Yokosuka Navy Curry with a Twist

Ingredients

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 pound (450g) beef or chicken, cut into bite-sized pieces 1 pound (450g) beef or chicken, cut into bite-sized pieces
• 2 tablespoons (30g) curry powder 2 tablespoons (30g) curry powder
• 1 tablespoon (15ml) soy sauce 1 tablespoon (15ml) soy sauce
• 1 tablespoon (15ml) Worcestershire sauce 1 tablespoon (15ml) Worcestershire sauce
• 1 tablespoon (15ml) tomato ketchup 1 tablespoon (15ml) tomato ketchup
• 2 cups (470ml) chicken or vegetable broth 2 cups (470ml) chicken or vegetable broth
• 1 carrot, peeled and diced 1 carrot, peeled and diced
• 1 bell pepper, diced 1 bell pepper, diced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• Salt and pepper, to taste Salt and pepper, to taste
• Steamed rice, for serving Steamed rice, for serving

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 30g, 6g
• Protein: 35g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and cook until translucent.
2. 2.
   Add the minced garlic and grated ginger to the pot and sauté for another minute.
3. 3.
   Add the beef or chicken to the pot and cook until browned on all sides.
4. 4.
   Sprinkle the curry powder over the meat and stir well to coat.
5. 5.
   Pour in the soy sauce, Worcestershire sauce, and tomato ketchup. Stir to combine.
6. 6.
   Add the chicken or vegetable broth to the pot and bring to a simmer.
7. 7.
   Reduce the heat to low and cover the pot. Let the curry simmer for about 30 minutes, or until the meat is tender.
8. 8.
   Add the diced carrot, bell pepper, and potatoes to the pot. Continue simmering for another 15-20 minutes, or until the vegetables are cooked through.
9. 9.
   Season with salt and pepper to taste.
10. 10.
    Serve the Yokosuka Navy Curry over steamed rice.

Treat your ingredients with care...

• Beef or chicken — For a more tender result, marinate the meat in a mixture of soy sauce, ginger, and garlic for at least 30 minutes before cooking.
• Curry powder — Use a high-quality curry powder for the best flavor. Adjust the amount according to your preference for spiciness.
• Potatoes — To prevent them from becoming mushy, choose waxy potatoes like Yukon Gold or red potatoes.

Tips & Tricks

• To add a touch of sweetness, you can include a grated apple or a spoonful of honey to the curry sauce.
• For a vegetarian version, substitute the meat with tofu or a variety of mushrooms.
• Adjust the spiciness by adding chili powder or red pepper flakes.
• Garnish the curry with fresh cilantro or green onions for added freshness.
• Leftover curry can be frozen and reheated for future meals.

Serving advice

Serve the Yokosuka Navy Curry with a side of pickled vegetables, such as daikon radish or cucumber, to add a tangy and refreshing element to the meal. A dollop of Japanese-style mayonnaise on top of the curry can also enhance the creaminess and flavor.

Presentation advice

Present the Yokosuka Navy Curry in a deep bowl, allowing the vibrant colors of the curry and vegetables to shine. Garnish with a sprinkle of chopped green onions or a drizzle of sesame oil for an extra touch of elegance.