Japanese Curry Dish (Print Version)

# Ingredients:

→ Veggies

01 - 3 gold potatoes (Yukon)
02 - 2 medium carrots
03 - 2 big onions
04 - 1 red apple (like Fuji or Honeycrisp)
05 - 2 garlic cloves

→ Meats and Broths

06 - 5 cups of water or stock
07 - 1 lb beef in chunks
08 - 8 oz of curry roux (Japanese style)

→ Extra Boosters (Optional)

09 - 1 tablespoon of honey
10 - 1 tablespoon of ketchup
11 - 1 tablespoon of Worcestershire sauce
12 - 1 tablespoon of butter
13 - 1 teaspoon of oil for cooking

→ Steamed Rice

14 - 8 cups of medium-grain white rice

# Instructions:

01 - Turn onions, carrots, and potatoes into big slices or chunks (about an inch wide). Mince garlic, and shred the apple finely.
02 - Let potato pieces soak in warm water for 15 minutes. This helps shed some starch.
03 - Sprinkle salt over the beef chunks. Let them sit out at room temperate for 10 minutes.
04 - Heat up 1 teaspoon of oil in a pot on medium. Sear the beef pieces for 2-3 minutes, turning until all sides are browned. Take them out afterward.
05 - Throw the onions into the pot with butter. Stir them around for 8 minutes until golden and sweet. Add garlic for 30 seconds, then mix in carrots and potatoes. Put the browned beef back in, stirring for another minute.
06 - Add in 5 cups of water. You can also mix in the apple, honey, ketchup, and Worcestershire sauce at this point if you'd like.
07 - Cover with a lid, and keep it simmering at medium-low heat for 15 minutes. Stir it here and there. While simmering, skim off the foam floating on top.
08 - To check if it's ready, use a wooden chopstick to poke through the potato. It should slide right in. Once it feels tender, turn the heat off.
09 - Take one or two curry roux cubes at a time. Set them in a ladle, dip into the liquid, and stir with chopsticks until they melt. Repeat till all roux is dissolved.
10 - Simmer uncovered on low-ish heat for about 15 minutes, stirring often so nothing sticks to the bottom and burns. You'll know it's ready when the curry thickens.
11 - Take the pot off the stove, and serve it alongside some rice. Enjoy your meal!

# Notes:

01 - Perfect for batch cooking! Keeps in the fridge for 3 days, or freeze up to a month.
02 - Try mixing curry roux brands to discover fun new flavors.
03 - Prepping all the ingredients before starting makes things smoother.
04 - Reheat leftovers on the stovetop for the best experience.

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