Rice cakes simmered in a thick, fragrant Japanese-style golden curry sauce with carrots and potatoes.
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Soak the frozen rice cakes in cold water for 15 minutes to soften, then drain.
Heat vegetable oil in a deep pan over medium heat and sauté the onions until translucent.
Add the potatoes and carrots to the pan, cooking for 3 minutes until the edges are slightly soft.
Pour in the water or dashi stock and bring the mixture to a boil.
Lower the heat to a simmer and cook for 10 minutes until the vegetables are fork-tender.
Add the curry roux cubes and stir constantly until they are completely dissolved and the sauce thickens.
Add the rice cakes, soy sauce, and honey, simmering for another 5-7 minutes until the cakes are chewy and coated in sauce.
Garnish with chopped green onions and serve hot.
