1 kg chuck steak, diced
1 brown onion, diced
3 potatoes, diced
3 carrots, diced
500ml apple juice
2 tbs cornflour
FOR THE RAMEN EGGS:
6 eggs (soft boiled, 7mins)
1/2 cup mirin
1/2 cup soy sauce
1 cup dashi/water
Black sesame seeds
Spring onions sliced
Ramen eggs, cut in half
Under pressure to create a delicious meal quickly? Russell Hobbs 11-in-1 Digital Multicooker will save the day with it's pre-set cooking functions. Try their delicious take on our Japanese Beef Curry Below.
Make your Ramen Eggs the day before by adding your soft-boiled eggs to a container full of the mirin, soy & dashi/water. Store this in the fridge until required.
Add a little oil in the Russell Hobbs multi cooker and press SAUTE, and leave to heat up for 1 minute. Add the diced chuck steak and sliced onion, and saute for 2 minutes (don't stir too much - you want to colour them).
Add remaining ingredients to multi cooker, including the contents of the Beerenberg jar rinsed out with the apple juice.
Press KEEP WARM/CANCEL. Secure the lid, ensuring the exhaust valve is in the sealed position. Press the SOUP/CURRY function and the curry will cook for 30 minutes. When the cooking cycle is complete, leave on KEEP WARM to allow the pressure to release naturally. Carefully remove the lid once the red float indicator drops.
Press KEEP WARM/CANCEL and then press SLOW COOK. Add cornflour to curry and mix through.Cook with the lid off for 30 minutes or until curry has thickened.
Serve with steamed rice, ramen egg and above garnishes.