Name: Japanese Curry Rice
Cuisine: Japan
Ingredients: 1 tablespoon vegetable oil; 4 small carrots, cut into 1- to 1½-inch (2.5- to 5-cm) lengths; Salt and freshly ground black pepper; 1 onion, sliced; 1½ pounds (680 g) pork shoulder or country-style ribs, cut into 1- to 2-inch (2.5- to 5-cm) pieces; 2 tablespoons Madras (hot) curry powder; 1 teaspoon garam masala; 4 tablespoons (½ stick/55 g) unsalted butter; 6 tablespoons (35 g) all-purpose flour; 1½ cups (295 g) medium-grain rice, such as Calrose rice; 3 Yukon Gold potatoes (about 14 ounces/400 g total), cut into 1- to 2-inch (2.5- to 5-cm) pieces

Preparation info

Difficulty
Medium

Appears in

Slow Cook Modern

By Liana Krissoff

Published 2017

About

I’ll admit the prep for this meal is a bit involved for a weekday morning, but if you make the curry roux and keep the remainder in the freezer, the next time you make this will be a breeze.

Ingredients

1 tablespoon vegetable oil
1½ pounds (680 g) pork shoulder or

Asia
Japan
Main course

Method

Morning

In a large skillet or sauté pan, heat the oil over medium-high heat. When it shimmers, add the pork and season it with salt and pepper. Cook, turning with a thin metal spatula, until the pieces are nicely browned on one or two sides, about 5 minutes, then transfer to the slow cooker.

Add the onion to the skillet and cook, stirring frequently