Curry（カレーライス）
１時間半
４人分
Unlike Thai curry which uses coconut milk and Indian curry which entails many spices, Japanese curry is generally mild with sautéed vegetables and curry roux.
Japanese home-cooking recipes for curry call for hardly any garlic and onions. My family has found that the more you add, the more flavor it gives without tasting overpowering.
-Aya Sakonju '22
Ingredients（材料）
Rice（ご飯）
Onions, ~3-4（玉ねぎ、約３〜４個）
Beef (chuck short rib), ~1lb（牛肉、~500g）
Garlic cloves, ~6-7（ニンニク、約６〜７片）
Baby carrots, ~1 cup（にんじん、約1カップ）
Baby potatoes, ~7-8（じゃがいも、約７〜８個）
Curry Roux（カレールウ）
印刷する
いんさつ
Preparation（準備）
時間：15分
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Cook your rice. You can use the leftover rice water to water your plants after!
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Cut the onions into really thin slices.
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Cut the meat into bite-size pieces. Remove any fat if you don’t like it.
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Cut the potatoes into quarters.
How to make（つくり方）
時間：１時間半
1. Pour of olive oil into a stew pot to sauté the onions. Cook on medium-low until golden brown (~30 min).
2. Pour some olive oil into a pan to sauté the meat and garlic (~15 min). Cook on medium-high.
3. Once the onions turn brown, pour in water so that the pot is about ¼ of the way full. Don’t use cooking broth because it becomes too salty. Place the lid on top and continue to cook on low heat.
4. Pour some olive oil into a pan and sauté the baby carrots until brown.
5. Sauté the potatoes in a pan with olive oil until brown.
6. Once the meat becomes dark, add it to the onions. You can pour some water into the pan and scrape out any leftovers to create a broth, then add that to your onions as well.
7. Add the carrots and potatoes to the stew pot and cook for an hour.
8. Chop up around 3 blocks of curry roux and let sit to dissolve (~10 min). You can add more to make the curry thicker.
Now, you’re ready to serve!
いただきます！
*Hinako’s favorite way to eat curry is to sprinkle cheese on top and it’s actually really good. I like it with Quattro Formaggio.