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[ Q U I C K - S T A R T - G U I D E ]

3 E A S Y J A P A N E S E R E C I P E S T O G E T A N Y O N E S T A R T E D ! J A P A N E S E B E E F CURRY

This hearty and savory Japanese beef curry makes an amazing introduction for those new to curry.

2 P R E P : 2 0 M I N INGREDIENTS

3 M E D I U M O N I O N S 1 T B S P C U R R Y P O W D E R 3 C A R R O T S 2 T B S P T O M A T O P A S T E C O O K : 6 0 M I N 1 R U S S E T P O T A T O 1 C U P R E D W I N E 8 M U S H R O O M S 8 C U P S B E E F S T O C K 3 0 O U N C E S S T E W M E A T 2 B A Y L E A V E S B L A C K P E P P E R T O T A S T E 1 B O X J A P A N E S E C U R R Y R O U X 2 T B S P A L L P U R P O S E F L O U R 1 T B S P W O R C E S T E R S H I R E S A U C E 2 T B S P O L I V E O I L ¼ A P P L E 2 C L O V E S G A R L I C M I N C E D R E D P I C K L E D D A I K O N T O S E R V E 1 I N C H G I N G E R G R A T E D ( O P T I O N A L )

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Cut vegetables into small pieces, Heat 1 tbsp butter and 1 tbsp oil potato in quarters (soak in water on high heat. Add beef cubes, but for 15 minutes to remove starch). don’t crowd the skillet to avoid Slice beef into 1 ½ inch cubes, steaming the beef. Make sure that and sprinkle pepper and salt, and the beef it cooked on both sides, apply a light coat of flour to the and until brown, around 10 – 15 meat. minutes.

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Take a large pot on medium heat, Simmer for 20 minutes, then add add 1 tbsp butter and onion and curry roux, worcestershire, and sauté 10-20 min. Then add ginger, grated apple. Cook on low heat, stir garlic, tomato paste, and curry regularly until the curry gets the powder. Sauté for 2 min. Add beef, consistency you need. wine, and veggies. Cover the pot Serve with rice and some daikon if and allow it to boil. Skim off fat and you like it (and have it). scum and add bay leaf. 3 Z O S U I R I C E SOUP

Zosui (雑炊) is the ultimate Japanese rice-based comfort soup which you can make with minimal ingredients.

4 P R E P : 1 0 M I N INGREDIENTS

B R O T H : 4 G R E E N O N I O N S 6 C U P S D A S H I 3 C U P S D A Y O L D S H O R T - G R A I N W H I T E C O O K : 2 0 M I N 4 T S P S O Y S A U C E R I C E 1 T S P S A L T 1 C U P E D A M A M E ( F R O Z E N ) O R C H I N E S E P E A S O R A N Y O T H E R G R E E N F O R Z O S U I : V E G E T A B L E S Y O U H A V E L E F T O V E R 1 2 O Z B O N E L E S S C H I C K E N T H I G H 2 E G G S 1 C A R R O T ½ T B S P S E S A M E S E E D S 4 S H I I T A K E M U S H R O O M S

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Add water and dashi to a soup Add chicken and wait until it pot and bring to a boil on low starts to boil. Then add in carrots, heat. Cut chicken into small bite- frozen edamame or peas, and let sized pieces, slice mushrooms, it boil for about 4 minutes or slice carrot julienne and chop the until the carrot is tender. You can green onions. poke it with a fork to check.

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Now it’s time to add the salt and soy Cover the pot and let it cook for 10 sauce for flavor and stir. Slowly add minutes. Meanwhile, beat the eggs in your rice and mushrooms. Cover in a bowl, then slowly drizzle in the the pot and let it cook away for eggs. After a minute, remove the pot about 10 minutes, then add in the from the stove and stir in the green rice and mushrooms. onion, garnish with sesame seeds. 5 R I C E P O R R I D G E OKAYU

Japanese rice porridge is called Okayu (お粥), and it’s a warm, savory, and gooey rice dish, perfect for those cold days.

6 P R E P : 3 5 M I N INGREDIENTS ½ C U P S H O R T - G R A I N W H I T E 4 S L I C E S S A L T E D S A L M O N R I C E U N C O O K E D ( C A L L E D S H I O J A K E ) O R Y O U C O O K : 3 0 M I N 1 7 O Z W A T E R C A N U S E S M O K E D S A L M O N 2 G R E E N O N I O N S / S C A L L I O N S 1 H A N D F U L N O R I S E A W E E D C H O P P E D S T R I P S O R P I E C E S 6 U M E B O S H I P I C K L E D P L U M S 1 T S P W H I T E S E S A M E S E E D S T O A S T E D

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Rinse the rice until the water Cover the pot and let the rice runs clear. Soak it in a pot for 30 simmer for 30 minutes. After minutes, then drain it well. Now approximately 15 minutes, give it add your 17 oz of water to the pot a good stir and make sure there is with the rice and bring to a boil enough water in the pot. Add a on high heat. bit more if the rice is too thick.

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After the rice is cooked, turn the Then, sprinkle the sesame seeds and heat off and let it steam away for chopped green onions evenly. Now another 10 minutes until the rice you’re ready to serve it hot! becomes thick but still has a soft texture. Place into bowls and garnish with 2-3 pickled plums, 2 slices of salmon, and half a handful of nori for each bowl. 7