Real Anime Food – Cute High Earth Defense Club Curry
|Watch these series. Do it.
Cute High Earth Defense Club is a parody of magical girl series with an all male cast for both the heroes and the villains. Copious amounts of fan service and ridiculousness ensue. If that sounds like your bag of chips, watch it and comment with what you thought! I’d love to know.
In one episode of the series, they have to come up with a stand for their school’s Culture Festival. After some debate, they decide to serve curry and “cosplay” as those new heroes everyone’s been seeing around school lately.
After reviewing the conversation they had about the style of curry, examining the picture and comparing it to actual pictures of curry, and researching Japanese curry, I’ve come up with my own recipe for Cute High Earth Defense Club Curry.
First, we’re going to make Tsukemono. Note: This part of the recipe needs to sit overnight, so make it the night before.
- 2 red peppers, sliced or diced (I did sliced)
- 1.5 tablespoons white sugar
- 1 teaspoon salt
- 1/2 cup white vinegar
- 2 tablespoons soy sauce
Mix all ingredients in a pan and cook until softened. Refrigerate overnight.
The next day, we’ll start by getting our veggies going.
- 1 pound carrots, peeled and cut
- 3-4 large Yukon gold potatoes, peeled and cut
- 1 cup applesauce
- 1 teaspoon curry powder
- 2 teaspoons salt
Add all ingredients to pot with enough water to boil the vegetables. When the vegetables are done, DO NOT DRAIN. Leave them in their flavored water. Super important. While the veggies are cooking, let’s get on the rice.
Cook the rice. (I used a rice cooker.)
While the rice and vegetables are cooking, you’re going to use another pan to cook your meat.
- 2 pounds beef tips
- 1 yellow onion, finely diced (I used a food processor. You may keep them chunkier if you like.)
- 1.5 tablespoons oil
- 1 tablespoon crushed garlic
- salt and pepper to taste
Cut or process your onion to your preference and add to the oil and garlic in your pan. Add your beef tips and salt and pepper to taste. Cook through. While your meat is cooking, you’re going to make Tonkatsu sauce. Think of these as BBQ sauce, Japanese style.
- 1 tablespoon molasses
- 1 teaspoon ground ginger
- 2 tablespoons soy sauce
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 2 talbespoons malt vinegar
- 1/2 cup tomato paste
- 2 tablespoons apple sauce
Mix and set aside. It’s going to taste really sweet, but don’t worry. Once everything is mixed together, it won’t be an issue. I’m issuing this warning because when I tasted it, the sweetness made me nervous, and I don’t want you to be nervous. I got your back. Everything’s going to be okay.
When your meat is done, add the meat and onion mixture to your vegetables. If you’re worried there’s too much water still in your vegetables, you may drain some of it, but still leave enough to, at least, almost cover them before adding in the meat and onion mixture. Next, we’re going to make our curry sauce!
- 1 red pepper, cut to your preference
- 3 tablespoons butter
- 1/8 cup flour
- 1 tablespoon curry powder
- Tonkatsu sauce
Add the pepper to whatever oil and seasonings are left in your pan. Add 3 tablespoons butter and cook until softened. Now, this is the tricky part. Pay careful attention. No walking away from your food for this part! You’re going to be adding “light dustings” of flour, bits at a time and stirring thoroughly. The goal here is to thicken the butter without creating flour clumps. Since we need to add the flour and the curry powder, I alternated between the two as I went, but this isn’t necessary. You may add all the curry at once and just focus on adding the flour lightly bits at a time. You may not need the full 1/8 cup, but that’s about how much I used. Just keep an eye on it until it looks like a thick paste. At this point, add the tonkatsu and stir thoroughly. If it becomes soupy, add more flour as before to keep it thick.
At this point, we’re going to “de-thick-ify” it. It’s very important that you don’t add the tonkatsu mixture to the brothy mixture you have with your vegetables all at once. It won’t mix well. Instead, use a serving spoon to add one spoonful at a time of the liquid from your vegetables and meat. Do this until the tonkatsu mixture is sufficiently “soupy”. At this point, you can add all the tonkatsu mixture back in with the vegetables and meat. Then, you have curry! Serve with the white rice and a little bit of the tsukemono on the side.
I ate the tsukemono as a sort of palate cleanser throughout the meal to break up the taste, but you can eat it all at first or even mix it in together. Whatever you like! If you try out this recipe, let us know in the comments below! Enjoy your Real Anime Food!