Pressure Cooker Japanese-Style Beef Curry (Bubble Meat)
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Resource ID
12615
Access
Open
Contributed by
Suzanne Raymond
Notes / Caption
This recipe was adapted for the Gateway program. It was part of Phase #3 recipe development. It features Boneless Hind Shank (Bubble Meat)
R00204
Other names for this recipe - (Pressure Cooker Braised Japanese Beef Curry) and (Pressure Cooker/Simmered Japanese Beef Curry)
In the 1870’s, the developing Japanese navy modeled itself on the British navy. The curry meals served on board were adopted and quickly became part of the food culture in Japan. As a point of reference, it’s as popular as ramen is. Curries have been adapted over the years and may be seasoned with honey and ketchup to make it sweeter, and mayonnaise to give it a creamier texture.