Japanese Curry Rice
Thick, mildly sweet curry poured over rice.
Ingredients
- 3 cup cooked rice
- 2 piece potatoes
- 2 piece carrot
- 0.5 cup curry roux
- 1 cup cooked beef
Instructions
- 1
Brown onion, carrot and potato.
- 2
Add stock and simmer until tender.
- 3
Stir in curry roux until glossy.
- 4
Add leftover meat and serve over rice.
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Store it
Cool within two hours, then keep in an airtight container in the fridge and eat within 3–4 days.
Freeze it
Freeze in single portions, flat, and label the date. Best quality within 3 months; thaw in the fridge overnight.
Reheat it
Reheat until piping hot all the way through. A skillet or air fryer keeps texture better than a microwave.
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