Japanese Curry Rice with Potato and Carrot

Ingredients

• 4 oz Japanese curry roux (store‑bought)
• 1 medium Potato
• 1 medium Carrot
• 2 cup Water
• 2 cup Cooked white rice
• 1 tbsp Vegetable oil(optional)

Instructions

1. 1

   Peel and dice the potato and carrot into 1‑½‑inch cubes.

2. 2

   Heat the oil in a medium saucepan over medium heat, add the diced vegetables, and sauté for 3‑4 minutes until lightly browned.

3. 3

   Add the water and bring to a gentle boil, then reduce to a simmer and cook for 10 minutes, or until the vegetables are tender.

4. 4

   Break the curry roux into pieces, stir it into the simmering broth until fully dissolved, and continue cooking for another 2‑3 minutes to thicken.

5. 5

   Serve the curry sauce over the steamed rice, dividing evenly between two plates.