Sanji and Taijo's Curry (One Piece Inspired Japanese Curry)

Ingredients

• 3 sticks Cinnamon sticks (Whole sticks for garam masala)
• 1 tablespoon Black peppercorns (Toasted for garam masala)
• 1 tablespoon Coriander seeds (Toasted for garam masala)
• 2 teaspoons Cumin seeds (Toasted for garam masala)
• 1 teaspoon Cardamom pods (Toasted for garam masala)
• 1 teaspoon Cloves (Toasted for garam masala)
• 4 tablespoons Tomato paste (For roasting the bones)
• 2 pounds Beef bones (marrow & oxtail) (For stock, bone‑in for richness)
• 4 large Carrots (2 for stock, 2 for curry)
• 2 large White onions (Half for stock, half for curry)
• 2 tablespoons Black peppercorns (for stock) (Whole)
• 3 leaves Bay leaves
• to taste Salt
• 0.5 kilograms Ribeye steak (Cut into 2‑inch cubes)
• 1 tablespoon Garlic (Grated)
• 1 tablespoon Sugar
• 1 tablespoon Ginger (Grated)
• 1 tablespoon Turmeric powder
• 0.5 cup Plain yogurt (Full‑fat for richness)
• 225 grams Butter (Unsalted)
• 225 grams All‑purpose flour
• 0.5 cup Curry powder
• 3 tablespoons Garam masala (home‑made) (Prepared earlier)
• 1 large Potato (Peel and cut into irregular wedges)
• 2 medium Apples (Peeled, cored, and diced)
• 2 cups Basmati rice (Uncooked; rinse before cooking)
• 2 tablespoons Cooking oil (Neutral oil for sautéing onions)

Instructions

1. Toast whole spices for garam masala

   Heat a dry skillet over medium‑high heat. Add cinnamon sticks, black peppercorns, coriander seeds, cumin seeds, cardamom pods, and cloves. Stir constantly for about 5 minutes until fragrant and lightly browned.

   Time: PT5M

   Temperature: Medium‑high heat

2. Grind toasted spices

   Transfer the toasted spices to a coffee grinder (or use a mortar and pestle). Pulse until a very fine powder forms, then sift through a mesh sieve to remove larger bits.

   Time: PT3M

3. Roast bones and vegetables

   Preheat the oven to 220°C. Place beef bones, 2 peeled carrots, and 2 peeled onions on a roasting tray. Drizzle with a little oil, spread evenly, and add 4 Tbsp tomato paste on top. Roast for 40 minutes, turning once halfway, until everything is deep golden.

   Time: PT45M

   Temperature: 220°C

4. Make beef stock

   Transfer the roasted bones and vegetables to a large pot. Add any juices from the tray, cover with cold water, then add 2 Tbsp black peppercorns and 3 bay leaves. Bring to a boil, then lower to a gentle simmer. Simmer for 6 hours, adding water as needed to keep everything covered.

   Time: PT6H30M

   Temperature: Simmer

5. Strain the stock

   After the stock is rich and the meat falls off the bones, remove from heat. Strain through a three‑mesh sieve into a clean pot, pressing the solids gently to extract every drop. Season with salt to taste.

   Time: PT5M

6. Prepare vegetables and tomatoes

   Dice 1 onion finely. Cut the remaining 2 carrots into irregular angled slices. Peel the potato, halve it, and cut into rough wedges. For 2 tomatoes, score the bottom, blanch in boiling water for 30 seconds, shock in ice water, peel, halve, remove seeds, and slice.

   Time: PT15M

7. Marinate ribeye

   Cut 0.5 kg ribeye into 2‑inch cubes. In a bowl, season with salt and pepper, add 1 Tbsp grated garlic, 1 Tbsp grated ginger, 1 Tbsp sugar, 1 Tbsp turmeric, and 0.5 cup plain yogurt. Mix well and let rest for 5 minutes.

   Time: PT5M

8. Sauté onions

   Heat 2 Tbsp oil in a skillet over high heat. Add the diced onion and stir until softened (≈3 minutes), then reduce heat and continue stirring until the onions turn golden brown, about 7 minutes more.

   Time: PT10M

   Temperature: Medium‑high then medium

9. Make curry roux

   In a saucepan over medium heat, melt 225 g butter. Whisk in 225 g flour and cook, stirring constantly, until the mixture turns a deep brown (≈8 minutes). Add 0.5 cup curry powder and 3 Tbsp garam masala, whisk until fully incorporated and the roux is thick.

