Japanese Pork Curry

Ingredients

• Vegetable oil 1 tbsp
• Pork shoulder, cut into 3 cm cubes 350 g
• Onions 2 medium (250 g)
• Carrot 1 large (120 g)
• Potatoes 2 medium (250 g)
• Water 700 ml
• Japanese curry roux 100 g
• Cooked Japanese short-grain rice 1.2 kg

Instructions

1. 1

   Cut the onions into thin wedges and the carrot and potatoes into bite-size chunks.

2. 2

   Heat the oil in a large pot over medium heat and brown the pork for 4 minutes.

3. 3

   Add the onions and cook for 5 minutes until soft, then add the carrot and potatoes and stir for 1 minute.

4. 4

   Pour in the water, bring to a boil and skim off the foam, then cover and simmer for 20 minutes, until the vegetables are tender.

5. 5

   Turn off the heat, break the roux into pieces and stir until it has fully dissolved.

6. 6

   Simmer over low heat for 10 minutes, stirring often, until the sauce is thick.

7. 7

   Spoon the curry next to the rice on each plate and serve.