Japanese Curry Rice
Ingredients
-
1 2/3
cups
Uncooked rice
-
½
large packet
Curry Roux
-
9
oz
preferred protein
-
1
large
potato
-
1
medium
carrot
-
1
tbsp
olive oil
-
2
cloves
garlic
-
¼
cup
grated apple
-
1
tbsp
honey
-
to taste
salt and pepper
-
2
cups
water
-
to taste
Fukushinduke and/or Rakkyo (optional)
-
to taste
Worcestershire sauce (optional)
Instructions
- Start cooking the rice.
- Cut the protein and vegetables into bite-sized pieces.
- Heat olive oil in a pot and add garlic, cooking until fragrant.
- Add onion and cook until soft, then add the protein and cook until it changes color.
- Stir in the potato and carrot, coating them with oil.
- Add water, honey, and grated apple, then bring to a boil and simmer until the vegetables are soft.
- Turn off the heat and add the curry roux, dissolving it in the cooking water.
- Turn the heat back on low to simmer and thicken the sauce.
- Serve the curry over the cooked rice and garnish with optional condiments.
Nutrition Facts (estimated)
Servings
6
Calories
500
Total fat
8g
Total carbohydrates
86g
Total protein
16g
Sodium
43mg
Cholesterol
25mg
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