Japanese Curry Rice / 日式咖喱饭

Japanese curry rice (カレーライス, karē raisu) is one of the staple dishes for majority Japanese families. If you are new to Japanese curry, it's something like rich curry stew with tender meat and vegetables. Some Japanese like to cook a big pot of curry in one time keeping the leftover, or perhaps I should say extra, for making curry udon the next day.

With a box of the instant curry roux and a few common ingredients, your curry will be ready in no time. This is a basic Japanese curry recipe adapted from the cooking suggestion on the box. You can add other ingredients like mushroom, beans, and other vegetables. Do check the level of spiciness carefully when picking up a box of the curry roux. Let's get cooking!

Japanese Curry Rice / 日式咖喱饭 / カレーライス  

Ingredients (4-5 servings):

±100g Japanese Curry Roux, break into pieces

250g Beef/Chicken, cut into chunks

200g Onion, cut into chunks

250g Potato, cut into chunks

200g Carrot, cut into chunks

700ml Water

2 tbsp Cooking Oil

Methods:

1. Heat the oil in a large pot, add in onion and sauté until the onion turned translucent.
2. Add in the potato, carrot and beef, stir-fry for 3 to 5 minutes over medium heat. 
3. Add in the water and bring to a boil, then simmer until the meat is tender.
4. Drop in the curry roux and stir until it is dissolved.
5. Simmer for 10 minutes for the flavors to develop, stir constantly.
6. Serve warm with steamed rice.
   
   
   
   
   
   
   
   
   

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