Japanese Tomato Curry Recipe トマトカレー

By Just One Cookbook · 90 min

Ingredients

Instructions

1. Bring a medium pot of water to a boil. Core the tomatoes, score a small X on the bottom of each, and blanch them in the boiling water for 15 seconds, until the skins start to peel back at the X.
2. Move the tomatoes to a bowl of ice water. Save the blanching water for the curry. Peel the cooled tomatoes and cut each into 8 wedges.
3. Peel the potatoes, cut them into 1½-inch (3.8 cm) pieces and soak them in water for 15 minutes. Drain.
4. Halve the onions lengthwise and slice thinly. Cut the carrots on the diagonal into rangiri pieces. Mince the garlic and grate the ginger, measuring 1 tsp with its juice.
5. Cut the beef chuck into 1½-inch (3.8 cm) cubes and the pork into ¼-inch (6.3 mm) slices. Season both lightly with ½ tsp Diamond Crystal kosher salt and ¼ tsp black pepper.
6. Heat 1 Tbsp oil in a large heavy pot over medium to medium-high heat. Sear the beef in a single layer in 2–3 batches, 3–4 minutes per side, until brown and crusty. Set aside.
7. Lower the heat to medium, add the onions and scrape up the browned bits. Add more oil if dry, then sauté 6–8 minutes until wilted. Lower heat to medium-low, then cook until tender, translucent and lightly caramelized.
8. Add the garlic and ginger. Add the pork and stir for a minute, then add the beef and its juices.
9. Pour in 2 cups beef stock and 2 cups reserved blanching water. Add the tomatoes and carrots, adding more blanching water if they are not covered.
10. Cover tightly and bring to a boil. Skim off scum and fat, add 1 Tbsp soy sauce, then simmer covered on low, stirring occasionally, until the beef is fork-tender, about two hours. Top up with stock or blanching water if the liquid drops below the ingredients.
11. Add the russet potatoes and simmer 15 more minutes, until a wooden skewer slides easily into a potato. Turn off the heat.
12. Dissolve 1–2 curry roux cubes in a ladleful of cooking liquid, then stir back into the pot. Repeat, two cubes at a time, until the flavour suits you.
13. Simmer on the lowest heat for 3–5 minutes, stirring often, until thickened. Loosen with blanching water if too thick, or simmer longer if too thin.
14. If using the homemade unsalted roux, add 2–4 tsp Diamond Crystal kosher salt to taste.
15. Serve hot over steamed rice, topped with fukujinzuke.

Summarized from Just One Cookbook's video. Watch it for the details.

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