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Japanese Curry

This recipe is for 30 servings.

Ingredients
Safeway
  • Stew meat (5 lbs)
  • Potato (10 count)
  • Carrots (10 count)
  • Onions (8 count)
Korean Market
  • Curry blocks (30 servings or 4 packages)
  • Kimchee (1 bottle)
  • Yellow Daicon (pickled) (1 pack)
Instructions
  1. Boil water.
  2. Cut the meat into bite size pieces and add to the boiling water.
  3. Cut the vegetables and add them to the water.
  4. Add the curry blocks and stir until it's completely dissolved and add only as many as you like the consistency.

Meat Roast (10 and 30 servings)

SHOPPING LIST

Items

Store

1 order has

1 order feeds

# of Orders for 30 people

# of Orders for 10 people

Notes

ANY roast meat (Tri Tip, London Broil, Pork Loin roast, Chuck).

Costco, Safeway or any market with meat on sale

12-15 lbs

15-18 people depending on appetite

2

1

Tenderness and taste varies with the cut of the meat. More expensive meat is usually tender.

Whole clove garlic, peeled

Costco

1 bottle

1

1/2

Rice vinegar

Safeway

1 bottle

n/a

1

1/3

Sweet Soy Sauce, Yoshida Sauce or Teriyaki Sauce

Costco or Safeway

1 bottle

1/3

Can be any kind of sweetened soy sauce based sauce

Pepper

Safeway

Kosher salt

Safeway

Can use regular salt, but use less than Kosher salt

Olive oil

Costco, Safeway

Brown sugar

Safeway

Chili garlic sauce

Asian Market or Safeway

1 bottle

1/3 bottle

Sambal Oelek brand is good

Red onion

Safeway

1

1

Cilantro

Safeway

1 bunch

1 bunch


Recipe for Roast
Ingredients

  • ANY roast meat (Tri Tip, London Broil, Pork Loin roast, Chuck) will work, with some adjustment to cooking time depending on the cut of meat. Of course tenderness and taste varies with the cut of the meat, too.
  • 5-10 cloves of garlic, sliced into 1/8” thickness
  • 2 tbsp olive oil
  • 1 tbsp Montreal steak seasoning
  • 1 tsp Kosher salt
  • ½ tsp fresh ground pepper
COOKING INSTRUCTIONS
  • Wash then pat dry the meat with paper towel.
  • Slit several places in the meat with knife and stick slices of whole clove garlic in the slits.
  • Slather the whole meat generously with olive oil. Put Kosher salt, fresh ground black pepper and Montreal steak seasoning (not too much, as it tends to overpower the meat - just maybe 1 tablespoon.)
  • Heat the oven to 400 degrees and put the meat in when hot. After cooking it in the oven for 30 minutes, lower the heat to 325 and cook the meat. (Try not to open the oven door. If you want to check, I’d suggest putting a meat thermometer in to make sure it’s cooking inside)
  • Estimate about 12 minutes per lb of meat, but check constantly.
  • Take out the meat 10 minutes before serving and cover loosely with foil tent. (to bring the juice back to the meat)
  • Slice and serve with dipping sauce.

RECIPE for Dipping Sauce (for 10 people)

  • 1 cup Yoshida or some type of sweet soy-based sauce
  • ¼ cup rice vinegar
  • ¼ cup brown sugar
  • 2 tbsp chili garlic sauce
  • 1 tsp fresh chopped garlic
  • ½ chopped red onion
  • ½ cup fresh chopped cilantro

COOKING INSTRUCTIONS

  1. Put all the dipping sauce ingredients into a pot, minus the chopped red onion and cilantro.
  2. Bring to boil.
  3. Turn off heat after about 3 minutes.
  4. Add red onion and cilantro, then serve the sauce while it is still warm.
SPECIAL INSTRUCTIONS
  • The meat goes well with any kind of salad and steamed veggies.
  • Cook less time if you want the meat to be medium to medium rare. (only for beef)
  • Cooking pork is a little more delicate as you don’t want to overcook it since it gets really dry, but it also has to be thoroughly cooked. When in doubt, just cut into the meat and see if juice comes out bloody or clear.
  • If you are pressed for time, prepare the meat the night before and keep it in the fridge. Pop it in the oven the next day.