Description
Discover how to make authentic Japanese curry rice at home with this easy-to-follow recipe. Learn the secrets to creating a flavorful and comforting dish!
Ingredients
- 1 2/3 cups (400 ml) Uncooked rice
- 1/2 large packet of Curry Roux
- 9 oz (255 g) your preferred protein
- 1 brown onion
- 1 large potato
- 1 carrot
- 1 tbsp (15 ml) olive oil
- 2 cloves of garlic
- 1/4 cup (60 ml) grated apple
- 1 tbsp (15 ml) honey
- Pinch of salt and pepper to taste
- 2 cups (500 ml) water
- Fukushinduke and/or Rakkyo to accompany condiments – optional
- Soy sauce – optional
Instructions
- Begin by preparing the rice.
- Slice the beef into small, manageable pieces and put them aside.
- Remove the skin from the potato, carrot, and onion, and chop them into sizable chunks.
- Remove the skin from the garlic and slice it thinly.
- Warm olive oil in a pot on medium heat, then add the garlic.
- Once the garlic releases its aroma, introduce the onion to the pot.
- Add the beef to the mix, and once it starts to lose its pink color, incorporate the potato, carrot, and onion, stirring with a wooden spatula.
- When the ingredients are evenly coated with oil and the potato edges start to look see-through, pour in the water, honey, and grated apple.
- Allow the mixture to reach a boil, then reduce the heat and let it simmer until the potatoes are tender, and all components are thoroughly cooked, which should take around 15 minutes.
- Switch off the heat, break the curry roux into pieces, and add them to the pot.
- Use chopsticks to dissolve each piece of curry roux into the cooking liquid while holding it in a ladle.
- Turn the heat back to low and simmer until the sauce thickens.
- Place the cooked rice in a shallow dish and ladle the curry over it.
- Optionally, add Fukushinduke and Rakkyo for garnish.
Notes
- Marinate the protein in soy sauce and a pinch of pepper for enhanced flavor before cooking.
- Caramelize the onions for a touch of sweetness before adding the beef and vegetables.
- Opt for brown rice or quinoa as a healthier alternative to white rice.
