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Homemade Japanese Curry with Wagyu Beef Tendon, Prune and Apple

Homemade Japanese Curry with Wagyu Beef Tendon, Prune and Apple

Greetings From Kyoto

Kyoto photographer Kosuke Okuda and I teamed up to do an article for the Russian travel magazine Afisha Mir (Афиша-Мир). I just got a PDF of the article — hot off the server!

In the article I introduced the long history of Aritsugu which was founded in 1560. Aritsugu is one of the most famous makers of traditional Japanese knives and they are found in good kitchens all over Japan. We focused on the special eel bone cutting ‘honegiri’ knife that is used for the traditional Kyoto summer delicacy of ‘hamo’ pike eel. The knife is over 40 cm long, weighs more that 500 gm and costs more than $1,000 USD!

I wrote it, but I can’t read it!!

Kyoto photographer Kosuke Okuda and I teamed up to do an article for the Russian travel magazine Afisha Mir (Афиша-Мир). I just got a PDF of the article — hot off the server!

In the article I introduced the long history of Aritsugu which was founded in 1560. Aritsugu is one of the most famous makers of traditional Japanese knives and they are found in good kitchens all over Japan. We focused on the special eel bone cutting ‘honegiri’ knife that is used for the traditional Kyoto summer delicacy of ‘hamo’ pike eel. The knife is over 40 cm long, weighs more that 500 gm and costs more than $1,000 USD!

I wrote it, but I can’t read it!!

Kyoto photographer Kosuke Okuda and I teamed up to do an article for the Russian travel magazine Afisha Mir (Афиша-Мир). I just got a PDF of the article — hot off the server!

In the article I introduced the long history of Aritsugu which was founded in 1560. Aritsugu is one of the most famous makers of traditional Japanese knives and they are found in good kitchens all over Japan. We focused on the special eel bone cutting ‘honegiri’ knife that is used for the traditional Kyoto summer delicacy of ‘hamo’ pike eel. The knife is over 40 cm long, weighs more that 500 gm and costs more than $1,000 USD!

I wrote it, but I can’t read it!!

Kyoto photographer Kosuke Okuda and I teamed up to do an article for the Russian travel magazine Afisha Mir (Афиша-Мир). I just got a PDF of the article — hot off the server!

In the article I introduced the long history of Aritsugu which was founded in 1560. Aritsugu is one of the most famous makers of traditional Japanese knives and they are found in good kitchens all over Japan. We focused on the special eel bone cutting ‘honegiri’ knife that is used for the traditional Kyoto summer delicacy of ‘hamo’ pike eel. The knife is over 40 cm long, weighs more that 500 gm and costs more than $1,000 USD!

I wrote it, but I can’t read it!!

I have wanted to make Japanese-style curry from scratch for a long time and last night I finally did. It was a cold and rainy Friday night and I certainly didn’t want to venture out. I decided to stay in and finally try my hand at making Japanese curry.

I use Japanese ‘wagyu’ beef tendon which I sauteed for a bit and then added diced apple and prunes. It was really cool to cook raw apple in beef fat. After the apple began to turn golden brown, I poured off the oil. (It made one beagle’s dry dog food VERY tasty meal.) Next I added a bottle or red wine and a can of stewed tomatoes. After this cooked down I added garam masala, homemade smoked habanero peppers and some fresh ground cloves and juniper berries. (I referred to Marc’s recipe for the roux ingredients.)

I somehow got the idea to add fresh chopped basil and grated parmesan cheese as garnish. Perhaps I got a bit carried away here. Blame it on the wine combined with long preparation time!

While this recipe took some time it isn’t that much work, mostly just a matter of letting everything simmer down. After I prefect my ideal Japanese curry recipe, I think I will make a large batch and freeze some for quick and tasty homemade meals in the future.

Homemade Japanese Curry with Wagyu Beef Tendon, Prune and Apple
Saute Fruit in Wagyu Beef Tendon Fat
Homemade Japanese Curry with Wagyu Beef Tendon, Prune and Apple
Thickened and Finished
Homemade Japanese Curry with Wagyu Beef Tendon, Prune and Apple
Grinding Cloves and Juniper Berries in Japanese ‘Suribachi’
Homemade Japanese Curry with Wagyu Beef Tendon, Prune and Apple
Saute Fruit in Wagyu Beef Tendon Fat — Golden Brown!

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