves garlic (finely minced)

15 g ginger root (finely minced)

500 g onion (large diced)

500 g carrot (peeled and roughly cut)

500 g potato (peeled and roughly cut)

1 Bay leaf

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Main Ingredients

500 g beef shoulder (cut into bitesize pieces)

500 ml beef stock

500 ml water

5 portions cooked Japanese short-grain rice

1 tbsp beef fat (or lard or grapeseed oil)

1-2 tbsp Sherry Vinegar

1 tbsp Soy Sauce

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Optional Ingredients

0.5 tbsp honey

0.5 tbsp apple jam (apple sauce or apple juice is also okay)

0.5 tbsp orange marmalade

0.5 tbsp Worcestershire sauce

1 tsp instant coffee powder

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Serve With

5 portions Cooked Japanese sticky short grain rice rice

2 tbsp fukujinzuke pickles

Katsu Chicken or pork (instead of Beef)

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MAKE THE CURRY ROUX

1. Roast all selected spices in a stainless steel pot over medium heat for about 5 minutes until fragrant. Then set aside.

2. Melt butter in pot over low heat and add honey.

3. Add flour into the pot and stir to combine butter and flour.

4. Keep stirring for about 15 minutes. The mixture is lumpy at the beginning but will become smooth.

5. Add roasted spices to the pot and whisk everything together, then turn the heat off.

COOK THE BEEF

1. Cut beef shoulder into bitesize pieces and sprinkle it with a pinch of salt.

2. Heat a pan on medium and add 1 tbsp grapeseed oil. Add the beef and fry until the surfaces are sealed.

3. Deglaze with Sherry vinegar.

4. Add 500 ml beef stock and simmer on high, stir occasionally and remove any scum/foam that forms around the edges.

COOK THE VEGETABLES

1. In a dutch oven heat remaining 1 tbsp butter over medium. Add onion and season with salt. Cook, stirring occasionally, until onion is translucent, 6–8 minutes.

2. Add garlic and ginger and cook, stirring, until fragrant, about 2 minutes.

3. Next add carrot, potato and 1 tbsp Japanese soy sauce and the Bay Leaf. Stir over heat for 1-2 minutes.

4. Add 500 ml water and simmer on medium for approximately 20 mins (or until vegetables are knife tender).

MAKE THE CURRY

1. Once tender, add beef to the vegetables.

2. To the pot with the curry roux, add a small amount of beef liquid stock at a time and whisk vigorously to loosen up the paste. Add the rest of the beef stock gradually, mixing thoroughly.

3. Add the curry roux gradually to the dutch oven, mix thoroughly to break up the roux.

4. Now you can add your choice of optional ingredients, such as honey, apple jam, Worcestershire sauce, orange marmalade, instant coffee powder.

5. Mix and simmer until it reaches your desired thickness, adding more water as required (about 10-20 mins).

6. Serve with Japanese white rice and some crunchy fukujinzuke pickles.