Japanese curry with Kagoshima-Gyu Wagyu cubes
Japanese Curry with Kagoshima-Gyu Wagyu Cubes: A Luxurious Presentation of a Classic
Japanese curry is famous for its rich, slightly sweet and extremely UMAMI flavour. And when it is made with Kagoshima-gyu A5+ Wagyu beef cubes, this dish reaches a whole new level. The exceptional marbling of Kagoshima-gyu melts into the curry sauce, making it silky, rich and perfectly enveloping every bite. Whether served with steamed rice or toasted bread, this dish is a must-try for all meat lovers.
Why choose Kagoshima-gyu A5+ Wagyu for Japanese curry?
Kagoshima-gyu A5+ Wagyu is one of the most valuable types of Japanese Wagyu, renowned for its intense marbling and buttery tenderness. When used in slow-braised curry, the depth of flavour is further enhanced - the fat gradually melts into the sauce, enriching it with a unique richness that clearly sets this dish apart from the usual beef curry.
Ingredients
- 400 g Kagoshima-gyu Wagyu beef cubes
- 1 onion, chopped
- 2 carrots, sliced
- 2 potatoes, diced
- 1 package Japanese curry roux (thickener)
- 3 cups water or beef broth
- 1 tbsp soy sauce
- 1 tbsp butter
Production process
- Roast the beef
In a large pot or casserole, melt the butter over medium-high heat. Add the Kagoshima-gyu cubes and cook until nicely browned on all sides. This will enhance the flavor and preserve the juiciness. - Fry the vegetables
Add the chopped onion, carrots and potatoes. Cook for a few minutes until the onion becomes translucent and the vegetables begin to soften. - Stew
Add water or beef stock to cover all ingredients. Bring to a boil, reduce heat and cover. Simmer for about 45 minutes, until beef is tender and flavors meld. - Stir in the curry roux
Break the Japanese curry roux into pieces and stir into the pot. Add soy sauce for an extra layer of umami. Cook, stirring, for a few more minutes until the sauce thickens and becomes richly silky. - Serving
Pour the curry over a bowl of fluffy steamed rice or serve with toasted bread to soak up the rich sauce. Garnish with pickled vegetables or sprinkle with chopped spring onions.
