Japanese Curry Using Roux Cubes

6 portions

prepPeel and dice 300 g / 10.5 oz beef into bite-size pieces
prepPeel 200 g / 7 oz potato and 150 g / 5.3 oz carrot; cut into large pieces
300 g / 10.5 oz onion, thinly sliced	Caramelize onions, 30–40 min	Add caramelized onions; stir	Add liquid, simmer 20 min medium-low	Dissolve roux, simmer 5–10 min low	Serve with rice
1 tbsp olive oil
1 pinch salt
1 tbsp / 15 ml water	Melt butter; toast garlic, 1 min
1 tbsp / 14 g butter
2 cloves garlic, grated or crushed
300 g / 10.5 oz beef, diced	Brown beef, 2–3 min
150 g / 5.3 oz carrot, cut into large pieces	Cook vegetables together, 1–2 min
200 g / 7 oz potato, cut into large pieces
700–900 ml / 24–30 oz water (or other liquid)
½ box / 100 g Japanese curry roux
Optional: red wine, coffee powder, dark chocolate, soy sauce, tomato puree
6 portions / 960 g / 2 lb cooked Japanese short-grain rice

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