Japanese Beef Curry

Japanese curry is very different to most curries you might be familiar with. It takes a bit of French sauce technique and Japanese stewing technique and combines it for a unique style of curry where the European-style roux forms the base of a richly flavoured thick curry sauce that is used to coat the main ingredients.

Curry was introduced to Japan by the British navy which usually had canned curries for ocean voyages, and today it is often made from packaged curry roux blocks. If you want to try making it from scratch, here’s how you do it.


1 kg beef chuck, cut into 3cm cubes

salt and pepper, to season

1 tbsp oil

75g unsalted butter

75g plain flour

3 tbsp curry powder (or 2 tbsp curry powder and 1 tbsp garam masala)

¼ tsp chilli powder (or to taste)

150g shimeji mushrooms, broken into clumps

1 large brown onion, thickly sliced

3 large carrots, peeled and cut into irregular chunks

2 sebago potatoes, peeled and cut into irregular chunks

2 tbsp tomato ketchup

1 tbsp Worcestershire sauce

1 tbsp soy sauce

1 tsp salt

1 apple, grated

Japanese pickles (rakkyo and fukujinzuke), to serve

cooked Japanese rice, to serve


Season the beef with salt and pepper. Heat the oil in a large saucepan and fry the beef in batches until well browned. Return all of the beef to the saucepan and add around 2L of water to completely cover the meat. Bring to a simmer and simmer for 1 to 1.5 hours, skimming to remove any scum that forms on the surface.

When the beef is tender (but not falling apart), add in the potato and carrot and simmer for a further 15 minutes until the vegetables are tender. Remove from the heat and strain off the solids, reserving the stock.

Heat another large saucepan and add in the butter and flour. Stir with a wooden spoon to combine into a roux and cook until just starting to turn colour. Add in the curry powder, garam masala and chilli powder and stir for 1 minute. Add in the stock a ladle at a time until a smooth sauce develops. You can add more stock or water if it is too thick. Add the shimeji mushrooms, sliced onion, grated apple, and other remaining ingredients and simmer for 10 minutes until the onion is softened, stirring regularly to stop the sauce from sticking to the saucepan. Remove from the heat. Stir through the beef, potatoes and carrot, adjust seasoning for saltiness and allow to stand covered for at least 15 minutes before serving. Adjust seasoning (you will probably need to add some additional salt) and then serve with rice and pickles.

Top Tips for Japanese Curry

  • This version uses beef, but you could easily substitute any other meat or vegetable you like. If you use chicken the cooking time will be much shorter as you won’t need to wait for the chicken to become tender as for the beef chuck.
  • Using a mixture of curry powder and garam masala will give a more fragrant curry with less heat.
  • If you can’t find the rakkyo or fukujinzuke, try adding a few pickled cocktail onions instead.
  • Try making the sauce only and using that as a topping for a crumbed and fried pork cutlet for another Japanese favourite, katsu kare.
Japanese Pork and Cabbage Millefeuille with Ponzu


600g pork belly, skin and bone removed, sliced into ½ cm wide strips

½ head of Chinese cabbage

1 tbsp sea salt

¼ tsp ground white pepper

2 tbsp sake

2 tbsp dried scallops (optional)


75ml sake

75ml mirin

¼ tsp caster sugar

150ml light soy sauce

75ml freshly squeezed lemon juice

1 tsp sugar (or to taste)


Very thinly slice the pork belly into long strips about the thickness of bacon. You can ask your butcher to do this for you, but if you’re doing it yourself, putting the pork in the freezer for about 1 hour before you start will make it easier to cut. Separate the leaves of the Chinese cabbage. Mix together the salt and white pepper.

Lay a large leaf of Chinese cabbage on a clean cutting board and lay over 2-3 strips of pork. Sprinkle with a little of the salt and pepper mix. You don’t need to cover all of the cabbage leaf. Lay another cabbage leaf over the pork in the opposite direction (the leafy end of the top leaf should be over the stem end of the bottom leaf) and lay over 2-3 more strips of pork and scatter with a little more of the salt and pepper mix. Repeat the process, alternating the direction of the cabbage leaves, and using more leaves per layer for the smaller leaves. You should end up with a large, even and tightly packed pile of layered cabbage and pork.

