Japanese Curry

Wash the rice well and when the water is clear, put it in a pan. Cover with 200 ml of water and cover with a lid.

When the water reaches boiling point, lower the heat to low and cook until the rice has absorbed all the water. Then strain it and set it aside.

Cut the meat into small pieces. Peel the potatoes and cut them to the same size.

Peel the carrot and cut it into slices.

Peel the onion and cut it into slices, then brown it in a pan with a drizzle of oil.

Add the meat and brown it well, then cover with water and add the vegetables and curry. Cook for about 30 minutes with the lid on.

Meanwhile, prepare the curry roux by melting the butter in a pan. Add the flour and curry, mix well, and when you have obtained a sticky mixture that will detach from the sides of the pot, turn off.

Add the roux to the curry and mix until you get a creamy and enveloping stew. Serve the curry with the rice and sprinkle with chopped chives and black sesame.

Suggestion

Choose a garam masala (curry) of the degree of spiciness you prefer or, alternatively, add dried or sliced chilli. You can prepare the Japanese curry in advance and reheat it at the time of serving.