Recipes

Japanese Curry Rice

INGREDIENTS

(4 portions)

• 4 cups Kinmemai Better Brown™
• 250g Boneless beef
• 3 Potatoes
• 1 Onion
• 1 Carrot
• 1 Clove garlic
• 1 tbsp. Vegetable oil
• 4 cups Chicken broth
• 110g Japanese curry roux
• 1 tbsp. Ketchup
• 1 tbsp. Soya sauce

INSTRUCTIONS

1. Take 2 tbsp. oil, diced garlic, onions in wedges and sauté over medium heat till translucent in a large pot.
2. Peel and cut carrots and potatoes in rolling wedges.
3. Add and mix diced beef, carrot and potatoes into pot.
4. Add the chicken broth.
5. Bring the stock to boil, skimming the scrum and fat from the surface of the stock.
6. Simmer uncovered for 20 minutes, stirring occasionally.
7. When the potatoes are ready, add curry roux. Use a ladle, slowly dissolving the roux with a wooden spoon or chopsticks.
8. Add soy sauce and ketchup. Simmer uncovered on low heat, stirring occasionally until the curry becomes thick.
9. Serve curry with Kinmemai Better Brown™ on the side.