Cut the block into equal thirds crossways and pack the thirds into a heavy-bottomed casserole dish; enamelled cast iron would be perfect.

Place the lid on the pot and place over low heat for 1 hour without removing the cover.

For the ponzu, boil the sake and mirin together until just boiled. Stir through the soy sauce, lemon juice and sugar until the sugar is dissolved. Allow to cool.

Serve the millefeuille with the ponzu in individual bowls as a dipping sauce.

Top Tips for Japanese Millefeuille

  • A lot of people have asked if you can use bacon for this instead of pork belly. The big difference between bacon and pork belly is of course that the bacon has already been cured. If using bacon, don’t season with additional salt as it will be too salty. I would recommend using pork belly instead of bacon, as using bacon may be too heavy.
  • The pronunciation of this dish is from the Japanese, not the French. In French, the dish is pronounced as for “meal-foy”, and in Japanese it is ミルフィユ, pronounced “mirufiyu”.
  • Standing the cabbage and pork stack upright doesn’t just look pretty, it’s quite important to allow the steam to circulate. Otherwise the base of the dish will cook much faster than the top.
10-minute Chilli Prawn Laksa from Instant Noodles

If you are short on time but still want a great bowl of laksa, here’s how to turn a packet of instant noodles into an authentic-tasting Malaysian-style dish.


1 free-range egg

2 tsp vegetable oil

2 large prawns, peeled, shells reserved

½ tsp chilli powder

2 pcs fried fishcake*

4 pcs fried tofu puffs*

2 packets MAGGI Fusian Malaysian Laksa Soupy Noodles

½ cup beansprouts

1 tsp fried Asian shallots*

1 tbsp each Vietnamese mint and coriander (optional)

1 bird’s eye chilli, sliced (optional)

½ tsp sambal belacan* (optional)

* These ingredients are available from Asian grocers and some supermarkets.


Bring a saucepan of water to the boil. Using a metal skewer poke a small hole in the base of the egg. Boil the egg for 8 minutes, then transfer to a bowl of iced water to cool completely. Peel the egg and cut in half.

While the egg is boiling, heat a separate small saucepan over medium heat and add the vegetable oil. Add the prawn shells and chilli powder fry until fragrant, then remove the shells and add 650ml of hot water. Bring to a boil, then add the fish cake and prawns and cook for about 2 seconds until the prawns are cooked through. Remove the fishcake and prawns from the pot and set aside.

Add the noodle cakes and cook for 2 minutes, then add the beansprouts and cook for a further minute. Remove everything to a bowl and stir through the flavour and creamer sachets from the noodle packets. Top with the prawn, fishcake, egg halves, herbs, chilli, fried shallots and sambal belacan. Serve immediately.

Instant Noodle Nagasaki Champon

Nagasaki champon is the most famous noodle dish from (obviously) Nagasaki in the south of Japan. When Japan went through its Sakoku isolation period from 1633 to 1853, Nagasaki was one of the only Japanese cities still open to international trade, so its cuisine became very influenced by Chinese food. These noodles are based on the Hokkien styles of noodle soups from Fujian, and the creaminess of the broth is actually achieved by adding milk. This instant noodle version is ready in in just 10 minutes.


2 tbsp vegetable oil

½ small onion

1 cup sliced cabbage

1 small carrot, sliced

100 g thinly sliced pork belly
6 prawns, peeled

100 g sliced squid, scored

8 slices pink and white Japanese fishcake (or naruto)

6 snow peas, halved

4 packets Maggi Fusian Teriyaki Soupy Noodle

½ cup milk

1 cup beansprouts


Heat a wok over high heat, add the oil and fry the onion until fragrant. Add the cabbage and carrot and toss for a minute until the cabbage softens slightly. Add the pork, prawns, and fishcake and toss for about 1 minute. Add snow peas and fishcake, 5 cups of boiling water and the flavour sachets from the noodle packets.. Add the noodles and cook for 2 minutes until the noodles are softened, then stir through the milk and beansprouts. Serve immediately.

