Kitchen Confidence with Chef Ian
This one takes me straight back to my upbringing — Japanese Curry Rice.
Okaasan made it all the time when I was growing up (8 kids plus Mum and Dad… you learn pretty quickly what feeds a crowd!). And fun fact: in Japan it’s “Curry Rice” — not “curry and rice” like we usually say here.
Today I’m doing it the easy, weeknight-friendly way using S&B Golden Curry blocks. They come in Mild, Medium and Hot — but even the “Hot” is more warming than fiery compared to Thai or Indian heat. It’s a ripper starting point if you’ve never tried Japanese curry before.
And because Kitchen Confidence is all about cooking smarter, not fancier, I’m using the Ninja 11-in-1 to shorten the time in the kitchen — and while it’s pressure cooking, I knock up a quick, crunchy cucumber pickle (not watery, not soggy, just right).
Recipe
Serves: 4
Prep Time: 10–15 minutes
Cook Time: 30–40 minutes (pressure cook + finishing)
Ingredients
Curry
- 1 pack S&B Golden Curry Mix (92g) – Mild / Medium / Hot
- 500g stewing steak, diced
- 1 brown onion, sliced or diced
- 2 carrots, chopped
- 550ml water
- 1 tbsp oil
Crunchy Pickled Lebanese Cucumber
- 2 Lebanese cucumbers
- Salt (for drawing out moisture)
- Pandaroo Vietnamese Dressing (enough to coat — start with a few tablespoons)
To Serve
- Steamed rice
- Pickled cucumber on the side
Method / Instructions
1) Build the Curry Base
- Sauté + brown: Heat the Ninja on Sauté (or a pot on the stove). Add oil and brown the steak.
- Add onion: Add onion and cook until softened.
- Add carrots + water: Stir through carrots, pour in water, bring to the boil.
2) Pressure Cook (Ninja 11-in-1)
- Switch to Pressure Cook, lock the lid, check the steam setting is correct, and cook for 30 minutes.
- Release steam carefully, then wait 5–6 minutes for things to settle before opening the lid (always open away from you).
3) Thicken + Finish
- Add the curry blocks and stir until melted through.
- If you want it thicker (I do), switch back to Sauté and let it bubble gently until glossy and rich.
Pickled Lebanese Cucumber
(Crunchy, not watery — this step is the whole game.)
- Leave skin on. Halve cucumbers, cut lengthwise, scoop out the seeds.
- Slice (not too thin), then salt generously.
- Rest 20 minutes until liquid pools.
- Squeeze well (a few times) to remove moisture and excess salt.
- Toss through Pandaroo Vietnamese Dressing and let it sit while you plate up.
Chef’s note: Traditionally you might use rice vinegar, mirin and sugar — but this shortcut works because it hits the same sweet–sour–salty notes, and it’s already in the cupboard. That’s Kitchen Confidence in action.
Quick Steamed Rice
(If you want a simple guide right here)
- Rinse rice until the water runs mostly clear.
- Cook using your preferred method (rice cooker, stovetop, or Ninja).
- Fluff and rest 5 minutes before serving.
Plating / Serving Notes
- Rice in the bowl first.
- Ladle the curry over generously — lots of sauce is the Japanese way.
- Pickled cucumber on the side for crunch and balance.
Optional Variations / Make-Ahead Hack
Variations
- Swap beef for chicken thigh, pork, tofu, or mixed veg.
- Add potato (very classic) or even a little grated apple for gentle sweetness.
- Want more depth? Add a spoon of stock instead of some water.
Make-ahead
- Curry tastes even better the next day. Make a double batch, portion it, and you’ve got future dinners sorted.
- Pickled cucumber is best made fresh for crunch, but you can prep it (seed + slice) ahead of time.
Skill Focus / Techniques
- Browning meat properly for flavour (don’t rush this)
- Pressure cooking safely + using the resting time wisely
- Controlling thickness at the end (glossy, not watery)
- Pickling technique: salt → rest → squeeze for maximum crunch
Final Thought from Chef Ian
“This is one of those meals that feels like a big warm hug — simple, filling, and ridiculously satisfying. And once you’ve got the curry blocks in the pantry, you’re never far from a quick and tasty dinner.”
Chef Ian
