Japanese Blue Cheese Curry
Japanese Blue Cheese Curry

Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, japanese blue cheese curry. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Japanese Blue Cheese Curry is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Japanese Blue Cheese Curry is something that I have loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we must prepare a few components. You can have japanese blue cheese curry using 30 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Japanese Blue Cheese Curry:
  1. Prepare 300 g Beef (cubed)
  2. Get [Marinade]
  3. Take 1 Tbsp Kikkoman Soy Sauce
  4. Make ready 2 g White Pepper
  5. Get 1 Tbsp Olive Oil
  6. Make ready [Stew]
  7. Prepare 100 g Carrots (diced)
  8. Take 100 g Apples or Potatoes (diced)
  9. Take 50 g Celery (diced, you can use Chinese Celery)
  10. Make ready 70 g Yellow Onion (diced)
  11. Prepare 30 g Garlic (minced)
  12. Make ready 2 cups Water/Stock
  13. Get 1 Tbsp Worcestershire Sauce
  14. Take 2 Tbsp Tomato Paste
  15. Make ready 1-2 tsp Vinegar
  16. Get 2 tsp Sugar
  17. Take 2-3 g (2-3 pinches) Salt
  18. Take [Sauce]
  19. Prepare 2 Tbsp Butter
  20. Take 2 Tbsp Flour (All Purpose)
  21. Get 1 Tbsp S&B Curry Powder
  22. Make ready 1-1.5 cups Milk
  23. Get 50 g Blue Cheese
  24. Make ready 2 Tbsp Sour Cream
  25. Get 1 clove (5 g) Garlic (minced)
  26. Make ready 1 pinch Nutmeg
  27. Get 1-2 pinches Salt
  28. Take [Miscellaneous]
  29. Take as needed Olive Oil
  30. Make ready as needed Salt
Steps to make Japanese Blue Cheese Curry:
  1. MARINADE; marinate the beef with Soy Sauce, White Pepper and Olive Oil for 30 minutes or more.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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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