「Japanese Curry Rice」

Ingredients and amounts

• 2 onions
• 2 potatoes
• 1 carrot
• 2-3 cloves garlic
• 1kg meat (chicken, beef, or pork)

Step-by-step method

1. 1

   Step 1

   Trim the ends of the carrot, peel it, and cut into irregular chunks (roll-cut).

2. 2

   Step 2

   Peel the onion, remove the core, and cut into crescent-shaped slices.

3. 3

   Step 3

   Peel the potatoes and cut into large chunks.

4. 4

   Step 4

   Cut the meat into bite-sized chunks.

5. 5

   Step 5

   Peel the garlic, crush it flat, and chop finely.

6. 6

   Step 6

   Chop the curry roux block into small pieces to increase surface area for faster dissolving.

7. 7

   Step 7

   Heat oil in a pot. Add the garlic and meat, and stir-fry quickly until the meat's surface turns white.

8. 8

   Step 8

   Add the carrot and stir-fry quickly until evenly heated.

9. 9

   Step 9

   Add the onion and stir-fry quickly until it becomes translucent.

10. 10

    Step 10

    Add the potato and continue stir-frying until it softens slightly (check with a chopstick).

11. 11

    Step 11

    Add enough water to submerge all ingredients. Bring to a boil, then simmer for 15 minutes.

12. 12

    Step 12

    Turn off the heat. Add the chopped curry roux and stir until dissolved.

13. 13

    Step 13

    Once the roux is fully melted, turn the heat back on and simmer gently for 10 minutes, stirring occasionally to prevent sticking.

14. 14

    Step 14

    Turn off the heat once the curry has thickened to a粘稠 (sticky, thick) consistency.

15. 15

    Step 15

    To reheat a single serving: Microwave on high for 2-3 minutes.

16. 16

    Step 16

    To reheat in a pot: Add an extra 50ml of water and stir constantly while heating.