Japanese Curry Recipe

In a large pot, heat 2 Tbsp of vegetable oil. Saute onion and garlic until softened. Add the ground beef and cook until it is no longer pink. Add the carrots and potatoes, stir a few times, and then add the water and boullion. Bring to a boil, and simmer for 15-20 minutes. While the meat is cooking, make a roux out of the remaining 3 Tbsp oil and the flour: heat oil in a medium skillet until shimmering. Over low-medium heat, add flour and stir, cooking until the flour is blended and takes on a pale golden hue. Add curry powder and chili powder, using the back of the spatula to blend it into the roux. The mixture will be powdery and dry. Take 1/2 C of the hot liquid from the meat pot and slowly add it to the curry-roux mixture, stiring constantly to form a smooth paste. By spoonfuls, add the curry paste back to the beef mixture, stirring to dissolve. Add salt. Simmer the curry for 20-30 minutes, until the sauce has thickened and the beef and vegetables are tender. While curry is finishing up, bring rice and water to a boil in a pot, immediately reduce heat to low, cover the pot with its lid, and cook for 20 minutes. Serve curry with rice in shallow bowls. There should be approximately twice as much curry as rice in the bowl. Notes: 1) Curry mixes vary in ingredients and intensity, so adjust the spices accordingly. 2) Like a stew, there should be a lot of sauce, so if the curry is too dry, add more water.