Yokosuka kaigun curry (Yokosuka navy curry) ｜ Our Regional Cuisines
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Image Source : Yokosuka City
RECIPE
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.
Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516
