Japanese Curry

Ingredients

• <ul><li>500g meat of your choice (beef, chicken, or pork), cut into bite-sized pieces</li><li>2 tablespoons vegetable oil</li><li>1 onion, sliced</li><li>2 carrots, peeled and diced</li><li>2 potatoes, peeled and diced</li><li>2 cloves garlic, minced</li><li>2 tablespoons curry powder (Japanese curry roux blocks can also be used)</li><li>4 cups chicken or vegetable broth</li><li>1 tablespoon Worcestershire sauce</li><li>1 tablespoon soy sauce</li><li>1 tablespoon honey or sugar (optional, for added sweetness)</li><li>Salt and pepper, to taste</li><li>Cooked rice, for serving</li></ul><p><br></p>

Steps

1. <ol><li>In a large pot or deep skillet, heat the vegetable oil over medium heat. Add the meat and cook until browned on all sides. Remove the meat from the pot and set it aside.</li><li>In the same pot, add the sliced onion, diced carrots, diced potatoes, and minced garlic. Sauté the vegetables until they are slightly softened.</li><li>Sprinkle the curry powder over the vegetables and stir to coat them evenly.</li><li>Pour in the chicken or vegetable broth, Worcestershire sauce, and soy sauce. Stir well to combine.</li><li>Return the cooked meat to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the curry simmer for about 30-40 minutes, or until the meat is tender and the flavors have melded together. Stir occasionally to prevent sticking.</li><li>Taste the curry and adjust the seasoning with salt, pepper, and additional honey or sugar if desired.</li><li>Once the curry has thickened and the meat and vegetables are fully cooked, remove the pot from the heat.</li><li>Serve the Japanese Curry hot over cooked rice.</li></ol><p><br></p>