Gluten-Free Japanese Curry Rice

Ingredients

• about 680 g Stew beef
• 1 large Onion
• 2 medium Carrots
• 2 medium Potatoes
• 4 cups Dashi stock
• 4 cubes Japanese curry roux
• 1 tablespoon Cornstarch
• 2 tablespoons Water
• 1 tablespoon Tamari sauce
• 4 cups Cooked rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare your ingredients: Cut the about 680 g of stew beef into bite-sized pieces, about 2.54 cm cubes. Peel and chop the 1 large onion into roughly 1.27 cm pieces. Peel and chop the 2 medium carrots into 1.27 cm thick rounds or half-moons. Peel and chop the 2 medium potatoes into 2.54 cm cubes.
2. 2In a large heavy-bottomed pot, heat the pot over medium-high heat (176.7°C / 175°C). Add the bite-sized pieces of stew beef and brown them on all sides, about 5-7 minutes. Once browned, remove the beef from the pot and set it aside on a plate.
3. 3Add the chopped 1 large onion, 1.27 cm thick carrots, and 2.54 cm cubes of potatoes to the same pot. Cook, stirring occasionally, until the vegetables begin to soften, about 8-10 minutes. The onions should look translucent.
4. 4Return the browned stew beef to the pot with the softened vegetables. Pour in the 4 cups of dashi stock. Increase the heat to high and bring the liquid to a simmer (around 93.33°C / 93°C). Once simmering, reduce the heat to low, cover the pot, and cook for 30-40 minutes, or until the beef is tender when pierced with a fork.
5. 5In a small bowl, whisk together the 1 tablespoon of cornstarch and 2 tablespoons of water until smooth, creating a slurry. Pour this slurry into the simmering curry and stir constantly until the liquid begins to thicken, about 1-2 minutes.
6. 6Add the 4 cubes of Japanese curry roux to the pot. Stir continuously until the roux cubes are completely dissolved into the curry. Let the curry simmer gently for another 5 minutes, stirring occasionally, until it has reached your desired thickness.
7. 7Stir in the 1 tablespoon of tamari sauce. Taste the curry and adjust seasoning if needed. Serve the hot gluten-free Japanese curry over the 4 cups of cooked rice.

Substitutions

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