RAMEN SCHOOL 007: Garlic Shoyu Ramen

Shoyu ramen is one of the 4 basic ramen styles (along with shio, tonkotsu and miso) It’s a Tokyo style of ramen that uses soy sauce as the salty and umami base of the tare. Here’s how to make it.


Shoyu Tare

150 ml shoyu

60 ml sake

85 ml mirin

30 g sugar

40 g salt

250 ml Rich Double Soup

5 ml rice vinegar

Aromatic Garlic Oil

300 ml rendered pork fat

50 ml canola oil

15 ml sesame oil

10 cloves garlic, lightly crushed

Noodles and Toppings

ramen noodles – straight, cooked to your liking


ajitama (ramen eggs)

menma (pickled bamboo shoots)

spring onions, thinly sliced


For the Shoyu Tare, combine the ingredients except the rice vinegar in a saucepan and bring to a simmer. Simmer for 15 minutes, allow to cool. Then strain and add the vinegar.

For the Aromatic Oil bring the oils to 200C and add the onions and garlic. Stir until the onions are browned, then strain and allow to cool.

For each bowl of ramen use 480ml hot double Soup, 60ml of shoyu tare, 40ml of aromatic garlic oil. Add the noodles, arrange the toppings on top and serve.

Top Tips for Shoyu Ramen

  • Ramen toppings can vary a lot but other common toppings for shoyu ramen include naruto (pink and white fish cake) and komatsuna (a kind of Japanese leaf mustard).
  • I don’t like to overdo the shoyu in the tare, but if you prefer a more pronounced soy sauce flavour you can replace some of the salt with extra soy sauce.
  • Adjust the amount of tare and oil to your own taste. If you prefer it a little saltier, add more tare. If you like it lighter, add less oil.
RAMEN SCHOOL 006: Rich Double Soup for Ramen

In the first Ramen School video we went through the process of making a very basic ramen soup base using the “double soup” method. This time we’re going to use the same method, but ramping things up a bit for a more complex soup base. Using different ingredients requires a slightly different process, and of course a different length of time to get the best out of them.

This soup base is deeper in colour, richer in texture and will be stronger tasting than our first soup base. This would be more suited to a more strongly flavoured ramen, and next week I’ll show you how to turn this base into Garlic Shoyu ramen.


Meat broth

1 kg chicken frames

2 kg pork leg bones

2 kg pork neck/back bones

700 g chicken feet

700 g halved pork trotters

440 g brown onions, halved unpeeled

400 g carrots

100 g shiitake mushrooms

Gyokai – Seafood Broth

25 g kombu

20 g dried fish maw

75 g dried prawns

30 g dried sardines, cleaned (pick the black belly and head away from the meat and spine)


Combine meat ingredients in a pot and cover with 8L water. Bring to a simmer and simmer uncovered for 75 minutes, skimming any scum that rises to the surface. Add the onions, carrots, shiitake mushrooms and simmer for a further 5 hours. Measure. Strain, and press the bones into the sieve to extract the flavour.

Soak the kombu in 3L cold water and refrigerate for 1 hour (that is what my notes say, but I don’t remember this). Slowly bring to a simmer over low heat over the course of about an hour, removing the kombu when it steams. Boil, then add the remaining ingredients and simmer for 45 minutes. Turn off heat and strain.

Combine the soups and reduce by 1/3.

Top Tips for Ramen Soup

  • The most common are where people go wrong with ramen soups is not reducing them far enough. It’s understandable, as it takes a lot of time and also reduces yield, but the more concentrated your soup base is the stronger the flavour will be.
  • After cooling, you can take any fat that solidifies on top of the soup and add that to your aromatic oil for ramen.
  • As with all ramen recipes, any of these ingredients can be substituted for others. Watch the video to see why we’re using specific ingredients to understand the effect of changing one ingredient for another.




Blood orange membrillo

This blood orange version of Spanish quince paste is not difficult to make, but it does take a bit of time. It’s a brilliant accompaniment with strong cheeses. I particularly like it with blue cheese or good quality cheddar.


