Categories: Japanese, entree, with rice

Ingredients

• 1 package of curry roux
• 2 potatoes, about 14 oz
• 2 onions, about 1 pound
• 2 carrots, about 8 oz
• 16 ounces chicken breast or lean beef meat
• 2 1/2 cup water

Directions

1. Cut meat into bite sized pieces.

2. Cut your vegetables into bite-sized pieces.

3. Fry your vegetables and meat in a bit of oil in a large sauce pan. (If you are using fish or tofu as we do, it’s a good idea to fry them separately and add later so that they won’t disintigrate.)

4. When the onion becomes brown, add water.

5. When the water boils, remove the foam from the surface of the water. By doing this, you can eliminate the bitterness from the vegetables.

6. When the veggies and meat are cooked, turn the heat off and dissolve the curry roux. Fill your ladle with hot water from the sauce pan and let the curry blocks dissolve in it. (Also, this is a good time to add your fish or tofu if you’ve cooked them separately.)

7. Turn the heat back to medium and cook until the curry thickens a bit.

8. Serve with steamed Japanese rice and a small salad.

Email to a friend | Print this recipe | Back