Japanese-Style Mafé Curry Rice

Method

1. Wash the rice 3 or 4 times until the water runs clear, then soak it in the rice water for 20 minutes. Put the rice and its water into a 16 cm pot, cover, bring to the boil on high heat, then turn down to low heat and cook for 12 min. Turn off the heat and leave it covered for 10 minutes.

   Add in this stepShort-grain rice 160 gWater for the rice 200 ml

   high heat→low heat

2. Melt the butter in a small pan on low heat, add the flour and stir constantly, then add the curry powder; altogether cook for 3 min, until sandy, light brown and toasty-smelling. Turn off the heat. This is your homemade curry roux.

   Add in this stepButter 20 gPlain flour 2 tbspCurry powder 3 tsp

   low heat

3. Season the chicken with the salt. Heat the oil in a 20 cm pot on medium-high heat and cook the chicken for 6 min, until golden on the outside.

   Add in this stepBoneless chicken thighs, bite-sized 300 gSalt ½ tspVegetable oil 1½ tbsp

   medium-high heat

4. Add the onion, carrot, potato, garlic and ginger and cook on medium heat for 5 min, until the edges of the onion turn translucent.

   Add in this stepOnion, in wedges 200 gCarrot, in bite-sized chunks 120 gPotato, in 3 cm chunks 200 gGarlic cloves, grated 2Fresh ginger, grated 8 g

   medium heat

5. Add the stock and tomato paste, bring to the boil on high heat and skim off any foam, then turn down to medium-low heat and simmer for 15 min, until a chopstick slides easily into the potato.

   Add in this stepChicken stock 550 mlTomato paste 2 tsp

   high heat→medium-low heat

6. Whisk the peanut butter with a ladle of the hot broth until smooth. Turn off the heat, add the roux and the peanut mixture and stir until no lumps remain, then turn back on to low heat and simmer for 5 min, stirring right to the bottom, until thick. Season with the soy sauce and honey.

   Add in this stepUnsweetened peanut butter 60 gSoy sauce 2 tspHoney 1 tsp

   low heat

7. Put the rice on one side of each plate, pour plenty of curry beside it and add the pickled ginger.

   Add in this stepPickled ginger or Japanese pickles, to serve 1 tbsp