   Time: PT10M

   Temperature: Medium

10. Par‑cook potatoes and carrots

    Bring 10 cups of water to a boil in a large pot. Add the potato wedges and carrot slices. Cook for about 10 minutes, until they are just tender but not fully cooked.

    Time: PT10M

    Temperature: Boiling

11. Combine all components and simmer

    To the pot with the par‑cooked vegetables, add the prepared curry roux, 8 cups of the homemade beef stock, the blanched tomato slices, the sautéed onions, and the marinated ribeye cubes. Stir well, bring to a gentle boil, then reduce to a simmer for 15 minutes, allowing flavors to meld and the meat to become tender.

    Time: PT15M

    Temperature: Medium

12. Add apples

    Dice the two apples and stir them into the simmering curry. Cook for an additional 2 minutes until the apples soften and release their sweetness.

    Time: PT2M

13. Plate and serve

    Cook basmati rice according to package instructions. Scoop a generous portion of rice onto each plate, ladle the hot curry over the rice, and serve immediately.

    Time: PT5M

Nutrition Facts

Calories

1400

Protein

26 g

Carbohydrates

150 g

Fat

55 g

Fiber

7 g

Ingredient Substitutions

• Instead of Cinnamon sticks: Ground cinnamon
• Instead of Black peppercorns: Ground black pepper
• Instead of Coriander seeds: Ground coriander
• Instead of Cumin seeds: Ground cumin
• Instead of Cardamom pods: Ground cardamom
• Instead of Cloves: Ground cloves
• Instead of Tomato paste: Tomato puree
• Instead of Beef bones (marrow & oxtail): Beef shank bones
• Instead of Carrots: Parsnips
• Instead of White onions: Yellow onions
• Instead of Black peppercorns (for stock): Ground pepper
• Instead of Bay leaves: Dried thyme
• Instead of Salt: Soy sauce (adjust flavor)
• Instead of Ribeye steak: Sirloin, Chuck steak
• Instead of Garlic: Garlic paste
• Instead of Sugar: Honey
• Instead of Ginger: Ground ginger
• Instead of Turmeric powder: Curry powder (adjust quantity)
• Instead of Plain yogurt: Kefir, Coconut milk
• Instead of Butter: Margarine, Neutral oil
• Instead of All‑purpose flour: Gluten‑free flour blend
• Instead of Curry powder: Homemade curry blend
• Instead of Garam masala (home‑made): Store‑bought garam masala
• Instead of Potato: Sweet potato
• Instead of Apples: Pears
• Instead of Basmati rice: Jasmine rice
• Instead of Cooking oil: Canola oil, Vegetable oil

Equipment Needed

• Oven
• Roasting tray
• Large pot
• Skillet or sauté pan
• Saucepan (for roux)
• Coffee grinder or mortar & pestle
• Mesh sieve (or cheesecloth)
• Cutting board
• Chef's knife
• Measuring spoons
• Mixing bowls
• Rice cooker or saucepan
• Whisk or wooden spoon
• Ladle

Critical Steps — Do Not Skip

• Toast whole spices for garam masala
• Grind toasted spices
• Roast bones and vegetables
• Simmer beef stock for 6 hours
• Strain the stock
• Make curry roux to the correct brown color
• Combine all components and simmer for flavor integration

Chef Tips from the Video

• Searing the ribeye before adding it to the curry adds a deep umami layer.
• Use a heavy‑bottomed pot to prevent the roux from scorching.
• Finish the curry with a dash of mirin or a teaspoon of honey for extra depth.
• For a glossy finish, stir in a tablespoon of cold butter right before serving.

Troubleshooting

Storage

Refrigerator: Store leftover curry in an airtight container for 3–4 days.

Freezer: Freeze in portion‑size bags for up to 2 months. Thaw overnight in the fridge before reheating.

Room temperature: Do not store at room temperature; cool to room temp within 2 hours before refrigerating.

Make-Ahead Tips

• Prepare the garam masala and store it in an airtight jar for up to 3 months.
• Make the beef stock a day ahead; it develops deeper flavor after resting.
• Marinate the ribeye up to 2 hours before cooking for extra tenderness.
• The roux can be made in advance and refrigerated; reheat gently before using.