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