Kanagawa Prefecture

Yokosuka kaigun curry (Yokosuka navy curry)

Yokosuka kaigun curry (Yokosuka navy curry)
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Image Source : Yokosuka City


Ingredients (For 4 persons)

  • Rice 600g
  • Beef 200g
  • (A) Flour 1 tbsp.
  • (A) curry powder 2 tbsp.
  • Potatoes 250g
  • carrot 15g
  • (B) Onion 300g
  • (B) Salad oil 1 tbsp.
  • Butter 24g
  • (C) Water 550ml
  • (C) consomme 2 pieces
  • Tomatoes (or tomato juice) 150 g
  • salt 1/2 tsp.
  • pepper a pinch
  • tomato ketchup 1 tbsp.
  • Worcestershire sauce 1 tsp.
  • garam masala as needed
  • Red Pepper as needed

How to cook

  • 1. Cut beef into bite-sized pieces and season lightly with salt and pepper. Put into a plastic bag with A and dust well.

  • 2. Peel potatoes, cut into 5 mm cubes, soak in water and drain. Cut carrots and onions into 5 mm cubes.

  • 3. Put (B) in a heatproof dish and heat in a microwave oven at 600W for 5 minutes.

  • 4. Put butter in a pan and cook 1 side at a time over medium heat.

  • 5. When the meat is done, add 2 and fry, then add 3.

  • 6. Add (C), bring to a boil, remove the liquid, add the chopped tomatoes, and simmer over low heat for 20 minutes.

  • 7. Add salt and pepper, tomato ketchup and Worcestershire sauce. Serve and add garam masala and red pepper to taste.
    *In principle, Yokosuka Navy Curry is served as a set of three items: curry rice, salad, and milk.

provider : Nagomikai, Kanagawa Prefecture Dietary Improvement Promotion Organization

* Recipes vary depending on the region and home.