Step by step

Method

4 steps

1. 1

   Cut chicken, beef, or leftover protein into bite-size pieces and season lightly. Dice onion, carrot, and potato. Heat oil in a heavy pot over medium-high and brown the protein on a few sides, 4–5 minutes; move to a plate.

2. 2

   Cook the onion in the same pot about 5 minutes until soft. Add carrot, potato, and broth (or water). Bring to a boil, scraping the bottom, then simmer covered 12–15 minutes until the potato yields to a fork.

3. 3

   Return the protein. Kill the heat, break Japanese curry roux into chunks, and stir until melted and smooth. Simmer uncovered 5 minutes until the sauce is thick enough to coat a spoon and looks glossy.

4. 4

   Scoop steamed rice into bowls and ladle the curry beside or over it — rice underneath is the classic move. Add pickled ginger if you've got it.