Japanese Curry and Rice | Best of Japanese Cooking 101

By Japanese Cooking 101 · 60 min

Ingredients

Instructions

1. Cut the meat and vegetables into bite-size pieces.
2. Heat the oil in a pot and brown the meat, then remove it.
3. In the same pot, fry the onions for 8 minutes. Add the carrots and potatoes, then return the meat to the pot.
4. Add the water and bring to a boil. Skim off any fat, reduce to low heat, cover and simmer for 45 minutes until the meat is tender. In a pressure cooker, cook for 15 minutes instead.
5. Remove from the heat and stir in the curry mix until fully dissolved.
6. If using, stir in the ketchup, Worcestershire sauce, apricot jam and soy sauce, then simmer for 10–15 minutes, longer for a thicker curry.
7. If using, stir in the curry powder just before serving.
8. Pour the curry over steamed rice.

Summarized from Japanese Cooking 101's video. Watch it for the details.

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