Japanese Curry Rice with Minced Meat

Method

1. Wash 200g Japanese rice, soak it for 15 to 20 minutes so the grains cook up soft, then cook it in the rice cooker.
2. Peel 1 potato and 1 small carrot, rinse them and dice them to an even size. Peel 1 small onion and dice it. Peel and core half a red apple and grate it fine.
3. Season 200g ground pork or beef with a little black pepper, salt and 1 teaspoon minced ginger and leave it for 5 minutes.
4. Set a deep pan over the heat with 2 tablespoons cooking oil and fry 1 teaspoon minced garlic and the minced ginger until fragrant. Add the onion and cook until soft, then add the ground meat and stir until it is firm and lightly browned.
5. Add the potato and carrot and stir for 3 to 4 minutes.
6. Pour in 500ml chicken stock, bring it to a boil, lower the heat to medium and cook for another 10 minutes until the potato and carrot are tender.
7. Add 2 to 3 Japanese curry cubes and stir until they dissolve completely. Season with 1 tablespoon Japanese soy sauce, 1 teaspoon worcestershire sauce, 1/2 teaspoon kOBE Monk Fruit Blend and the grated apple, then simmer for another 5 to 7 minutes until the sauce is thick.
8. Spoon the rice onto a plate, ladle the curry along one side, scatter spring onion and cilantro over and serve hot.

Tips

• Japanese curry roux is sold at large supermarkets and Japanese grocers, and Vietnamese curry powder with a little turmeric powder and ground cinnamon covers when it is missing.
• Worcestershire sauce can be swapped for dark soy sauce or a little apple cider vinegar mixed with soy sauce.
• Grated apple brings a natural gentle sweetness, so keep it in.
• Cut the potato and the carrot to an even size so they cook at the same rate.
• Take the pot off the heat before stirring the roux in, since dropping it into a boiling pot scorches the bottom.