Japanese Curry Rice

Ingredients

• 500 g beef chuck, cubed 2 cm
• 1 medium onion, diced 1.5 cm
• 2 medium potatoes, cubed 2 cm
• 1 medium carrot, cubed 2 cm
• 40 g Japanese curry roux (S&B Golden Curry or Vermont)
• 600 ml beef or water-based stock
• 30 ml neutral oil
• 5 g sea salt
• 2 g Tellicherry black pepper
• 400 g steamed short-grain white rice

Method

1. 1
   Heat oil in a large pot or Dutch oven over medium-high heat; season beef cubes with salt and pepper.
2. 2
   Brown beef in batches 3–4 minutes per side until caramelized; remove and set aside.
3. 3
   Add diced onion to the pot; sauté for 3 minutes until translucent, scraping up fond.
4. 4
   Return beef to pot; pour in stock and bring to a simmer, skimming any impurities from surface.
5. 5
   Add potatoes and carrots; simmer uncovered for 15–18 minutes until vegetables are tender.
6. 6
   Crumble curry roux into the simmering liquid, stirring constantly until fully dissolved; simmer 5 minutes more to thicken.
7. 7
   Taste and adjust seasoning with salt; divide steamed rice into four bowls and ladle curry sauce and vegetables over each portion; serve immediately.