Japanese Beef and Potato Curry over Steamed Rice

What you need

• 400 g (14 oz) beef chuck, cut into 3 cm (1 1/4 in) pieces
• 2 onions, sliced
• 1 large carrot, cut into chunks
• 2 medium potatoes, peeled, cut into 3-4 cm chunks
• 1 tbsp vegetable oil
• 100 g (3.5 oz) Japanese curry roux, store-bought blocks, mild or medium hot
• 400 g (2 cups) short-grain rice

Method

Restated from the original video

1. 1

   Rinse the rice in several changes of cold water until it runs almost clear, then drain.

2. 2

   Put the rice in a heavy pot with 520 ml water and let it soak for 30 min.

3. 3

   Warm the oil in a big heavy pot set over medium-high heat and brown the beef on all sides, 4-5 min.

4. 4

   Add the onions and cook, stirring, until soft and lightly golden, 8-10 min.

5. 5

   Add the carrot and potatoes and stir for 1 min.

6. 6

   Pour in 700 ml water and bring to a boil, skimming off any foam.

7. 7

   Cover, lower the heat and simmer until the beef and potatoes are tender, 30-40 min.

8. 8

   While the curry simmers, bring the rice to a boil over high heat, cover tightly and cook on the lowest heat for 12 min.

9. 9

   Turn off the heat under the rice and let it steam, lid on, for 10 min.

10. 10

    Turn off the heat under the curry, break in the curry roux and stir until it dissolves completely.

11. 11

    Return to low heat and simmer, stirring often so it does not catch, until thick and glossy, 5-10 min.

12. 12

    Spoon the rice onto one side of each plate and ladle the curry beside it.

Imported from pickledplum.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.