80/20: Japanese Curry

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Directions

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• Step 1
  Place all the dry ingredients, such as onions, carrots, and potatoes, into the rice cooker.
  • 1 yellow onion, sliced (400 g)
  • 2 carrots, sliced or roll cut (200 g)
  • 4 yukon gold potatoes, cut into cubes or wedges (400 g)
• Step 2
  Pour water or chicken bone broth into the rice cooker, followed by ketchup, apple, dark chocolate, and any additional ingredients of your choice.
  • 1 3/4 cup water (400 g)
    (or chicken bone broth for additional flavor)
  • 1/3 cup apple, grated (50 g)
    (optional)
  • 1 tbsp ketchup (17 g)
    (optional)
  • 2 square dark chocolate (20 g)
    (optional)
• Step 3
  Stir all the ingredients in the rice cooker to ensure they are evenly distributed.
• Step 4
  (Optional) If you want to add protein, such as chicken thighs or minced pork, simply place it on top of the other ingredients in the rice cooker.
• Step 5
  Place the curry cubes on top of the rest of the ingredients in the rice cooker. DO NOT MIX THEM IN!
  • 1 curry packet (80 g)
    (4 cubes, example)
• Step 6
  Set the rice cooker to the regular white rice setting. The cooking time may vary, but mine runs for 55 minutes.
• Step 7
  Once the rice cooker finishes cooking, give the curry a good stir to ensure the curry cubes are fully incorporated and the ingredients are well mixed.
• Step 8
  Serve the curry with a side of rice and enjoy!

Per serving