Radio New Zealand - Te Reo Irirangi o Aotearoa

Japanese Curry and Rice

Chef: Sachie Nomura as heard on Afternoons Friday 19 August 2011

Tags: rice, curry, Japanese

Servings: 4
Preparation Time: 10 minutes
Cooking Time: 30 minutes

Ingredients

• 400g beef / chicken / pork, cut into bite-size pieces
• 2 onion, thinly sliced
• 2 potatoes, peeled and cut into 4-6 cubes
• 1 carrot, obliquely cut
• 100g Japanese curry sauce mix
• 600-800 ml water
• 4 cups of steamed rice
• oil

Method

1. Heat vegetable oil in a frying pan and add the sliced onion and cook until brown. Put the onion on the side plate.

2. Use the same frying pan and cook chicken / beef / pork.

3. Add carrots and potatoes and fry for couple of minutes.

4. Add all ingredients into a pot, add water and onion and bring to a boil.

5. Turn down the heat and simmer for 20 minutes or until vegetable are softened.

6. Add curry roux and simmer for another 10 minutes.

7. Serve over the steamed rice.