Ingredients
- tomatoes(1 lb, 454 g; use round and firm tomatoes that are juicy, fruity, and full of flavor; vine-ripened and heirloom varieties work well; avoid beefsteak tomatoes for their mild flavor)
- russet potatoes(3/4 lb, 340 g; you can also use Yukon gold potatoes)
- onions(1 lb, 454 g)
- carrots(1/2 lb, 227 g)
- clove sgarlic
- tsp ginger(grated, with juice; from a1-inch, 2.5-cm knob)
- lb boneless beef chuck roast(stew beefis slightly more economical but not as tender; for vegetarian, substitute king oyster mushrooms and/or eggplants)
- 1/2 lb pork tenderloin(use king oyster mushrooms and/or eggplants for vegetarian)
- 1/2 tsp Diamond Crystal kosher salt
- 1/4 tsp freshly ground black pepper
- Tbsp neutral oil(divided for the beef and onions)
- cup sbeef stock/broth(1/2 QT; store-bought beef stock is often salted;for less sodium intake, use1cup1/240 ml beef stock +1cup1/240 ml tomato blanching water; for vegetarian, use vegetable stock or reserved tomato blanching water)
- cup sreserved tomato blanching water(plus more to dilute the curry sauce, as needed)
- Tbsp soy sauce
- boxJapanese curry roux(7-8.4 oz, 200-240 g store-bought sauce mix; or make your own with my homemadeJapanese Curry Rouxrecipe)
- Diamond Crystal kosher salt(optional; addonly ifusing myhomemadeJapanese Curry Rouxrecipe, which is unsalted)
- fukujinzuke (Japanese red pickled vegetables)(optional; you can make myHomemade Fukujinzukerecipe)
Instructions
- Gather all the ingredients.