Rice Cooker Japanese Curry

• 1 large (300 g) onion
• 1 (150 g) carrot
• 2-3 small (250-300 g) yukon gold potatoes
• 1-2 garlic cloves, minced
• 2 tsp ginger, minced
• 1 pint (250 g) tomatoes
• 1 tbsp (15 g) ketchup
• 1 lbs (400-450) beef chuck, brisket or shank, cut into 2 inch chunks
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp all purpose flour
• 2 cups (450 ml) beef broth or water, divided
• 1/2 package (100 g) Japanese curry roux
• 1 tbsp (15 ml) soy sauce
• 3 tbsp (40 g) unsalted butter

For Serving

• 4 servings cooked Japanese short grain rice (200-250 g each)
• fukushinzuke (Japanese pickled vegetables)
• rakkyo (pickled scallions)

1. 1

   Thinly slice onions, quarter potatoes, and chop carrots using the rangiri method. Mince garlic and ginger. Place onions, garlic, ginger, tomatoes, and ketchup into the rice cooker bowl.

2. 2

   Sprinkle salt and pepper over beef, then coat with flour. Heat oil in a pan over high heat, then sear beef on all sides until browned. Add the seared beef to the rice cooker. Add 2 tbsp of beef broth to the pan and add this to the rice cooker.

3. 3

   Place chopped carrots and potatoes into the rice cooker.

4. 4

   Pour in the measured beef broth.

5. 5

   Cook on White Rice Mode.

6. 6

   Stir in the curry roux until fully melted. Mix in soy sauce and butter. Close the lid and leave on Keep Warm for 30 minutes to 2 hours.

7. 7

   Enjoy with rice, fukujinzuke (Japanese pickles), and rakkyo (pickled shallots).