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Name: Japanese Curry Rice
Total time: 1 h
Yield: Serves 4
Cuisine: Japan
Ingredients: 500 g boneless chicken thigh; 2 onion; 400 g potato; 200 g carrot; 2 cloves garlic; 15 g fresh ginger; 2 tbsp vegetable oil; 800 ml water; 100 g Japanese curry roux; 1 tbsp soy sauce; 600 g cooked Japanese short-grain rice

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Japan1 hServes 4作成済み

Japanese Curry Rice

カレーライス · Karē Raisu

材料11

boneless chicken thigh500 g
onion2
potato400 g
carrot200 g
garlic2 cloves
fresh ginger15 g
vegetable oil2 tbsp
water800 ml
Japanese curry roux100 g
soy sauce1 tbsp
cooked Japanese short-grain rice600 g

肉野菜調味料・スパイスその他穀物

作り方

Cut the chicken into bite-size pieces. Slice the onions, and cut the potatoes and carrots into chunks.
Heat the oil in a pot and sauté the onions until soft and lightly browned.
Add the garlic, ginger, and chicken, and cook until the chicken is no longer pink.
Add the potatoes, carrots, and water. Bring to a boil, then simmer until the vegetables are tender.
Turn off the heat, stir in the curry roux until fully dissolved, then simmer gently until thick.
Season with soy sauce, then serve the curry over hot rice.