Kare Raisu

Ingredients for 4 servings:

• 620 ml dashi, alternatively chicken broth
• 1 bouillon cube (curry bouillon cube: e.g. Golden Curry mild, 5 servings))
• 2 m.-large carrot(s)
• 3 m.-sized potatoes
• 1 large onion(s)
• 400 g chicken breast fillet(s) or meat of your choice, diced
• 1 tbsp ketchup
• 2 tbsp soy sauce
• possibly fresh ginger, grated, if required
• 1 tbsp vegetable oil, neutral (e.g. rapeseed oil)
• 200 g sushi rice
• 400 ml water
• oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

Japanese curry

Prepare the rice. Peel the onion, potatoes, and carrots. Then cut the potatoes and carrots into bite-sized pieces (approx. 2 x 2 cm). Now cut the onions into wedges. Heat the oil in a high pot and sear the meat. Then reduce the heat to medium and add the onion wedges. Sauté until the onions are translucent. Then add the carrots, potatoes, and garlic (and ginger, if desired). Sauté everything for about 2-3 minutes, then add the dashi or chicken stock. Return the pot to full heat, bring everything to a boil, and add the curry stock cube (cut into smaller pieces) to the boiling liquid. Reduce the heat so that the liquid is just simmering. Simmer everything for 30 minutes, stirring occasionally to prevent any liquid from settling on the bottom of the pot. The curry is ready as soon as the potatoes and carrots are tender. Remove the pot from the heat, add the ketchup and soy sauce, and stir everything thoroughly. Spread over the rice and serve. Tips: If you don’t like Japanese rice, you can also serve basmati rice. It tastes a bit different, but not bad. I like to use bowls, since I eat with chopsticks.