Beef kare became a staple of Japanese food since spices were imported into the country. Togarashi is a blend of whole and coarsely ground spices, and is also known as seven-spice seasoning.
Beef kare served with steamed rice and togarashi
- 5ml (1 tsp) chilli flakes
- 15ml (1 tbsp) nori seaweed, shredded (see Cook’s Tips below)
- 5ml (1 tsp) white sesame seeds
- 5ml (1 tsp) black sesame seeds
- 10ml (2 tsp) dried naartjie peel (see Cook’s Tips below)
- 2,5ml (½ tsp) white poppy seeds
- 2,5ml (½ tsp) mustard seeds
- 1kg stewing beef, cubed (see Cook’s Tips below)
- 2 litres vegetable or beef stock
- 60ml (¼ cup) peanut oil
- 30ml (2 tbsp) garam masala
- 2 heads of garlic, minced
- 2 onions, diced
- 125g rice, toasted and ground
- 200g peanut butter
- 45ml (3 tbsp) mild curry powder
- salt, to taste
- 4 aubergines, sliced into 2cm thick pieces
- 500g French beans, trimmed
- steamed rice, to serve
For the togarashi, combine all the ingredients in a pestle and mortar and pound until blended.
Place the beef and stock in a pot and simmer over a low heat until cooked, about 1 hour. Strain, reserving the stock.
Heat the oil and garam masala in a big pan or wok. Sauté the garlic and onions until golden brown, then add the reserved stock, rice, beef, peanut butter and curry powder. Bring to the boil and simmer for 15 minutes. Season.
Add the aubergine and beans and cook for 5 – 10 minutes. Don’t overcook the vegetables.
Serve the beef with steamed rice and the togarashi.
Cook's tips: • Seaweed and naartjie peel are available at most Asian supermarkets. • For a more authentic kare, use cleaned beef tripe. To drink: This dish needs a wine with sweetness and enough body to match the meat and the strong flavours. Find it in Mulderbosch Cabernet Sauvignon Rosé.