JAPANESE GROUND BEEF CURRY FOODPRINT · BOWL PROFILE & PROCESS BOWL PROFILE RICE CURRY BEEF POTATO CARROT PEAS PROCESS FLOW PREP COOK ASSEMBLE DONE SHOPPING LIST PROTEIN [ ] GROUND BEEF 2 LB VEGETABLES [ ] ONION 1 LARGE [ ] CARROTS 2 [ ] POTATO 1 LARGE [ ] GARLIC 4 CLOVES [ ] GINGER 1 TBSP [ ] FROZEN PEAS 1 CUP SPICE RACK [ ] ALL-PURPOSE FLOUR 2 TBSP [ ] CURRY POWDER 2 TBSP [ ] GARAM MASALA 2 TSP LIQUID [ ] BEEF BROTH 2 CUPS [ ] SOY SAUCE 2 TBSP [ ] WORCESTERSHIRE 1 TBSP SERVE [ ] STEAMED RICE (SHORT GRAIN PREFERRED) NOTES * JAPANESE CURRY IS THICKER THAN INDIAN — MORE STEW-LIKE * FLOUR MAKES THE ROUX BASE THAT GIVES IT BODY * ALWAYS BETTER THE NEXT DAY — FLAVORS MELD OVERNIGHT * FRIDGE 4 DAYS / FREEZE 2 MO MODIFICATIONS SWAP BEEF → GROUND TURKEY ADD GRATED APPLE FOR SWEETNESS TONKATSU ON TOP (CUTLET) SHORTCUT S&B GOLDEN CURRY BLOCKS REPLACE FLOUR + SPICES ADD AT STEP 6 INSTEAD PAIRINGS SIDES STEAMED RICE · SHORT GRAIN PICKLED GINGER · FUKUJINZUKE MISO SOUP DRINKS JAPANESE BEER · SAPPORO ASAHI · KIRIN ICHIBAN STEAMED RICE SHORT GRAIN · STICKY CURRY SAUCE FLOUR + CURRY + GARAM ROUX GROUND BEEF 2 LB · BROWNED + DRAINED POTATO 1 LARGE · CUBED CARROT 2 · DICED PEAS 1 CUP · FROZEN · ADDED LAST SERVING BOWL BROWN BEEF 2 LB GROUND · LARGE POT DRAIN EXCESS FAT SAUTE ONION 1 LARGE DICED · 5 MIN · SOFT ADD AROMATICS GARLIC + GINGER · 1 MIN TOAST SPICES FLOUR + CURRY + GARAM MASALA STIR 2 MIN · FORMS ROUX ADD VEGETABLES CARROTS + POTATO · STIR IN ADD LIQUIDS BROTH 2C + SOY 2T + WORCESTERSHIRE 1T STIR TO COMBINE BRING TO BOIL SIMMER COVERED 25-30 MIN REDUCE HEAT · UNTIL VEGGIES TENDER ADD PEAS 1 CUP FROZEN · COOK 3 MIN SERVE OVER RICE LADLE CURRY · HALF BOWL SOURCE NYT COOKING SERVINGS 5 TIME (PREP / COOK / TOTAL) 20m / 40m / 1h DIFFICULTY ★ ★ ☆ ☆ ☆ ATTRIBUTES M MEAT D DAIRY-FREE DESIGNER D. TUROWSKI DRAWING FOODPRINT REV A