Ingredients

• For the curry sauce
• 2 tablespoons vegetable oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon Japanese curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon paprika
• 1/4 teaspoon Thai chili powder, optional
• 1/2 cup all-purpose flour
• 1 cup beef or chicken stock
• 1/2 cup heavy cream
• Salt and pepper to taste
• For the protein & vegetables
• 1 pound beef or pork, bite-sized pieces
• 1 carrot, peeled and sliced
• 1 potato, peeled and sliced

Directions

• Heat oil in a large saucepan over medium heat. Add onion and cook until softened, about 5 minutes.
• Add garlic and ginger; cook for 1 minute.
• Stir in curry powder, cumin, turmeric, paprika, and cayenne pepper, if using. Cook for 1-2 minutes.
• Add flour and cook for 1 minute, stirring constantly.
• Gradually add stock and cream, whisking continuously. Bring to a simmer and cook until thickened, about 5-7 minutes.
• Add beef or pork and cook until browned, about 5 minutes.
• Add carrot and potato; cook until vegetables are tender, about 10-12 minutes.
• Season with salt and pepper to taste.
• Serve curry sauce over cooked Japanese rice.

Notes

• I added 40 oz of Baby Bella Mushrooms, quartered.
• Japanese curry, also known as "curry rice" or "karee raisu," is a popular dish in Japan that's made with a mild and slightly sweet curry sauce, typically served over rice.
• Use Japanese curry powder for an authentic flavor.
• Adjust spice level to your liking.
• Add other vegetables like bell peppers, mushrooms, or green beans.
• Serve with pickled ginger, sesame seeds, or furikake for added flavor.

Photos