3 whole blood oranges (approx. 500g)

juice of 4 blood oranges (250ml)

200g caster sugar


Boil whole unpeeled oranges for 1 hour. Combine with the strained juice in a blender and puree to a smooth puree (peel, pith seeds and all). Place the puree in a clean saucepan and add 200g sugar. Cover partially with a lid and cook for about 90 minutes, stirring occasionally until thickened, glossy and starting to hold together in a mass, pulling away from the sides of the pot.

Transfer the paste to a small tray or bowl lined with baking paper. The amount of paste should be around 300-400 ml and the container should be small enough so that the membrillo forms a layer of around 2 cm thickness. Smooth the top and transfer to an oven set to 80C fan-forced. Dry for around 5 hours then refrigerate overnight. Turn the membrillo out onto a second tray (the dry top will be on the bottom and the undried base will not be exposed to the air). Allow to dry overnight again. Slice and serve with cheese. Keep the membrillo in an airtight container in the fridge for up to 4 months.

Top Tips for Blood Orange Membrillo

  • If you can’t wait for this to dry, it is perfectly delicious as a wet paste as well.
  • The paste can be tricky to handle until it is set, but after it has dried it will not be so sticky.
  • You can use a combination of citrus rather than just blood oranges.

Dried shrimp and seaweed furikake

Furikake is one of the most underrated Japanese foods. This is mainly because it’s not often served in restaurants, but you’d be unlikely to find a Japanese family who didn’t have furikake in their cupboard at home. It’s the ultimate convenience food, turning plain rice into a quick meal in seconds. It’s a rice seasoning and we use it every single day, either just scattered over steamed rice or moulded into onigiri – rice balls. Just scatter a bit of furikake over some rice, mould it into a ball and wrap with a little nori.


½ cup large dried shrimp

2 sheets nori

½ cup katsuobushi (bonito flakes)

1 tsp salt

½ tsp sugar

2 tbsp shiokombu

2 tbsp aonori (dried sea lettuce flakes)

2 tbsp toasted sesame seeds

All these ingredients are available from Asian grocery stores.


Place the shrimp in the small blending bowl of the Vitamix Ascent high-performance blender and blend to a coarse but fluffy texture. Transfer to a bowl. Toast the nori by waving it over an open flame until it becomes brittle. Crumble it into the blending bowl and add the bonito flakes and salt. Blend to a coarse powder and remove to the same bowl as the shrimp. Add the shiokombu to the blending bowl and pulse until roughly chopped. Combine together with the remaining ingredients and mix well. Transfer to a press-seal bag. The furikake will keep at room temperature for about 6 months.

Top Tips for Furikake

  • Keep your furikake dry for storage. You can save a little pouch of silica gel from your nori and store it together with the furikake if you like.
  • Taste your furikake.  It should be salty and umami with a touch of sweetness.
  • Try other dried seafood for your furikake too. I like to use dried scallops, sardines and other dried seaweeds.
Ramen School #5: Shoyu Ramen in 10 Minutes

If you aren’t sure you want to spend hours (days!) making shoyu ramen from scratch, here’s a recipe using instant noodles that is ready in just 10 minutes. It includes all of the 5 basic elements of ramen (Broth, Noodles, Tare, Oil and Toppings) and is an excellent way to upscale your instant noodles into a proper ramen fix.

This post is brought to you by Maggi’s Fusian Teriyaki Soupy Noodle.


1 free-range egg

2 tsp vegetable oil

2 cloves garlic, finely chopped

½ tsp sesame oil

30 g thinly sliced pork belly

2 packets MAGGI Fusian Japanese Teriyaki Soupy Noodles

2 spring onions, thinly sliced

¼ sheet nori

approx. 1 tbsp menma (Japanese pickled bamboo shoots)

a pinch of toasted sesame seeds (optional)


Bring a saucepan of water to the boil. Using a metal skewer poke a small hole in the base of the egg. Boil the egg for 6 minutes, then transfer to a bowl of iced water to cool completely. Peel the egg and cut in half.

