Making Japan’s Legendary Navy Curry: Unlocking the Power-Packed Recipe!

Ingredients (3-4 servings)

・10.6 oz (300g) Beef
・7 oz (200g) Chicken tenders
・10.6 oz (300g) Onion
・1 tbsp Butter

・3.5 oz (100g) Potato
・2 oz (60g) Carrot

・5 cups (1200ml) Water
・0.4 cup (100ml) Red wine

・1 tbsp Curry powder (S&B)☆
・1-3 tsp Garam Masala☆
・2 tsp Oil

・5.3 oz (150g) Curry roux (any kind is acceptable)
・1 tbsp Demi-glace sauce★
・1 tbsp Canned tomato★
・2 tsp Honey★
・1.5 tsp Parmesan cheese★

・Rice

Direction

1. Prepare a big pot. Slice onion thinly and saute in butter until transparent. Cut potatoes into small pieces and fry in oil in advance.
2. Brown the beef in a pan with oil. When the surface changes color, it’s OK; transfer to the onion pot.
3. Cut carrots into small pieces, put them in the big pot. Pour wine and water, then bring to a boil.
4. After removing the lye, cut the chicken into bite-sized pieces and add them to the pot. Simmer for 30 minutes on low heat.
5. Put ☆ in a frying pan and warm over low heat, stirring constantly. Turn off the heat when you smell a nice aroma of lightly charred spices. Turn off heat and stir in oil.
6. Mix ★ in a bowl, and add [5] and mix.
7. Put curry roux and [6] in a pot and mix well. When all the curry roux is dissolved, add fried potatoes and cook for 5 minutes. Stir constantly to prevent the curry from burning on the bottom of the pot.
8. Serve rice and curry on a plate to complete the dish.