Japanese Curry
Nutritionper 100 gāŗ
128
Calories
5g
Protein
18g
Carbs
4g
Fat
Ingredients
| 6-8 serving | rice, cooked (Japanese short-grain or medium grain recommended) | |
| 1/2 lb | 225 g | boneless, skinless chicken thighs, uncooked |
| 1 | large tomato or 6 cherry tomatoes | |
| 1 | potato, diced | |
| 2 | large carrots, diced | |
| 1/2 | onion, thinly sliced | |
| 2 tbsp | 30 ml | soy sauce |
| 6-8 oz | 170ā225 g | Japanese curry roux |
| 1.2 liter | water |
Instructions
- To your rice cooker, add all of your ingredients and turn on your rice cooker, cooking for as long as you normally would cook rice.
- When it's done cooking, stir the curry to ensure the curry roux is thoroughly mixed in.
- Serve the curry on top of a bed of rice and enjoy.
Japanese Curry in a Rice Cooker.