【肉バカレー】秘伝のレシピ公開！日本一和牛を食べ続ける肉バカが教える！誰でも作れる究極のビーフカレー！！

This is so good. Today, I'm going to show you how to make my favorite beef curry, Nikuba curry, The most important thing here is Japanese beef. Today, I'm going to show you how to make my favorite beef curry, Nikuba curry, with Shibahara Hormone from Tokyo Shokuniku Shijou. First of all, this is Tsurami. Tsurami is the cheek meat of Japanese beef. It has a lot of flavor and is delicious. It has a lot of fiber, so it's like collagen. It's very delicious when you eat it. The other one is luxurious. Tail. This is the tail. Tail meat of Japanese beef. Today, I'm going to show you how to make my favorite beef curry, Nikuba curry, with Tsurami and tail meat. First of all, I'm going to fry the onions. I'm going to cut two onions. I'm going to fry the onions. First of all, I'm going to add a little bit of salad oil so that it won't burn. Medium heat. I'm going to fry it slowly over medium heat. It's been about 10 minutes since I started frying it. It's a lot smaller than before. It's been about 25 minutes since I started frying it. Some people may need more time. This is enough for Nikuba curry. The onions are ready. Now, I'm going to add the meat. This is Tsurami. This is the tail meat. This is one piece. This is one side of the cow's cheek. I'm going to cut it into bite-size pieces. It's pretty hard because of the tendon. This is enough. Next, I'm going to grill the tail. I'm going to lightly brown it before I simmer it. I'm going to grill it over medium heat. I didn't wash the frying pan I fried the onions in. I want to make it look like a curry. I'm going to use a non-grilled frying pan. I'm going to put the onions in the pan. This is what the inside of the pan looks like. I'm going to simmer the onions. I'm going to put the onions in the frying pan. Pour water in the frying pan. Put the onions in more water. I'm going to boil it over high heat. When the tsudami is boiling, the scum will come out, so remove the scum lightly and simmer on low heat for about an hour to an hour and a half. Next is wagyu tail. Wagyu tail has a good point. The tail has a good point. That's great. Take the wagyu tail out of the bag and put it in a bowl. Wash the wagyu tail in water. I washed the wagyu tail in water. The wagyu tail has a lot of dirt, so I wash it with water. The wagyu tail I bought this time is called Shibaura Hormone. Shibaura Hormone is very beautiful. The wagyu tail has almost no hair, so I wash it with water. The wagyu tail has almost no dirt, so I wash it with water. Boil the wagyu tail lightly in water and remove the scum. Boil the wagyu tail lightly in water. Boil the wagyu tail lightly in water and remove the scum. Boil the wagyu tail lightly in water for 3 to 5 minutes and remove the scum. Boil the wagyu tail lightly in water and remove the scum. Rinse the tail with water. Boil the wagyu tail lightly in water for 3 to 5 minutes and remove the scum. Boil the wagyu tail lightly in water. Add green onions to remove the smell. I'm going to add some green onions to get rid of the smell. Other than green onions, I'm going to add some crushed garlic. I'm going to cook this in a pressure cooker. I'm going to remove the foam that comes out. I'm going to put the lid on now. I'm going to cook this in a pressure cooker for about an hour. And next to it, I'm going to cook the white meat. I cooked it in a pressure cooker for an hour. How does it look? It looks like this. One hour. I'm going to remove the meat from the bones. The weight of the meat falls off the bones. Look at this. The bones are softened. I'm going to cook this for about 70 minutes. You can easily remove the meat from the bones. I'm going to put everything in. This is a mix of meat and tail meat. This is the second day of making meat curry. Do you know what this is? I cooled the soup in the refrigerator overnight. I cooled it in the refrigerator. As you can see in the refrigerator, it's white. This is fat. The melted fat is cold and hard. You can choose the thickness you like. If you like the thickness of Japanese beef fat, you can put it all in. Some people are not good at fat, so they remove the fat. You can use only the umami of the tail meat. You can also use fat or collagen. It's up to you. I use about half of this fat. I'm going to mix the soup with the tail meat. I'm going to put this in. This is a double soup. This is a curry with a strong taste of tail meat, meat, and soup stock. This is the life of meat curry. 95% of the curry is here. I'm going to put some vegetables in the curry. I cut the carrots. You can choose the thickness you like. I also put potatoes in the curry. The potatoes will collapse if you put them in the curry. I don't know why. The potatoes will collapse if you put them in the curry. I will put the potatoes in the curry after the carrots are cooked to some extent. This is the curry with potatoes and carrots. I simmered it for about 30 minutes. I have a lot of meat. I turn off the heat. I turn off the heat and add curry powder. I add curry powder. I like sweet curry, so I add curry powder. I add curry powder. I use half of this. I add curry powder in 2 to 1 ratio. I complete this. This is delicious. This is so delicious that I can't stop eating. This is delicious. This is delicious if you eat it right now. The best way to enjoy this is to leave it overnight. If you leave it overnight and eat it, it will be even more delicious. I eat meat curry. This is delicious. This is very delicious. This is delicious. I'm uploading a video on YOUTUBE about the famous restaurants in Tokyo. From now on, I will upload videos about local restaurants, meat restaurants, markets, and other projects. I would like to do various projects related to beef. 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