Japanese Curry Rice

If you've ever had Japanese curry rice from a take-away sushi store or at a Japanese restaurant, you'll know how incredibly delicious it is. Japanese curry is much different than curries from other places (like India); it is generally thicker and sweeter, so you must try it to taste the difference!

Ingredients

3 cups uncooked rice

1 100g packet Japanese curry sauce mix

250 g your preferred meat (beef, pork, chicken or seafood such as prawns)

1 brown onion

300g potatoes

100g carrots

1 tablespoon olive oil

2 garlic cloves, diced

¼ cup grated apple

1 tablespoon honey

Pinch salt and pepper (to taste)

2 cups water

Worcestershire or soy sauce to garnish (optional)

SERVES: 4

Method

Cut the meat into bite size pieces and set aside

Peel and cut the potatoes, carrot, and onion into large bite size pieces and set aside.

Heat olive oil in a pot over medium heat and add garlic.

When the garlic is fragrant, add the beef and cook until browned.

Add the potato, carrot, and onion and stir with a wooden spatula.

When the oil has coated evenly on all the ingredients and the outer-edge of the potatoes have become transparent, add the water, honey, and grated apple.

Bring it to boil and then turn the heat down to low to simmer until the potatoes become soft and all the other ingredients are cooked.

Turn the heat off, break the curry sauce blocks apart and add to the pot.