Japanese Curry Rice Kare Raisu 1771028618780 7743

Ingredients

• 1 lb Boneless chicken thighs or beef chuck
• 2 medium Yellow onions, sliced
• 2 medium Carrots, peeled and cut into chunks
• 2 medium Potatoes, peeled and cubed
• 3.5 oz Japanese curry roux (blocks)
• 3 cups Water or chicken stock
• 1 tbsp Vegetable oil
• 0.5 cup Grated apple(optional)
• 1 tsp Soy sauce
• 1 tsp Honey
• 4 cups Cooked Japanese short-grain rice

Instructions

1. 1

   Heat vegetable oil in a large pot over medium-high heat and sear the meat until browned on all sides.

2. 2

   Add the sliced onions to the pot and sauté until they become translucent and slightly caramelized.

3. 3

   Stir in the carrots and potatoes, coating them with the oil and meat juices for 2 minutes.

4. 4

   Pour in the water or stock and bring the mixture to a boil, skimming off any foam that rises to the surface.

5. 5

   Reduce heat to low, cover, and simmer for about 20 minutes or until the vegetables are tender.

6. 6

   Turn off the heat and add the curry roux blocks, stirring until they are completely dissolved into the liquid.

7. 7

   Add the grated apple, soy sauce, and honey, then simmer on low for another 5-10 minutes until the sauce thickens.

8. 8

   Serve the hot curry over a bed of steamed white rice and enjoy immediately.