Curry rice (curry and rice / kare-raisu) is a very popular dish in Japan. According to the statistics, we Japanese eat curry rice twice a month! 🍛
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| The BEST Japanese Curry and Rice |
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The BEST Japanese Curry and Rice
Difficulty: Easy
Time: 30min
Number of servings: 5~6
Ingredients:
1/2 box (99g) S&B Golden Curry
*we call it "curry roux". you can choose mild or hot as well.
250g (8.8oz.) meat
300g (10oz.) onion
150g (5oz.) potatoes
100g (3.5oz.) carrot
2tbsp. cooking oil
750ml water
cooked rice
Directions:
1. Cut meat of your choice into bite-size pieces. Slice the onions. Cut the potatoes and the carrot into bite-size pieces.
2. Heat the cooking oil in a large stew pot. Cook the meat and vegetables for about 5~10 minutes.
3. Add 750ml water, bring to a boil, remove the foam, and turn the heat down to low and cook for about 20 minutes.
4.Turn off the heat, break up the curry roux into the pot, and mix well until completely melted. *make sure you stop the heat when you add the curry roux, otherwise it won't blend well.
5. Then put on low and simmer for about 5 minutes until it thickens.
6. Serve curry on a hot bed of rice.
*for best results, don't use a lid while cooking.
*curry and rice is best eaten on the day it's made but if you have any leftover, store it in the fridge and finish it on the next day, but it is not recommended.
*if you have leftover curry roux, wrap in a plastic wrap and store it in the fridge and use within a week.
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More Japanese Curry Recipes:
https://www.youtube.com/playlist?list=PLJdVRCODQ4NnB-jaOc1GXxOyRVXFmdLNG
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