Japanese Curry Rice

Ingredients

• 500 grams Chicken thigh or beef cubes
• 2 medium Onion
• 2 medium Carrots
• 2 medium Potatoes
• 100 grams Japanese curry roux blocks
• 700 ml Water
• 1 tablespoon Vegetable oil
• 4 cups Cooked short-grain white rice
• 1 garnish Fukujinzuke (pickled vegetables)(optional)

Instructions

1. 1

   Cut the meat, onions, carrots, and potatoes into bite-sized pieces.

2. 2

   Heat oil in a large pot over medium heat and sauté onions until translucent.

3. 3

   Add the meat and cook until the surface changes color.

4. 4

   Add carrots and potatoes, stirring to coat with oil.

5. 5

   Pour in the water and bring to a boil. Skim off any foam from the surface.

6. 6

   Reduce heat to low, cover, and simmer for 15-20 minutes until vegetables are tender.

7. 7

   Turn off the heat. Break the curry roux blocks into pieces and add them to the pot.

8. 8

   Stir until the roux is completely dissolved.

9. 9

   Simmer on low heat for another 5 minutes, stirring constantly until the sauce thickens.

10. 10

    Serve hot over a bed of steamed white rice.