Japanese Kuro Curry with Soy Eggs and Pickles

5/5 from 1 Customers

A dark and delicious take on one of Japan’s national dishes...

SERVES: 4

30 minutes

1 hour 50 minutes

3/5

In stock
£8.00

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Japanese curry is traditionally made by cooking a roux (a mixture of flour and fat) with curry powder to make a thick and glossy sauce. Kuro (black) curry (most commonly made with beef) is made in a similar manner but turmeric and chilli powder are removed from the curry powder to eliminate any hint of yellow or red and seaweed (black laver), squid ink, dark chocolate or, as in this case coffee are added to make a striking black coloured sauce.

We’re serving the curry here with two types of pickle, furikake seasoned rice, coleslaw and soy marinated eggs.

Recipe

30 minutes

1 hour 50 minutes

3/5

Serves

4

Effort

Medium Effort

Main Ingredient

Beef

Taste Profile

Meal Taste

Tangy

Origin

Popular Style

Japanese

Country

Japan

WHOLE SPICES: Cassia, bay leaves, star anise
BEEF SPICES: Black pepper, garlic, toasted cumin
KURO CURRY POWDER: Cumin, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, nigella, tamarind powder (tamarind, cornstarch)
FURIKAKE: Toasted white sesame, black sesame, chives, red bell pepper
SOY EGG BLEND: Chilli, ginger
TURMERIC PICKLE BLEND: Turmeric, chilli flakes
BLACK SESAME SEEDS.

*Allergens

500g diced beef
4 eggs (any size)
1 large onion
2 cloves of garlic
Fresh ginger - finely grated to make 2 tbsp
100g radishes 
½ cucumber 
½ small white cabbage 
15g butter 
1 tsp instant coffee or 1 shot of espresso
30g plain flour
25g sugar
2 ½ tsp vinegar (rice, white wine or cider vinegar is best)
80ml soy sauce (any type)
3 tbsp mayonnaise
300g Japanese sushi rice

Product Rating (1):

5/5

Delicious, with or without the furikake seasoning! My partner had beef kuro curry which he said was lovely. I used tofu instead and it was also very tasty. We both really enjoyed this meal.

Rachel Clayton View More

This photo is making us so hungry right now, thanks for sharing!

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