Japanese Curry and Rice Recipe

Japanese Curry and Rice Recipe

Fixings

    1/2 lb meat (cut for stew)

    2 onions

    2 carrots

    3 potatoes

    1 Tbsp oil

    3 1/2 cups water (840ml) or see the bundle for how much water

    1 box curry sauce blend (4 oz)

    ---Discretionary Seasonings- - -

    1 Tbsp ketchup

    1 Tbsp Worcester sauce

    1 Tbsp apricot jam

    1 Tbsp soy sauce

    1 tsp curry powder

    Steamed Rice

Guidelines

    Cut vegetables into reduced down pieces.

    Heat oil and earthy colored meat in a pot, then, at that point, take meat out.

    In similar pot, fry onions for 8 minutes. Add carrots and potatoes, then, at that point, cooked meat.

     Add water to the pot. After it bubbles, skim fat, and decrease hotness to low. Cover and cook for 45 minutes until the meat becomes delicate. Baked-parmesan-crusted-salmon.

    Eliminate from hotness and add curry sauce blend. Mix well so the bits of the blend break up.

    Assuming you might want to utilize the discretionary flavors above, presently add the ketchup, worcester sauce, apricot jam, and soy sauce. Allow it to stew for 10-15 minutes (cook longer on the off chance that you'd like it thicker).

    Assuming you might want to add the discretionary curry powder, mix it in not long prior to serving.

    Pour the curry over rice.Enjoy it !!! beef-curry-stew.

Japanese Curry and Rice Recipe VIDEO