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Peel the potato and dice it to 2cm cubes. Set aside in a bowl of water.
Peel the carrot and chop off the top and end. Cut it in half length wise.
Cut the half carrot in half again length wise and chop it diagonally by rotating the carrot with the left hand and set aside. *2
Peel the onion and cut it in half horizontally.
Cut the half onion into wedges. Set aside.
Heat the olive oil in a pot over medium heat and cook the chopped onion first.
After cooking the onion for a couple minutes, add the carrot and stir.
Add the potato and sautee all together for a couple minutes then pour the water into the pot.
Bring it to boil, put the lid on, and simmer for about 10 minutes.
Turn the heat off and add curry roux.
Dissolve the curry roux in and put the pot back on low heat and bring it to simmer. Simmer for about 5 minutes then turn the heat off.
Serve the rice in a shallow bowl.
Cut the chicken katsu in half and slice them to strips.
Place the cut chicken katsu on the rice.
Pour the curry over the chicken katsu and rice and serve. Add Rakkyo and Fukushinzuke on the side of rice. *3