Pictorial: Japanese Curry!

Well, not much to explain. Wikipedia got it covered.

The general steps to cook this dish are very basic,
but I like to prep the dish with a bit more care:

ingredients

1 KG beef (less tender cut, 2.2 LBS)
1 X S&B Golden Curry roux (hot, can be exchanged with medium or mild)
8 X potatos
4 X onions
4 X carrots
2 X instant beef broth cubes
1 TSP black sesame
1 CUP dried shiitake mushrooms (optional)
3-4 CUP water (for the curry)
1 CUP short grain rice
1,25 CUP water (for the rice)



cube the meat and then pet-dry it with some paper towel,
this will help with the browning of the meat



roughly mince three onions, spare one for later



heat a heavy pot, add oil and wait for it to smoke, then add the meat in batches,
don't overcrowd it, brown the cubes from all sides, this will take a moment, but
it will pay off with a rich beef flavour, pre-heat oven (350F/180C)



add the minced onions to the pot when all the meat is nicely browned,
the onions will deglaze the pot and brown in the remaining oil



add the water, beef broth cubes, washed shiitake mushrooms and 1/4 of the curry roux



place the closed pot in the oven, the meat will simmer until tender, this will take
up to 90 min, set timer to 45 min



chop up the carrots, potatos and the remaining onion



wash the rice, the washing water will look quite milky at the beginning



wash and replace the water until it's less milky, discard water again



place the one cup of rice in the cooker and add 1,25 cups of water, let soak for 30 min



timer alarm, add the carrots, stir, close the pot and oven, set timer to 15 min



timer alarm, add the potato chunks, stir, close the pot and oven, set timer to 30 min,
power up the rice cooker, the rice will be ready in 20-30 min



timer alarm, get the pot out of the oven and place it on a burner at medium heat



add the remaining roux, stir gently to dissolve it



check the thickness once the roux dissolved completely, add water if it's to thick



serve with rice, sprinkle some black sesame on top of the rice for garnish ... itadakimasu