Japanese-Style Curry Rice


– 1 med yellow onion sliced
– 2 x or 3 potatoes cut into big or small chunks
– 2 x carrots diced
– 1 cup whole mushrooms
– 3/4 lb beef or other meat cut bite-size
– 1 box curry roux (Japanese brand)
– Warm freshly-cooked rice


– Heat a deep pan and add one or two tablespoons of oil. Saute the sliced onion over medium heat until it softens. Brown the meat separately, then add it to the onion. Add water as specified, add a bay leaf, and simmer for 2 hours. Then add the potatoes, carrots and mushrooms and continue simmering.
– When the potatoes and carrots are tender add the curry roux. Simmer gently for 15 minutes while stirring. Serve with rice.

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