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We hope you got benefit from reading it, now let’s go back to japanese blue cheese curry recipe. You can cook japanese blue cheese curry using 30 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Japanese Blue Cheese Curry:
- Take 300 g Beef (cubed)
- Prepare [Marinade]
- Use 1 Tbsp Kikkoman Soy Sauce
- Get 2 g White Pepper
- Provide 1 Tbsp Olive Oil
- Prepare [Stew]
- Take 100 g Carrots (diced)
- Prepare 100 g Apples or Potatoes (diced)
- Take 50 g Celery (diced, you can use Chinese Celery)
- Provide 70 g Yellow Onion (diced)
- Prepare 30 g Garlic (minced)
- Use 2 cups Water/Stock
- You need 1 Tbsp Worcestershire Sauce
- Provide 2 Tbsp Tomato Paste
- Get 1-2 tsp Vinegar
- Provide 2 tsp Sugar
- Provide 2-3 g (2-3 pinches) Salt
- Use [Sauce]
- Take 2 Tbsp Butter
- Provide 2 Tbsp Flour (All Purpose)
- Prepare 1 Tbsp S&B Curry Powder
- Prepare 1-1.5 cups Milk
- You need 50 g Blue Cheese
- Use 2 Tbsp Sour Cream
- Get 1 clove (5 g) Garlic (minced)
- Provide 1 pinch Nutmeg
- Take 1-2 pinches Salt
- Prepare [Miscellaneous]
- Use as needed Olive Oil
- Take as needed Salt
Instructions to make Japanese Blue Cheese Curry:
- MARINADE; marinate the beef with Soy Sauce, White Pepper and Olive Oil for 30 minutes or more.
- SAUCE; In a saucepan, melt the Butter and gradually add the Flour until it forms a roux. Add Curry Powder, Milk, Sour Cream, Cheese, Salt, Garlic and Nutmeg. Mix well until smooth, turn off the heat, and set aside.
- BEEF; add 2 Tbsp of Olive Oil in a wok until hot. Then add the Beef and cook it until brown all over. Remove and set aside.
- VEGGIES; Heat another 3 Tbsp of Olive Oil until hot. Fry the Onions and Garlic until fragrant (10 secs). Then add the Celery, Carrots and Potatoes and fry them for a few minutes.
- STEWING; add the Tomato Paste, Worcestershire Sauce, Vinegar, Sugar, Salt, mixing well. Then add Water/Stock as well as the Beef. Mix well, bring it to a simmer and cover with a lid. Cook for 5 minutes.
- ASSEMBLY; remove the lid, add the Sauce and mix well. Continue to cook until the liquid is reduced. To check the consistency, run the curry down your spatula and if it coats, the curry is done. Serve with rice.
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