Japanese Curry Rice

Step 1: Heat 1 tbsp of oil in a dutch oven over high heat. Add the beef and saute until well browned. Take the meat out and set aside.

Step 2: Add the rest of the oil and the butter to the pan. Add the onion, garlic and ginger. Saute over medium-low heat until the onion has lightly browned (5-7 minutes).

Step 3: Turn the heat up to high and add the beef. Saute briefly, then add the carrots and potatoes. Pour in 7 cups water and top with the bay leaves. When the pot starts to boil, lower the heat to a gentle simmer.

Step 4: Approximately 20 minutes into the simmering, check to see if the potatoes are fully cooked then remove with a slotted spoon or spatula. Set aside.

Step 5: Continue simmering the sauce until the meat is falling-apart tender (about one hour).

Step 6: Remove the pot from the heat. Add one cup of water to cool down the sauce, then add the curry mixture, broken into small chunks. Stir until the curry mixture has melted completely into the meat mixture.

Step 7: Add the cooked potatoes back and reheat the sauce to a simmer over medium heat.

Step 8: Put some hot steamed rice (about one cup) on one half of a shallow bowl. Pour the curry on the other half. Serve with fukujinzuke (a chopped vegetable pickle), rakkyo (pickled shallots), grated cheese or an egg, raw or sliced hard-boiled.