Description
A comforting dish featuring savory Japanese curry served over fluffy rice, perfect for any occasion.
Ingredients
- 2 large onions
- 2 medium carrots
- 3 Yukon gold potatoes
- 2 cloves garlic
- 1 tbsp butter
- 5 cups water or stock
- 1 lb cubed beef or protein alternative
- 8 oz Japanese curry roux
- 1 tbsp Worcestershire sauce
- 1 tbsp ketchup
- 1 tbsp honey
- 1 red apple (Fuji or Honeycrisp)
- 8 cups medium-grain white rice or preferred rice type
Instructions
- Chop the potatoes, carrots, and onions into large chunks or slices, keeping them roughly one inch in size. Mince the garlic and grate the apple.
- Soak the potato chunks in warm water for 15 minutes to remove excess starch.
- Salt the beef cubes and let them rest at room temperature for 10 minutes.
- In a pot over medium heat, add 1 tsp of cooking oil and sear the beef cubes for 2-3 minutes until browned on all sides. Remove from the pot.
- Add butter and chopped onions to the pot, sauté for 8 minutes until caramelized. Add minced garlic during the last 30 seconds.
- Introduce the soaked potatoes and carrots, stirring for another minute.
- Return the cooked beef to the pot and pour in 5 cups of water. Add grated apple, honey, ketchup, and Worcestershire sauce; stir together.
- Simmer covered on medium-low heat for 15 minutes, stirring occasionally.
- Check for scum and skim off. Pierce potatoes with a wooden chopstick to check tenderness.
- Add curry roux, dissolving it slowly in the pot. Let it simmer uncovered for another 15 minutes, stirring frequently.
- Remove from heat when thickened to your liking and serve over steamed rice.
Notes
Experiment with different proteins or add vegetables like bell peppers and mushrooms for variation.
