Gyusuji Curry
Ingredients: Gyusuji, beef tendons, Sake, Long Green Onion, Ginger Root, Water · 320 min cook time · 580kcal · $25.50
Ingredients
300g Gyusuji, beef tendons, 3tbsp Sake, green part Long Green Onion, 3slices Ginger Root, 500ml Water, 1tbsp Olive Oil, 250g Onion, 1large clove Garlic Clove, 12g Ginger Root, chopped, 150g Carrot, 200g Potato, blocks Curry Sauce Mix, 4pieces Egg, to taste Salt, to taste Pepper, to serve Fukujinzuke, to garnish Parsley Leaves
Instructions
1. Preboil the gyusuji in a large amount of boiling water, reduce heat and boil for about 3 minutes while removing foam.
2. Remove gyusuji with a mesh strainer, place into a bowl of water, rinse carefully, and drain.
3. Remove excess moisture with paper towels, cut into large bite-size pieces with kitchen scissors, and remove excess fat.
4. Place gyusuji into a slow cooker with ginger slices, green part of long green onion, sake, and water. Cover with special cooking paper and cook on high heat for 4 hours.
5. Remove gyusuji and stock from the slow cooker into a pot, discarding the cooking paper, green onion, and ginger.
6. Saute onion with olive oil on medium heat for about 5 minutes until lightly browned. Add chopped garlic and ginger and stir-fry until aromatic.
7. Add carrot and potato to the pan until evenly coated with oil, then place them into the pot with gyusuji.
8. Add water, bay leaf, bring to a boil, remove foam, and simmer on low heat covered for about 15 minutes until potatoes are almost cooked.
9. Turn off the burner, remove the bay leaf, add the curry sauce mix, and stir until completely dissolved.
10. Turn on the burner again and simmer on low heat until the sauce begins to thicken, then turn off.
11. Fry an egg sunny-side up in a pan with salt and pepper.
12. Ladle gyusuji curry next to fresh steamed rice, top with the fried egg, fukujinzuke, and parsley.
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