While the egg is boiling, heat a separate small saucepan over medium heat and add the vegetable oil. Add the garlic and fry until fragrant and lightly browned, then add the sesame oil and 600ml of hot water. Bring to a boil, then add the pork belly and cook for about 30 seconds until the pork is cooked through. Remove the pork from the pot with chopsticks and set aside.

Add the soup and sauce sachets from the noodles to the pot, then add the noodle cakes and cook for 3 minutes. Remove everything to a bowl and top with the pork belly, egg halves, spring onions, menma and sprinkle with spring onions and sesame seeds. Serve immediately.

Top Tips for Shoyu Ramen in 10 Minutes

  • Cooking from a packet doesn’ t mean you aren’t still cooking. Taste the broth and season it to your liking. It may need a little more soy sauce, or a pinch of salt.
  • If you aren’t using a packet specifically made for soup noodles, you might want to start with stock instead of water for extra taste.
  • I tend to use a little less water than the packet recommends, as I prefer the soup thicker and stronger tasting.
Ramen School 004: Afuri-style Yuzu Shio Ramen

Afuri is one of Tokyo’s most famous ramen restaurants. Their signature ramen is the a Yuzu Shio style of ramen (yuzu is a type of Japanese citrus, and ‘shio’ is the Japanese term for salt. This isn’t intended to be a copycat recipe, but I think it’s useful to have a guide to work toward when experimenting with ramen, to see how the process of making each of the elements of ramen can lead you toward a specific result.

In this recipe we will use a lot of the different ramen elements that we have made in previous episodes – namely the Basic Chintan broth, rolled Chashu and Ramen eggs.

Below are the additional elements we’ll need to make the tare (sauce) and the aromatic oil.


1 quantity Basic Chintan broth

1 piece rolled pork belly Chashu

fresh ramen noodles (around 180g per person)


nori, cut into 10 cm x 5 cm pieces

2-day cured ajitama (ramen eggs), halved

Shio Tare

60 ml sake

100 ml mirin

20 g sugar

75 g salt

250 ml Basic Chintan broth

10 ml rice vinegar

juice of 1 yuzu (optional)

Aromatic Oil

50 ml rendered chicken fat, chopped

150 g solid pork fat, chopped

75 ml canola oil

5 spring onions, cut into 2cm pieces

rind from ½ yuzu


For the Shio Tare, combine the ingredients except the rice vinegar in a saucepan and bring to a simmer. Simmer for 15 minutes, allow to cool. Then strain and add the vinegar and yuzu juice (if using).

For the Aromatic Oil combine all the ingredients except the yuzu in a saucepan and bring to a simmer over low-medium heat. Simmer for about 25 minutes until the oil is rendered and the spring onions are starting to brown. Remove from the heat, strain and pour over the et aside.

To assemble the ramen, bring the broth to a simmer. In a separate pot, bring ample water to the boil for cooking the noodles. Take a slice of chashu around ½ cm thick and grill it until hot and the fat is bubbling.

Add the noodles to a noodle strainer and plunge into the boiling water. Stir vigorously with chopsticks for about 10 seconds to separate the noodles. Cook for 3 minutes or until the noodles are cooked to your preferred texture, then remove them from the water, shaking to remove any water trapped between the noodles.

Heat your noodle bowl by filling it with hot broth, then pour the broth back into the heating pot. Add 480ml of Chintan broth to the bowl then add 40ml of the Shio Tare and 30 ml of the Aromatic Oil (you can vary the proportions here to taste, but the broth should be quite salty before the noodles are added).

Add the noodles to the broth, lifting them up with chopsticks and laying them back down into the soup. Top with the menma, egg,

Top Tips for Yuzu Shio Ramen

  • If you can’t find yuzu, just leave it out. While it is similar to lemon in its aroma, it is not necessary for this dish. Focus instead on getting a good balance of seasoning into the broth and tare.
  • Good quality ramen noodles are best freshly made, but if you don’t have any producers of fresh noodles in your area, you can get excellent results with frozen noodles. (Or stay tuned to my YouTube channel where I will be showing you how to make noodles from scratch.)
  • Menma, nori and mizuna can be found at Japanese grocers.