Japanese Beef Curry with Winter Share Veg

Want to eat local this Winter? Still time to sign up for vegetables and fruits frozen at the height of their Summer sweetness that will brighten any Winter dinner !

Beef & Veg Curry by Yolim

Beef & Veg Curry by Yolim

One of our fave Winter meals is a delicious bowl of steaming curry served over rice or polenta or noodles. We love all the curries created around the world, rotating between an assortment of pre-made rouxs, sometimes going for a Thai, a Malaysian, or Indian base. Yolim loves a thick Japanese curry with his beef and when it is his turn to cook tends to bust out the Golden Curry. For an interesting discussion on Japanese curry roux mixes, check out this blog post on Serious Eats  – Taste Test  Confession — I can’t live without my fresh curry bases bought in chinatown from the little thai grocer located by Columbus Park, but after having just read “Cooked” by Michael Pollan I am determined to stop buying the processed bricks and rock the japanese roux from scratch. Doesn’t seem that hard –  How to Make Curry Roux (by Just One Cookbook)

Winter Share Veg by Ryan Kuonen

Broccoli & Green Beans frozen during Summer make our Winter curries pop

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Nabemono – Japanese Hot Pot with Mizuna Greens & Carrots by Nicole of Tiny Kitchen BK

pic by Nicole Tanska

Our fave blogger Nicole sent us this post when we were still rocking that barely cold Fall weather. Now that the temp has dropped, you should really rock out her recipe. Link to the full post filled with fab photos — at Tiny Kitchen BK, followed by a post on how to eat the noodles

Although it isn’t all THAT cold in NYC, it’s chilly enough to break out the dotanabe (hot pot cooking vessel) and make a delicious soup. I couldn’t believe my luck to get mizuna greens from the CSA!

To make this soup, you’ll need:

  • 1/2 Medium Carrot, sliced in fourths
  • 1/2 Block Packaged Tofu (whatever consistency you like. For this hot pot, I like firm or medium) cut into squares
  • 250g Thinly Sliced Beef (you can get it at the butcher if you call ahead if there aren’t any Asian groceries around)
  • Enoki and/or shimeji mushroom, bottom cut off and separated
  • 1/2 cup sake
  • Kombu (Dried Kelp) to flavor
  • 1 Bunch Mizuna Greens

Directions:

In a skillet, dutch oven, nabe pot or any wide and deep cooking vessel, place the kombu sheet inside then pour 1.5 – 2 cups water and 1/2 cup sake. Turn on the heat to medium high. Place the carrot and tofu in the skillet in sections, then add the mushrooms in its own section.

When the carrots have softened and the broth is at a light boil, add the mixing greens along the side of the skillet. Lay the strips on meat on top and let it cook until done. Remove from heat and serve with cooked udon noodles (and raw egg if you’re lucky enough to have access to pasture raised farm fresh eggs).