General
Pork, chicken or beef simmered with potato, carrot and onion, thickened with Japanese curry roux, and served over rice.
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Measuring cups and spoons · Kitchen knife · Cutting board · Cooking pot · Microwave · Microwave-safe dish · Stirring spoon
6 clear steps
Peel and cut the carrot into rolling chunks, cut the onions into wedges, peel the potatoes and cut them into large chunks, cut the meat into pieces, flatten and mince the garlic, and chop the curry roux.
Heat oil in a pot, add the garlic and meat, and stir-fry quickly until the surface turns white. Add the carrot and stir-fry until evenly heated, then the onion until translucent, then the potato, stirring until it starts to soften (test with a chopstick).
Add water to just cover everything, bring to a boil, and cook for 15 minutes. If the water level drops below 2/3 of the ingredients, add hot water to cover them again.
Turn off the heat, stir in the chopped roux, and let it melt completely before turning the heat back on. Stir slowly for 10 minutes to prevent scorching, until thick, then turn off the heat.
Check that the meat is cooked through (63°C for pork or beef, 74°C for chicken). Serve over cooked rice, with boiled broccoli, ready-to-eat bacon or a fried egg if you like.
Refrigerate leftovers promptly. To reheat, microwave a single portion on high for 2–3 minutes, or warm it in a pot with an extra 50 ml water, stirring constantly.
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