Gluten Free Japanese Curry Rice

Recipe by Lelandra
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 1. Rinse the rice and get it cooking in your rice cooker.
  • 2. Put the potatoes and carrots in a pan with water to cover and simmer to soften them.
  • 3. In the final pan (e.g. a 5 qt stew pot), brown the meat. Remove meat from pan and set aside.
  • 4. Add butter to pan, melt, and add onions, and garlic. As the onions go translucent and start to brown, add the mushrooms. Cook them down a bit. Add gingerroot.
  • 5. Combine the rice flour, salt, sugar, curry powder. Add to onion/garlic/mushroom and mix. Add the beef broth and stir to mix it in and make sure there's no lumps of flour mixture. As it starts coming to a boil, you can add back the meat and drained carrots and potatoes. Once it's thickened and the meat is heated through again, it's done. I like to stir in a cup of sour cream for added richness, but this is optional.
  • The traditional way to serve this is in a large bowl with rice on one half and curry on the other, with a teaspoon or so of beni shoga on the side.
  • Itadakimasu!
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