Homemade Japanese Beef Curry (Kare Raisu)

Start by adding 3 ½ tsp Japanese style curry powder and 2 ½ tsp ground cumin to a dry pan and heat on medium until the flavour is released and the colour has darkened slightly. Stir occasionally to ensure even heating.

Heat a new pan on medium and add 1 tbsp beef suet (fat) (or fat of your choice). Once it has melted a little, add 3 cloves garlic and 15 g ginger root and lightly fry until fragrant.

Add 200 g onion and fry over a medium heat until golden and translucent.

Reduce the heat to medium low and continue to fry until caramelized (this takes approximately 30 minutes). Stir occasionally to prevent burning and add a few tablespoons of water if it starts to stick.

Once the onions are caramelized and dark brown, remove the beef fat and mix in 3 tbsp all-purpose flour.

Next add the toasted curry powder and cumin from earlier, and mix thoroughly.

Add a small amount of beef liquid stock and mix vigorously to loosen up the paste.

Add the rest of the beef stock gradually, mixing thoroughly each time. You might want to switch to a whisk to help make it smooth.

Add 2 tsp coriander powder, 3 tbsp orange marmalade, ½ tsp ground cloves, 1 tsp cardamom powder and 2 tsp ginger powder to the mixture and whisk until incorporated.

Add 1 bay leaf and simmer for 2 hours without a lid. Stir occasionally and remove any scum/foam that forms around the edges.

Once the liquid has evaporated and you're left with a thick paste, transfer it to a container and allow to cool.

Cover and store in the fridge until ready use. (If you have time, rest overnight.)

Cut 250 g beef shoulder into bitesize pieces and sprinkle it with a pinch of salt and pepper.

Heat a pot on medium and add 1 tbsp butter. Once melted, add the beef and fry until the surfaces are sealed.

Next add 150 g carrot, 200 g potato and 1 tbsp Japanese soy sauce (koikuchi shoyu). Stir over the heat for 1-2 minutes.

Add the curry roux and gradually pour in 600 ml black tea. Mix thoroughly to break up the roux into the tea.

Now you can add your choice of secret ingredients, I added ½ tbsp honey, ½ tbsp apple jam, ½ tbsp Worcestershire sauce, ½ tsp garam masala, 1 tsp instant coffee powder, ½ tsp nutmeg powder and 2 tbsp red wine. (You can add more and less depending on your tastes and what's available to you.)

Mix and simmer until it reaches your desired thickness. (About 10- 20 mins)

Enjoy with Japanese white rice and some crunchy fukujinzuke pickles!