Japanese chicken curry rice

Method

1. 01

   Cook and hold the rice

   Cook the short-grain rice first and keep 400 g covered and hot while the curry simmers.

   

2. 02

   Cut the vegetables

   Dice the onion finely, the carrot into 5–8 mm pieces, and the potatoes into 8 mm pieces so the small ingredients finish together.

   

3. 03

   Soften the onion and garlic

   Heat the oil in a heavy pot over medium heat. Cook the onion for 5–6 minutes until translucent, then add the grated garlic for 30 seconds without browning it.

   

4. 04

   Brown the chicken

   Add the ground chicken and break it into small crumbles. Stir-fry for 4–5 minutes until no pink remains; check that the thickest clump reaches 74°C.

   

5. 05

   Simmer the vegetables

   Add the finely diced carrot, potato, and water. Bring to a boil, skim any foam, then cover and simmer over low heat for 10–12 minutes until the small pieces are tender.

   

6. 06

   Dissolve the roux

   Turn off the heat. Break the curry roux into the hot liquid and stir until completely dissolved; do not add the roux over a hard boil.

   

7. 07

   Thicken and verify

   Return the pot to low heat and simmer uncovered for 5–7 minutes until thick and glossy. Confirm the chicken remains at least 74°C and the potatoes pierce easily.

   

8. 08

   Serve with rice and pickles

   Divide the hot rice between four plates, spoon the fine-textured chicken curry beside it, and add the measured generous portion of red fukujinzuke without any other garnish.