Cooking at Home

Was craving some home cooked Japanese Curry this weekend.
And the ladies at work have been asking for their fix as well.

Step 1. Working on my Mirepoix











Step 2. Add Tomatoes, Red Burgundy, Chicken Stock, and Bouquet Garnis.










Step 3. Throw in cubed Seared Beef Shoulder (and stew for 4 hours)

Step 4. In a separate pot, work on caramelizing Onions

Step 5. Add Carrots and Potatoes. Saute and add Water














Step 6. Add Japanese Curry Roux and Stir over medium heat to ensure no clumping










Step 7. Steam Rice (California Koshihikari Rice)












Step 8. Plate piping hot white rice with a slabs of tender beef and ladle curry over dish.

Step 9. Serve immediately. And EAT!