Japanese Curry Rice


1-2 Tbsp oil or butter

1 lb chuck, cut into chunks

1 medium sweet onion, chopped

1 stalk of celery, chopped

5 1/2 cups of water or beef broth

1/2 Fuji apple, grated (optional - for added sweetness)

3 medium carrots, peeled & cut into rounds

3 medium potatoes, peeled & cut into chunks

1 box of premade Curry roux, broken into chunks.

Fukujinzuke for garnish

Heat 1/2 of the oil or butter in a heavy-bottomed pot over medium-high heat. Lightly brown the meat on all sides, then remove from pot and set aside. 

Reduce the heat to medium and add the remaining oil or butter. Saute the onion and celery until just tender and translucent. 

Add the water or broth. Bring to a boil and add the meat, grated apple, carrots and potatoes; simmer until tender, about 20 minutes. 

Remove the pot from heat and gently mix in the chunks of curry roux. Return to LOW heat and stir until melted and thickened, about 15 minutes. 

Serve with rice and fukujinzuke.