Japanese-style curry with scotch fillet and daikon
Japanese curries are built on a gently spiced roux that flavours and thickens the sauce. Making a roux yourself is far from difficult and you can spice it any way you like – you'll also skip any of the less than desirable additives in commercial versions. This curry is intense and glossy with subtle sweetness from the apple and an underlying subtle richness from the chocolate.
Japanese curries are much more gentle than their other Asian counterparts. Photo: Bonnie Savage
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1 1/2 brown onions, medium dice
4 garlic cloves, chopped
3 carrots, cut into small chunks
1 small daikon, sliced into discs (or potato)
800g scotch fillet steak, 4cm dice
5cm piece ginger, finely sliced
1 litre chicken stock
1 apple, peeled and grated
2 tbsp mirin
2 spring onions, sliced on an angle
rice, to serve
40g dark chocolate, chopped
1 1/2 tbsp garam masala
1 tbsp hot curry powder
2 tsp salt flakes
2 tsp brown sugar
60g plain flour
1. To make the roux, melt the butter and chocolate in a medium saucepan over medium heat. As soon as the butter melts, add the garam masala, curry powder, salt, sugar and flour and cook for two to three minutes while stirring constantly until you have a thick brown paste. Take off the heat and set aside.
2. Heat a splash of oil in a large saucepan over medium heat. Add the onion, garlic and carrot and cook for a few minutes until softened. Add the daikon and cook for five minutes. Add the beef and ginger, season and cook for five minutes. Add the roux and stir to coat the beef. Add the stock and apple and bring to a simmer.
3. Add the mirin and cook gently for 30-40 minutes.
4. Adjust the seasoning if necessary, garnish with spring onion and serve with rice.
1. If you want to make a half portion of curry, the leftover roux will keep well for a couple of weeks in the fridge.
2. You could use potato instead of daikon in this.
3. For an optional garnish, rehydrate a handful of arame seaweed in water, dry well and shallow-fry until crisp.