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1
Cut the beef rib fingers, onion, tomatoes, shimeji mushrooms, garlic and ginger into bite-sized pieces and set aside.
2
Add all the prepared ingredients to the pot and sauté thoroughly to release their aroma — sautéing the minced garlic well is the key to this dish.
3
Pour in the chicken stock, sake, mirin, brown sugar and soy sauce, bring to a boil, then transfer to the thermal (slow) cooker's inner pot and let the ingredients simmer/steep until tender and flavorful.
4
Once the ingredients are nearly tender, stir in the curry roux cubes until melted. If using a thermal cooker, you can add the curry cubes earlier so they steep together with the ingredients for a richer flavor.
5
Continue to let it steep until the beef and tomatoes are fully cooked through and the sauce is rich, then serve — delicious over rice or even tossed with pasta.
PrimedTableBETA
