Quick Japanese Curry (Instant Roux)
80% authentic · Japanese
A simplified version of Japanese curry, perfect for weeknights. Uses pre-made curry roux and fewer ingredients for a faster, yet still delicious, meal.
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Ingredients
- Ground chicken or pork400g
- Potatoes1 large
- Carrots1 medium
- Onion1 medium
- Vegetable oil1 tbsp
- Water600ml
- Japanese curry roux blocks100g
- Saltto taste
- Black pepperto taste
- Cooked rice4 servings
Steps
- 1
Dice potatoes, carrots, and onion into small, uniform pieces. If using ground meat, no need to chop.
- 2
Heat vegetable oil in a pot over medium-high heat. Add ground meat and cook, breaking it up, until browned. Drain excess fat.
- 3
Add diced onion, potatoes, and carrots to the pot. Sauté for 2-3 minutes.
- 4
Pour in water and bring to a boil. Reduce heat, cover, and simmer for about 10-15 minutes, or until vegetables are tender.
- 5
Turn off the heat. Add curry roux blocks and stir until fully dissolved.
- 6
Turn heat back to low and simmer for 5 minutes, stirring, until thickened. Season with salt and pepper.
- 7
Serve hot over cooked rice.
