Mimiko’s Box Lunch Curry (Panda! Go, Panda!)

• •200 g Beef or Pork (stew meat, cut into bite-sized pieces)
• •2 piece Potatoes (medium, peeled and cut into large chunks)
• •1 piece Carrot (large, peeled and cut into large chunks)
• •1 piece Onion (large, sliced)
• •1 pack Japanese Curry Roux ((approx. 100g))
• •600 ml Water
• •1 tbsp Cooking oil
• •to taste Steamed white rice (for serving)

Instructions

1. 1

   In a large pot or Dutch oven, heat the cooking oil over medium-high heat. Add the beef or pork stew meat and sliced onions. Sauté, stirring occasionally, until the meat is browned on all sides and the onions have softened and become translucent, about 7-10 minutes.

2. 2

   Add the chunky potatoes and carrots to the pot. Stir well to combine with the meat and onions, and cook for another 2-3 minutes.

3. 3

   Pour in the water and bring the mixture to a boil. Once boiling, skim off any foam that rises to the surface. Reduce the heat to low, cover the pot, and simmer gently for 15-20 minutes, or until the vegetables are tender.

4. 4

   Turn off the heat. Break the Japanese curry roux blocks into smaller pieces and add them to the pot. Stir continuously until the roux is completely dissolved into the hot liquid.

5. 5

   Turn the heat back on to low. Continue to simmer for another 5 minutes, stirring constantly to prevent sticking, until the curry sauce thickens to your desired consistency and becomes glossy.

6. 6

   Serve the hot, comforting curry generously over a bed of warm steamed white rice. Enjoy this classic, feel-good meal!

Chef's Tips

• 💡For an extra layer of flavor, you can add a grated apple or a tablespoon of honey during the simmering stage (Step 5) for a hint of sweetness.
• 💡If you prefer a milder curry, choose a mild Japanese curry roux. For more heat, select a medium-hot or hot variety.
• 💡Leftover curry tastes even better the next day! Store it in an airtight container in the refrigerator for up to 3 days.